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Recipe: Quick Red Chicken Chili (serves 12)

Main Dishes - Chicken, Poultry
QUICK RED CHICKEN CHILI

2 store bought roasted chickens, meat picked from bones and pulled into bite-sized pieces, bones and skin reserved
2 quarts chicken broth
6 tbsp. vegetable oil
2 large onions, cut into medium dice
2/3 cup chili powder
1 1/2 tbsp. ground cumin
1 1/2 tbsp. dried oregano
2 cans (28 oz. each) crushed tomatoes
2 cans (16 oz. each) pinto beans, drained and rinsed
6 medium garlic cloves, minced
1 1/2 oz. bittersweet or semi-sweet chocolate, chopped
3 tbsp. cornmeal

Combine chicken bones and skin, chicken broth and 4 cups water in a large pot and ring to a boil over medium-high heat. Reduce heat to low, partially cover and simmer until bones release their flavor, about 30 minutes. Strain broth into a large bowl; discard bones and skin.

Heat oil in a large roast pan set over two burners on medium-high heat. Add onions and saute until soft, 4 to 5 minutes.

Add chili powder, cumin and oregano. Reduce to medium-low heat and cook, stirring until spices are fragrant, 1 to 2 minutes.

Stir in chicken, tomatoes, and broth and bring to a simmer. Reduce heat to low and simmer uncovered, stirring occasionally, to blend flavors, 25 to 30 minutes.

Stir in beans, garlic and chocolate and simmer to blend flavors, about 5 minutes.

Sprinkle cornmeal over the chili, stir in and simmer to thicken chili, 1 to 2 minutes. Turn off heat, cover and let stand for 5 minutes.

Ladle into bowls and serve with accompaniments of your choice.

ACCOMPANIMENTS:
Fried corn tortillas triangles or tortilla and corn chips
Shredded sharp cheese
1 bunch scallions
1 cup fresh cilantro leaves
1 jar sliced jalapenos
1 bottle each, red and green hot pepper sauce
1 (24 oz.) container sour cream
2 cans (2.25 oz. each) sliced black olives
1 (8 oz.) jar red or green salsa (improve the flavor by stirring in 1 to 2 Tbsp.
chopped fresh cilantro and squeezing in a little fresh lime juice
1 lime cut in wedges

MENU SUGGESTIONS:
Appetizer: Quesadillas
Side dishes: Chopped Caesar Salad or Boston Lettuce and Baby Spinach Salad, Guacamole and Corn Muffins
Dessert: Tortilla Sundaes (sorbet on cinnamon-sugared fried tortillas, topped with fruit salsa) or Hot Fudge Brownie Sundaes

Servings: 12
Source: Perfect Recipes for Having People Over by Pam Anderson
MsgID: 096754
Shared by: Betsy at Recipelink.com
Board: Party Planning and Recipes at Recipelink.com
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