Chicken, Taxpayers Chicken Chili

By lknowles

Serve corn bread and salad as accompaniments (along with plenty of chilled beer and/or Margaritas).

Ingredients

• 6 Chicken Breast Halves
• 3 Tbsp Vegetable Oil
• 3 Onions, Coarsely Chopped
• 6 Garlic Cloves, Minced
• 1 Jalapeno Chilies, Minced
• 2 Tbsp Chili Powder
• 1 1/2 Tbsp Cumin, Coarse Ground
• 1 Tsp Coriander, Ground
• 1 Can Crushed Tomatoes (28 Oz)
• 2 Bottles Beer (12 Fl)
• 2 1/2 Cups Chicken Broth
• 2 Cans Kidney Beans (15 1/4 Oz), Rinsed & Drained
• Serve corn bread and salad as accompaniments (along with plenty of chilled beer and/or Margaritas)

Details

Servings 10

Preparation

Step 1

Arrange chicken in a single layer in a large skillet. Add enough water to cover and bring to a boil. Reduce heat, cover and simmer gently until chicken is cooked through, about 12 minutes. Drain chicken, cool slightly. Remove skin and bones; coarsely shred the meat. (Can be made one day ahead. Cover and refrigerate.) Heat oil in a large heavy pot over medium high heat. Add onions and sauté until tender, about 10 minutes. Add garlic and jalapeno chili; sauté 1 minute. Mix in chili powder, cumin, oregano and coriander. Add tomatoes, beer and broth. Bring to a simmer. Simmer over medium- low heat for at least one hour, allowing flavors to blend (stir occasionally). Add beans to the chili and simmer uncovered until it thickens, stirring occasionally, about 30 minutes. Add shredded chicken and simmer until the chicken is heated through. To serve: ladle chili into large bowls and serve with salsa, crushed tortilla chips, diced green onions, sour cream and shredded cheddar cheese.

Per Serving: 247 Cal (26% from Fat, 32% from Protein, 42% from Carb); 19 g Protein; 7 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 3 g Poly Fat; 24 g Carb; 5 g Fiber; 63 mg Calcium; 745 mg Sodium; 27 mg Cholesterol