Black Dog's Chicken Chili

2 pounds boneless skinless chicken, cut in 1/2 inch cubes
2 tablespoons oil
1 medium onion, chopped
4 cloves garlic, minced
1 (6-ounce) can chopped green chilies, drained
2 cups pinto beans, cooked and drained
1 cup chicken stock
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 bunch cilantro, chopped
1 (14 1/2-ounce) can stewed tomatoes
2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon oregano
1/4 cup sun-dried tomatoes, chopped
1 cup grated cheddar cheese (optional)
Additional whole cilantro leaves (optional garnish)

In a large Dutch oven, saute chicken in oil for 5 minutes.

Add onion and garlic and continue to cook until chicken is lightly browned,

Add remaining ingredients in order given, except optional cheese, and bring to a boil. Reduce heat to low and simmer at least 30 minutes.

Serve with grated cheddar cheese and cilantro leaves, if desired.

Makes 6 servings.


Jalapeno Cornbread

2 cups corn meal
1 cup flour
1 tablespoon baking powder
3/4 teaspoon salt
2 eggs
1/4 cup vegetable oil
1 1/2 cups milk
1/4 cup chopped jalapeno peppers
3/4 cup cheddar cheese, grated


Preheat oven to 425 degrees.

In a large bowl, mix cornmeal, flour, baking powder and salt.

In a separate bowl mix eggs, oil and milk. Stir wet ingredients into dry, mixing well. Add cheese and jalapeno peppers.

Grease a 9-inch cast iron skillet or 9- by 9-inch baking dish. Spread batter evenly into dish. Bake for 20 minutes or until bread is lightly browned.

Makes 6 to 8 servings.