Course : Chili
Serves: 10
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6 pieces Boneless Skinless Chicken Breast Halves -- cut into 1 inch Pieces
2 medium Red Peppers -- chopped
1 1/2 medium Onions -- chopped
4 Cloves Garlic -- minced
3 Tablespoon Olive Oil
1/4 cup Chili Powder
2 teaspoon Ground Cumin
1 teaspoon Ground Coriander
15 Ounces Black Beans Rinsed And Drained
28 Ounces Italian Plum Tomatoes cut up
1 cup Beer
10 1/2 Ounces Medium-Sharp Cold Pack Cheese

Preparation / Directions:

Saute chicken, red peppers, onions, and garlic in oil in a Dutch oven about 5 minutes or until chicken is almost cooked. Add chili powder, cumin, and coriander; cook 3 minutes. Stir in beans, tomatoes (with their liquid), and beer. Bring to a boil. Simmer 15 minutes, uncovered, stirring frequently. Reduce heat to low. Stir in cheese; continue cooking until cheese is melted and chili is thoroughly heated.

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