From coyote@calweb.com Tue Jan 6 16:34:56 1998 Date: Tue, 11 Nov 1997 15:21:39 -0800 From: Chipotle Coyote To: Chile-Heads@globalgarden.com Subject: [CH] Coyote's paprika-chicken chili Well, it is a cool and wet day here in Northern CA. A good day for chili. Unfortunately my roommates are not chile heads, so I made this toned down chili. It is very tasty, even if mild. Coyote's Paprika-Chicken Chili Ingredients: 1/2 white onion diced 1/2 purple onion diced 4 cloves of garlic minced 1 large red bell pepper diced 1 red jalapeno sliced and diced 1 & 1/2 lbs chicken barest (without skins) cubed 1 Tablespoon Cumin 1 Tablespoon Mexican Oregano 1 oz California chile powder 1 oz sweet paprika dash seasoned salt 1 lb roma tomatoes diced 4 cups chicken broth 1 &1/2 cups gewurztraminer wine olive oil In large pot saute the jalapeno, onions, bell pepper and 3 cloves of garlic with olive oil until onions are translucent. In a large frying pan, heat olive oil add 1 clove of garlic cook slightly then add the chicken and sprinkle with a dash of seasoned salt and "brown" the chicken. Next add 1/2 cup wine to chicken and simmer for a few minutes. In the large pot with the onions mix, add 4 cups chicken broth and 1 cup wine, then bring to a slight boil for 5 minutes. Add the diced tomatoes. After 5 minutes reduce to a simmer, add the chile powders, cumin and oregano. Let pot simmer for at least 2 hours. Add flour & water mixture if you wish to make the chili thicker. Serve with chopped chiles,chopped onions, shredded cheese, and sour cream and sour dough bread. Crazy Coyote Howlin' for Habaneros