#0001 Frank's Chicken Chili (2/17/07)

Frank's Chicken Chili

1 small onion,chopped
(1) 14 1/2 oz. can diced tomatoes
(1) 15 1/2 oz. can Mexican style chili beans
2 cloves fresh garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1 tbsp brown sugar
1 tsp salt
2 tbsp extra virgin olive oil
2 tbsp butter
6 oz.boneless, skinless chicken breast, cut into 1 1/2" cubes


1 - In a cast iron skillet (Wagner chicken fryer) heat oil on low,
saute' onion until translucent, then add garlic and cook about 1 minute
longer. Note - garlic may taste bitter if cooked longer at this point.
2 - Remove the onion and garlic to a plate and set aside.
3 - Melt the butter in the same skillet, coat the chicken pieces
with chili powder and cumin, then stir-fry about 5 minutes
4 - Add salt and the onion-garlic mixture, then deglaze the pan by adding the diced tomatoes along with their juice.
5 - Add brown sugar, then chili beans
6 - Bring to a boil, then turn heat down to just below boiling and
simmer for 15 minutes.
7 - Serve over cooked brown rice.

Comments - This is a really great tasting chili which could be
varied by using refried beans instead of chili beans

You beef lovers could use stew beef chunks, or ground beef
in place of the chicken.

Hope you like it!