Spicy Chicken Chili
1/2 onion, chopped
6 cloves garlic, chopped
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 teaspoon paprika
8 tablespoons chili powder
1 teaspoon oregano
1 or 2 jalapeño, seeds removed, chopped
salt and black pepper
3 cups tomato juice
2 cups beef stock
1 tablespoon tomato paste
2 cups kidney, black, and pinto beans
4 tablespoons olive oil
1 pound ground chicken breast
In a frying pan, saute coriander seeds, cumin, 1 tablespoon of onion, and 1 tablespoon of garlic in 2 tablespoons of olive oil over medium heat. Then, add the chicken, salt, and 2 tablespoons of chili powder. Mix the chicken with the spices and saute ingredients.
As the chicken cooks, in a stock pot, saute remaining onions in 2 tablespoons of olive oil. When the onions are tender, add the remaining chopped garlic and jalapeño. After about 2 minutes, add the beef stock. Allow to come to a boil, then add tomato juice, remaining chili powder, oregano, paprika, and salt. Stir, and allow to come to a boil, and simmer for 15 minutes. Then, add the beans, chicken, and tomato paste. Simmer for an additional 15 minutes, or until thickened.
Serves approximately 8.
