"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chicken Chili Recipe

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This recipe for Chicken Chili, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



3 boneless, skinless chicken breasts, cut into bite sized pieces
1 yellow or red bell pepper, coarsley chopped
1 yellow onion, sliced
3 cloves garlic, diced
3/4 cup left over coffee, strong
32 oz. chicken broth
1 1/2 cups water
3 chicken bouillon cubes
3 tsp. cumin
1 tbsp turmeric
5 tbsp hot chili powder
1 can mexicorn, drained
2 cans canneloni beans, rinsed and drained

To Thicken:
3 tbsp corn meal
1 cup water

For garnish
fresh parsley
sour cream

Heat a saucepan and place about 3 tbsp evoo on the bottom. Add the peppers, onion and garlic and cook till translucent---season with salt and pepper
Add the chicken and continue cooking till chicken is no longer pink. Add coffee. Let simmer for about 3 minutes. Add cumin, turmeric, chili powder, water, broth and bouillon cubes. Bring to simmer. Add beans, corn and chilies. Continue cooking on a slow simmer for about 1 hour. Taste for seasoning.
When ready to serve:
Turn gas up a bit and bring chili to a slow boil. Mix the corn meal with the water in a seperate container, making sure it is well combined. Stir into chili and reduce heat. Stir till thickened. Serve in bowls with a dollop of sour cream and fresh parsley (or cilantro) sprinkled on top

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
This is a great meal on a crisp fall night. I like to serve it with some homemade corn bread and an ice cold beer.




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