Recipe: The Big Chili with Variations (using beer or wine)

THE BIG CHILI

1 tablespoon olive oil
1 large onion, coarsely chopped
2 cloves garlic, minced
1 pound skinless, boneless chicken breasts, cut into bit-size chunks (or 1 pound ground turkey or beef)
2 tablespoons chili powder
1 (12 ounce) can beer (or 1 1/2 cups red or white wine)
1 (15 ounce) can diced tomatoes with juice
2 tablespoons hot sauce, or to taste (optional)

Heat oil in a 4-quart pot over medium-high heat. Add onion and garlic and saut until the edges of the onion are slightly browned.

Add meat, reducing heat if necessary and stirring occasionally to keep things from sticking. Cook 5 to 6 minutes.

When meat is just cooked through, stir in chili powder, then add beer or wine, tomatoes, and hot sauce if using. Bring mixture to a boil, reduce heat and simmer, uncovered, until liquid is reduced and the chili is nice and thick, about 45 minutes. Stir occasionally.

VARIATIONS:

Try adding one or more of the following to the chili:
- 1 cup diced bell pepper sauteed with onion
- 1 cup chopped celery or carrot sauteed with onion
- 1 cup frozen corn kernels or 1/2 cup canned chopped green chilies added after browning meat
- 1 (15 ounce) can black or kidney beans, drained and rinsed, added after browning meat.

Servings: 4
Source: Cheap and Easy: A Cookbook for Girls on the Go by Sandra Bark and Alexis Kanfer