| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | 1 | Servings | |
INGREDIENTS
| 1/2 | White onion diced | |
| 1/2 | Purple onion diced | |
| 4 | Cloves of garlic minced | |
| 1 | lg | Red bell pepper diced |
| 1 | Red jalapeno sliced and diced | |
| 1 1/2 | lb | Chicken barest (without skins) cubed |
| 1 | tb | Cumin |
| 1 | tb | Mexican Oregano |
| 1 | oz | California chile powder |
| 1 | oz | Sweet paprika |
| 1 | ds | Seasoned salt |
| 1 | lb | Roma tomatoes diced |
| 4 | c | Chicken broth |
| 1 1/2 | c | Gewurztraminer wine |
| Olive oil |
INSTRUCTIONS
In large pot saute the jalapeno, onions, bell pepper and 3 cloves of garlic with olive oil until onions are translucent. In a large frying pan, heat olive oil add 1 clove of garlic cook slightly then add the chicken and sprinkle with a dash of seasoned salt and "brown" the chicken. Next add 1/2 cup wine to chicken and simmer for a few minutes. In the large pot with the onions mix, add 4 cups chicken broth and 1 cup wine, then bring to a slight boil for 5 minutes. Add the diced tomatoes. After 5 minutes reduce to a simmer, add the chile powders, cumin and oregano. Let pot simmer for at least 2 hours. Add flour & water mixture if you wish to make the chili thicker. Serve with chopped chiles,chopped onions, shredded cheese, and sour cream and sour dough bread. Posted to CHILE-HEADS DIGEST V4 #194 by Chipotle Coyote <coyote@calweb.com> on Nov 11, 1997
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