Chiliís Grill & Bar Southwest Chicken Chili
1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cups diced green bell pepper
2 tablespoons diced seeded jalapeno pepper
3 tablespoons fresh minced garlic
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoon ground cumin
2 1/2 tablespoons ground chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons freshly minced cilantro
1 1/2 teaspoons ground red pepper
1/2 teaspoon ground oregano
1/2 cup crushed canned tomatillos (see note)
1 can (4 ounces) diced green chiles, drained
2 cans (15 ounces each) navy beans or small white beans, drained
1 can (15 ounces) dark red kidney beans, drained
3 pounds diced cooked chicken breast
Shredded cheese and sour cream for garnish (optional)
In 5-quart or larger pot, heat oil over medium heat. Add onions and saute along
with bell pepper, jalapeno and garlic. Cook until vegetables are tender.
In another container, combine water, chicken base, lime juice, sugar, cornstarch
and seasonings. Add to vegetable mixture.
Add tomatillos and diced green chiles to pot; bring to boil. Add beans and
chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired,
with tortilla chips on the side. Makes about 4 quarts.
Notes: This dish is thick, spicy and dark in color. Its consistency is more like
a chicken stew or soup than a chili.