|vegetable oil: 2 Tbl|
|chicken thighs: 1 lb (boneless, skinless, in bite size pieces)|
|chicken breasts: 1 lb (boneless, skinless, cut in bite size pieces)|
|onions - yellow (chopped): 1 cup (one medium onion)|
|red bell pepper: 1 pepper (or green pepper, chopped)|
|canned green chili peppers: 4 oz (chopped)|
|garlic: 2 cloves (chopped)|
|chili powder: 2 Tbl (up to 1/4 cup!)|
|bay leaf: 1|
|ground cumin: 1 Tbl|
|paprika: 1/4 tsp|
|whole cloves: 6 cloves|
|canned tomato sauce: 8 oz|
|canned crushed tomatoes: 14 oz (drained, save juice to add later if needed)|
|beer: 1 cup (preferably dark and imported!)|
|canned red kidney beans: 30 oz (drained, save liquid to add later if necessary)|
|unenriched yellow cornmeal: 2 Tbl|
Made with 1 cup of beer, preferably dark and imported!
Heat the oil in a large pot and brown the chicken. Remove the chicken but leave the oil. Add the onion, pepper and garlic and cook on medium heat about 5 min. til soft.
Add the spices and cook for 1 min. (You can adjust the spices to your own taste.) Add the chicken, tomatoes, and beer.
Simmer until chicken chunks are tender, about 30 min. Then stir in kidney beans and bring to simmer.
Whisk the cornmeal into 1/4 water (or reserved liquid) until smooth. Stir the mixture into the chili. Simmer 5 min. Season with salt and pepper to taste. Add reserved liquids if the chili gets too thick.
Note: You can substitute turkey, but you'll have to simmer for about 45 min. until turkey chunks are done.
Note: You can substitute 2 cups of homemade tomato sauce or spaghetti sauce for the two cans of tomatoes.
Garnish: sour cream (nonfat is fine!), chopped green onions, shredded cheddar cheese.
Serve over rice if desired.