| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tex-Mex |
Chili, Tex-mex/mex, Tnt |
1 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breasts without skin; boned, cubed |
| 1 |
|
Onion; chopped |
| 5 |
|
Cloves garlic; minced |
| 2 |
|
Sweet red peppers; diced |
| 4 |
|
Jalapeno peppers; minced |
| 8 |
oz |
Olives; sliced |
| 16 |
oz |
Tomato puree |
| 3 |
tb |
Chili powder |
| 1 1/2 |
ts |
Cumin powder |
| 1 |
ts |
Ground coriander |
| 1 |
c |
Beer or chicken broth |
| 1/4 |
c |
Unsweetened chocolate; grated |
| 1 |
tb |
Cinnamon |
| 6 |
tb |
Olive oil |
INSTRUCTIONS
Heat 3 tablespoons olive oil in a large saucepan or Dutch oven. Add onion
and garlic. Saute 2 to 3 minutes. Add both peppers and continue to saute
for 10 minutes. Add chili powder, cumin, coriander and cinnamon. Stir and
reduce heat.
Heat remaining 3 tablespoons olive oil in a skillet. Add chicken and cook
quickly, until chicken turns white. Drain and add to saucepan. Add tomato
puree, olives and beer or broth. Add grated chocolate and mix well. Simmer
for 15 to 20 minutes more. Serve. Garnish with grated cheese, avocado and
sour cream.
NOTES : Use the beer! It adds a great flavor to the chili.
Recipe by: Hour Magazine - Susan Ruttan
Posted to TNT Recipes Digest by "Suzy Barth" <sbarth@CCMAIL.HSIS.UCI.EDU>
on Apr 13, 98
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