Chunky Chicken Chili
Source of Recipe
www.bigoven.com
List of Ingredients
1 1/2 pounds boneless skinless chicken thighs, chopped
1 10-ounce can whole tomatoes and green chilies crushed (Rotel)
2 15-ounce cans black beans with liquid
2 cans tomato sauce (one 15-ounce and one 8-ounce)
1 12-ounce can beer (or substitute chicken stock)
5 tablespoons olive oil
1 large red bell pepper diced
1 medium sweet onion chopped
1/3 cup pitted ripe olives sliced
1 cup baby corn (optional)
3 garlic cloves minced
1 1/2 teaspoons cumin seed
1 tablespoon chili powder
1 teaspoon dried oregano
2 teaspoons cilantro leaves minced (optional)
1/2 cup cheddar cheese grated
1/8 teaspoon salt
1/8 teaspoon pepper Recipe
In Dutch oven, heat 3 tablespoons olive oil. Add chicken and saute until no longer pink, about 4 minutes each side. Remove chicken from pot; wipe pot dry. Heat remaining oil and saute onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often. Stir in chili powder, oregano, tomatoes and chilies, tomato sauce, beer and salt and pepper. Add chicken back to pot. Cover and simmer on low heat for 20 minutes. Add beans, corn and olives. Simmer 15 minutes longer. Stir in cilantro, if desired. Serve hot topped with cheddar cheese.
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