Chicken Chili

Name: Chicken Chili
Ingredients: 1 pound ground chicken; 1 1/2 cups chopped yellow onion; 2 tablespoons minced (about 4 cloves) garlic; 1 tablespoon canola oil; 2 tablespoons ancho chile powder; 1 1/2 teaspoons ground cumin; 1 teaspoon kosher salt; 2 cups chicken broth; 1 (12-oz.) bottle of beer; 1 (14.5-oz.) can tomatoes, undrained and chopped; 1 (15.5-oz.) can white beans, drained and rinsed; 2 tablespoons fresh cilantro, chopped; 2 tablespoons fresh rosemary, chopped; Kosher salt and freshly ground black pepper to taste; Garnish: shredded mild Cheddar cheese, lime wedges

15 ingredients

2 steps

Ingredients

1 pound ground chicken
1 1/2 cups chopped yellow onion
2 tablespoons minced (about 4 cloves) garlic
1 tablespoon canola oil
2 tablespoons ancho chile powder
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
2 cups chicken broth
1 (12-oz.) bottle of beer
1 (14.5-oz.) can tomatoes, undrained and chopped
1 (15.5-oz.) can white beans, drained and rinsed
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh rosemary, chopped
Kosher salt and freshly ground black pepper to taste
Garnish: shredded mild Cheddar cheese, lime wedges

Directions

1

Cook first 3 ingredients in hot oil in a large Dutch oven over medium-high heat, stirring often, 12 to 13 minutes or until meat crumbles and is no longer pink. Stir in chile powder and next 2 ingredients, and cook 1 minute. Add broth and next 2 ingredients, and bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 30 minutes. Stir in beans, and cook 5 minutes or until thoroughly heated.
2

Remove from heat, and stir in cilantro and rosemary. Season with salt and pepper to taste. Garnish, if desired.