Chicken Chili

Recipe By     : ??? (adapted and modified by Curtis Jackson)
Serving Size  : 12   Preparation Time :1:20
Categories    : Chili                            Poultry, Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Cups          coarsely chopped yellow onion
   1 1/2  Cups          coarsely chopped green bell pepper
   4      Cloves        fresh garlic
   1 1/2  Pounds        boneless skinless chicken breast halves -- cut
     1/4  Piece
     1/4  Cup           chili powder
   2      Teaspoons     ground coriander
   1      Teaspoon      ground cumin
   1      teaspoon      powdered chipotles
     1/2  teaspoon      salt
   1 1/2  cups          New Mexico chiles -- roasted,peeled,diced
  29      ounces        canned chopped tomatoes -- including liquid
  16      ounces        defatted chicken stock
  12      ounces        hard cider, dark beer, or dry white wine
   6      ounces        tomato paste
   2      tablespoons   chipotle puree
   3                    bay leaves
  31      ounces        canned garbanzos -- drained
                        cayenne (or other heat source) -- to taste

Saute the onion, bell pepper, and garlic over high heat in a little of
the stock until tender, about 5 minutes. Add chicken and cook 2
minutes or until just cooked, stirring constantly. Add chili powder,
ground cumin, coriander, chipotle powder, and salt. Cook 1 minute,
stirring constantly. Add chiles, chopped tomatoes, tomato paste, beer,
broth, chipotle puree, and bay leaves. Cover, reduce heat, simmer 40
minutes, stirring occasionally. Add garbanzos, adjust heat with
cayenne or other heat source if desired, and cook, uncovered, an
additional 20 minutes, stirring occasionally. Discard bay leaves and
serve as-is or over rice.

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Serving Ideas : A little chili and a lot of rice makes a great lunch.

NOTES : The recipe as I received it called for 1/2 teaspoon of
       cayenne. I replaced that with 3 items: roasted New Mexico chiles
       (I
       use Barker variety; they are quite hot), chipotle powder, and
       chipotle
       puree. For those who like it extra hot, habanero powder does
       wonders
       for both the flavor and the burn.