Tuesday, January 18, 2011

Chicken and Bean Chili

Happy New Year to you all! So happy for the long weekend, it gave me a chance to catch up with many things including blogging.

Yesterday I whipped up this crazy delicious chicken chili. My husband had mentioned that he was never a big chili man, but last night I witness him help himself to seconds, thirds and fourths! There's a certain satisfaction when a dish hits a home run. We both took leftovers to work for lunch, he made sure I measured it out evenly making sure I didn't take more than him.  Ha! 
For leaner and lower calorie purposes, I switched the ground beef to ground chicken, a move that I was nervous about but this gamble paid off in spades! The hubby asked that I make this chili again in the summer time as a topping for hot dogs! He's such a fan now of chili. Hallelujah!

Chicken and Bean Chili
Makes about 10 servings:
2 chicken (or Turkey) sausage links (I used Applegate Farms)
1 lbs. pound of ground chicken 
1 1/2 cup of chopped onions
4 garlic cloves, minced
*1 (7 oz.) can of chipotle chiles in adobo sauce (optional - for spicy chili) 
3 tbsp. tomato paste
1 tsp. of salt
2 tsp. of unsweetened cocoa
1 tsp. ground coriander
1 tsp. dried oregano
1 tsp. ground cumin
1 cup of dry red wine
28 ounces of less sodium beef broth
1 can (28 oz.) whole tomatoes, undrained and chopped
2 tablespoons of masa harina  (corn flour)
2 (15-oz.) cans of pinto beans
2 (15-oz.) cans of black beans

Heat a heavy pot (Dutch oven pot if you own one) over medium hight heat. Add sausage to pan with 1 tablespoon of vegetable oil, saute until browned. Remove sausage from pan and add the ground chicken, saute for about 8 minutes or until it's cooked, then remove from pan.

Add onions and garlic and saute for 3 minutes, if you plan to make this a spicy chili, add the chipotle chiles*. Add the sausage and ground chicken, tomato paste, and the next 6 ingredients to pan and cook for 1 minute, stirring constantly. Stir in red wine, beef broth and tomatoes and bring to a boil. Reduce heat and let simmer for 1 hour, stirring occasionally.

Add the masa harina, stir, then add the beans and cover. Reduce heat, let simmer for another 20 minutes then get ready to enjoy.

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