What’s For Dinner: Chicken Chili
I usually leave the chili-making to my wife, she has it down pat. The other day, though, I was at the butcher getting some fresh chicken when I spotted a chorizo and inspiration hit. I had the butcher grind the chicken and headed home to throw some ingredients together to make my own chili- this is what I came up with.
Oh, and trust me with the cinnamon. It makes the dish!
Ground chicken (3 ground chicken breasts at the butcher)
1 whole (mild) chorizo, sliced
1 medium onion, chopped
1 cup corn
1 can kidney beans
1 can romano beans
1 can black beans
1 can Heinz baked beans
½ tsp cumin
2 tsp chili powder
1 tsp paprika
large pinch cinnamon
3 cloves garlic
½ – 1 cup wine
1 lg can plum tomatoes
salt and pepper to taste
Here’s what to do…
Chop the onions, sauté with canola oil until transparent. Add garlic halfway through cooking onions.
Add ground chicken, stir often to make sure it doesn’t stick to the pan.
Add the chopped chorizo, tomatoes and wine. Let simmer for five minutes to burn off the alcohol.
Add the beans and spices to taste.
Bring to a boil, and let simmer until serving.
Delicious add ons: sour cream, greek yogurt, shredded cheese, parsley. We like serving our chili with rice.