Title: Chicken Chili
Categories: Poultry
Yield: 12 Servings

4 c Coarsely chopped yellow
-onion
1 1/2 c Coarsely chopped green bell
-pepper
4 Cloves fresh garlic
1 1/2 lb Boneless skinless chicken
-breast halves; cut into
-1/4" pieces
1/4 c Chili powder
2 ts Ground coriander
1 ts Ground cumin
1 ts Powdered Chipotles
1/2 ts Salt
1 1/2 c New Mexico chiles; roasted,
-peeled; diced
1 cn (29-oz) canned chopped
-tomatoes; including liquid
1 cn (16-oz) defatted chicken
-stock
1 Bottle (12-oz) hard cider;
-dark beer, or dry white
-wine
1 cn (6-oz) tomato paste
2 tb Chipotle puree
3 Bay leaves
1 cn (31-oz) canned garbanzos;
-drained
Cayenne (or other heat
-source); to taste

Recipe By: ??? (adapted and modified by Curtis Jackson)

Saute the onion, bell pepper, and garlic over high heat in a little of the
stock until tender, about 5 minutes. Add chicken and cook 2 minutes or
until just cooked, stirring constantly. Add chili powder, ground cumin,
coriander, chipotle powder, and salt. Cook 1 minute, stirring constantly.
Add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree,
and bay leaves. Cover, reduce heat, simmer 40 minutes, stirring
occasionally. Add garbanzos, adjust heat with cayenne or other heat source
if desired, and cook, uncovered, an additional 20 minutes, stirring
occasionally. Discard bay leaves and serve as-is or over rice.

Serving Ideas : A little chili and a lot of rice makes a great lunch.

NOTES : The recipe as I received it called for 1/2 teaspoon of cayenne. I
replaced that with 3 items: roasted New Mexico chiles (I use Barker
variety; they are quite hot), chipotle powder, and chipotle puree. For
those who like it extra hot, habanero powder does wonders for both the
flavor and the burn.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.