Chunky Chili Chicken

  1. 1 1/2 pounds boneless, skinless chicken thighs, chopped
    1 (19-ounce) can whole tomatoes and green chilies, crushed
    2 (28-ounce) cans black beans, (with liquid)
    1 (15-ounce) can tomato sauce
    1 (8-ounce) can tomato sauce
    1 (12-ounce) can beer, (or substitute chicken stock)
    5 tablespoons olive oil
    1 large red bell pepper, seeded and diced
  2. 1 cup baby corn (optional)
    3 cloves garlic, minced
    1 1/2 teaspoons cumin seed
    1 tablespoon chili powder
    1 teaspoon dried oregano
    2 teaspoons minced cilantro leaves (optional)
    1/2 cup shredded cheddar cheese
    1/8 teaspoon salt
    1/8 teaspoon black ground pepper
    1 medium sweet onion, chopped
    1/3 cup pitted ripe olives, sliced
  1. In Dutch oven, heat 3 tablespoons olive oil. Add chicken and sauté until no longer pink, about 4 minutes each side.
  2. Remove chicken from pot; wipe pot dry. Heat remaining oil and sauté onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often.
  3. Stir in chili powder, oregano, tomatoes and chilies, tomato sauce, beer and salt and pepper. Add chicken back to pot. Cover and simmer on low heat for 20 minutes.
  4. Stir in cilantro, if desired.
  5. Serve hot topped with cheddar cheese.
  6. Makes 8 servings
  7. Contributed by the National Chicken Council

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases