Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Skinned & Boned Chicken - Breasts Cut Into 1 Inch Cubes
2 Tablespoon Corn Oil
4 medium Onions, Chopped
2 large Green Peppers, Coarsly Chopped
3 large Garlic Cloves Minced
1 Teaspoon Cumin
1 Teaspoon Oregano
1/2 Teaspoon Thyme
Salt
Pepper
1/2 pound Ground Round
2 Bay Leaves
3 Tablespoons Chili Powder
48 Ounces Undrained Tomatoes
1 small Avocado Cut Into 1/4 in. Dice
1 cup Plain Lowfat Yogurt
1/3 cup Minced Fresh Cilantro OR Italian Parsley |
Preparation:
Wrap Chicken and Freeze Until Firm, But Not Solid. Grind Coarsely in
Processor, Using OnOff Turns. Heat Oil in Large Dutch Oven Over
Medium-High Heat. Add Onions, Green Peppers and Garlic and Cook Until Golden
Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander
and Thyme and Stir 2 Min. Add Chicken, Ground Round and Bay Leaves. Cook Until
Meat and Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min.
Add Chili Powder. Reduce Heat To Medium and Cook 5 Min, Stirring Frequently.
Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste,
Salt and Pepper. Reduce Heat, Cover and Simmer 45 Min., Stirring Occasionally.
Uncover, Reduce Heat To Lowest Setting and Cook 1 1/2 Hours, Stirring
Frequently Near End and Adding Water If Necessary, To Prevent Buring. Adjust
Seasoning.(Can Be Prepared 1 Day Ahead and Refrigerated.) Sprinkle Avocado
With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in
Center Of Each. Top With Diced Avocado And Minced Cilantro. Serve Hot. |