QUICK RED CHICKEN CHILI

QUICK RED CHICKEN CHILI image

Number Of Ingredients 14

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2 store bought roast chickens, meat picked from bones and pulled into bit size pieces, bones and skin reserved
2 quarts chicken broth
6 T vegetable oil
2 large onion, medium diced
2/3 C chili powder
1 1/2 T ground cumin
1 1/2 T dried oregano
2 cans(28 ounce each) crushed tomatoes
2 cans (16 oz) pinto beans
drained and rinsed
6 med. garlic cloves, minced
1 1/2 oz bittersweet or semisweet chocolate, chopped
3 T cornmeal
1

Steps:

Combine chicken bones and skin, chicken broth and 4 C water in a large pot and bring to a boil over medium-high heat. Reduce heat to low, patially cover and simmer until bones release their flavor about 30 min. Strain and discard bones and skin. Heat oil in a large roasting pa n set over 2 burners on med-hi heat. Add onions and saute until soft, 4-5 min Add chili powder, cumin and oregano, reduce heat to med- low and cook , until spices are fragrant, 1-2- min. Stir in chicken, tomatoes and broth and bring to a simmer. Reduce heat to low and simmer uncovered, stirring occ about 25-30 min. Stir in beans, garlic and chocolate and simmer to blend flavors about 5 min.Sprinkle cornmeal over chili, stir in and simmer to thicken chili, 1-2 min longer. Turn off heat, cover and let stand for 5 min.