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Navajo Chilis
Art Print
Gorman, R. C.
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La Belle Cuisine
My Favorite Chicken Chili
2 tablespoons olive oil
1 medium onion, chopped
2 large garlic cloves, minced
1 pound boneless, skinless chicken
breasts,cut into thin strips
4 teaspoons pure chili powder
1 tablespoon ground cumin
2 teaspoons oregano
3 cups
homemade
chicken stock
1 1/2 cups canned chopped
tomatoes with juice
One 4-ounce can chopped green chiles
Salt and freshly ground pepper
One 15-ounce can pinto or red
beans, drained and rinsed
One 15-ounce can black beans,
drained and rinsed
1/3 cup chopped fresh cilantro
In a large nonreactive saucepan, heat the oil. Add the onion and
garlic and cook over moderately low heat until barely tender. Add the chicken and
cook
over moderate heat until it is no longer pink, about 3 minutes. Stir in
the chili powder,
cumin and oregano. Add the stock, tomatoes with their
juice and chiles. Season with salt
and pepper. Cover, bring to a boil and
simmer over low heat for 15 minutes.
Stir in the beans and simmer, uncovered, over moderately low heat
until
the chili is thickened, about 15 minutes longer. Serve with the cilantro.
Serves 4 to 6.
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