| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | California | Poultry | 4 | Servings |
INGREDIENTS
| 1 | lb | Dried kidney beans; soaked, cooked & drained (see "Texas Chili" recipe for cooking beans) |
| 1 | Chicken; cut up & browned (I do this in a 400 deg oven) | |
| 3 | tb | Olive oil |
| 4 | Cloves garlic; sliced | |
| 3 | Yellow onions; chopped | |
| 1 | ts | Whole cumin seeds |
| 2 | Jalapeno chiles; seeded and chopped | |
| 2 | c | Chili sauce |
| 4 | Tomatoes; chopped | |
| 2 | Bell peppers; seeded & chopped | |
| 1 | tb | Worcestershire sauce |
| 1 | c | Red wine |
| Salt to taste |
INSTRUCTIONS
SERVES 4 This one has to be different. If it came from California, it is unusual and probably has sprouts in it, or at least avocado. Try this. No avocado, but chicken and a very mild chili sauce from a jar. It is really a great dish, although one should not confuse it with the old-line chili cookers' product. Cook the beans and brown the chicken. Heat a large frying pan and add the oil. Saut. the garlic, onions, cumin seeds, and jalape¤o peppers until the onions are clear. Add all to a heavy pot and bring to a simmer. Cook for 1 hour. INCLUDES OVERNIGHT SOAK OF BEANS From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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