Contributed by: NAPSA
Ole! For Chicken Chili Mole (NAPSA) - Chilly evenings suggest more robust, comforting foods that include soups, stews, casseroles and chilis. While it's often a challenge to find time to prepare these wholesome dishes from scratch, this super simple chili makes the most of a unique combination of readily available ingredients.
Use half the seasoning packet found in prepackaged rice and bean mixes to significantly reduce sodium content, not flavor. For a festive corn bread, gently stir in 1/4 cup of diced red or green peppers and corn before baking.
Heat olive oil in deep, large skillet and cook onion with garlic, thyme, oregano and cayenne (or minced pepper) until onion is just browning. Set aside onion.
Add chicken to skillet and saute until no longer pink; return onion and add broth, beer and tomato paste. Bring to a boil and season with cinnamon (or allspice) and salt.
Simmer 10 minutes. Stir in 1 cup cheese and grated chocolate until melted. Serve immediately over rice and beans. Pass remaining cheese. Serve with corn bread or, if preferred, warmed tortillas or flat-bread.
Note: Chili can be cooked ahead of time and stored overnight in refrigerator.
This super simple chili makes the most of a delicious combination of readily available ingredients. Serve it up when friends gather.
Serving Size: Makes 6 Servings
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