| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Mexican, Poultry, Chili, Beans |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Skinned & Boned Chicken |
|
|
Breasts Cut Into 1 Inch |
|
|
Cubes |
| 2 |
tb |
Corn Oil |
| 4 |
md |
Onions, Chopped |
| 2 |
lg |
Green Peppers, Coarsly |
|
|
Chopped |
| 3 |
lg |
Garlic Cloves Minced |
| 1 |
ts |
Cumin |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Thyme |
|
|
Salt |
|
|
Pepper |
| 1/2 |
lb |
Ground Round |
| 2 |
|
Bay Leaves |
| 3 |
tb |
Chili Powder |
| 3 |
cn |
Undrained Tomatoes |
|
|
(1 lb ea) |
| 1 |
sm |
Avocado Cut Into 1/4 in. |
|
|
Dice |
| 1 |
c |
Plain Lowfat Yogurt |
| 1/3 |
c |
Minced Fresh Cilantro OR |
|
|
Italian Parsley |
INSTRUCTIONS
Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in
Processor, Using On\Off Turns. Heat Oil in Large Dutch Oven Over
Medium-High Heat. Add Onions, Green Peppers & Garlic & Cook Until Golden
Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander
& Thyme & Stir 2 Min. Add Chicken, Ground Round & Bay Leaves. Cook Until
Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min.
Add Chili Powder. Reduce Heat To Medium & Cook 5 Min, Stirring Frequently.
Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste,
Salt & Pepper. Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally.
Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring
Frequently Near End & Adding Water If Necessary, To Prevent Buring. Adjust
Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado
With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in
Center Of Each. Top With Diced Avocado And Minced Cilantro. Serve Hot.
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