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Chicken Chili Recipe

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

Joyce Welch


6 T. olive oil
1 very large yellow onion, chopped
5 cloves garlic, minced
2 sweet red pepper, seeded, cored, and diced
4 jalapeno peppers, seeded and minced
3 T. chili powder
1 1/2 tsp. cumin seeds
1 tsp. ground coriander
Pinch ground cinnamon
6 whole chicken breasts (12 halves) skinned, boned and cut into 1-inch cubes
2 cans (16 ox. each) tomatoes in puree, chopped
8 oz. pitted ripe California olives, sliced
1 c. beer
1/4 c. grated unsweetened chocolate
Salt, to taste
Sour cream (garnish)
Grated Cheddar cheese (garnish)
Sliced scallions (garnish)
Diced avodadoes (garnish)

Heat half the olive oil in a Dutch oven over high heat. Add the onion and garlic and saute for 5 minutes. Add the red and jalapeno peppers and saute over medium heat for 10 minutes. Stir in the chili powder, cumin, coriander, and cinnamon and cook for 5 minutes more. Remove from heat and set aside. Brown the chicken in batches in the remaining 3 T. oil in a large skillet just until cooked through (do not overcook). Add the chicken, tomatoes with the puree, olives and beer to the Dutch oven and stir to combine. Simmer over medium heat for 15 minutes. Stir in the chocolate and season to taste with salt. Serve immediately. Pass the sour cream, cheese, scallions and avocado in separate small bowls.

Personal Notes:
Personal Notes:
6 whole chicken breasts, in my opinion, is too much meat - probably because of the size of today's chicken breasts. This is very good served over rice.




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