Tequila Chicken Chili

Dr. Jenny's Note:

DH and I made this chili from Normal Kolpas' "The Chili Cookbook" and really enjoyed it. We served it over basmati rice. While the recipe calls for masa harina, I really didnt think the chili needed thickening (it was plenty thick) and in the last chili recipe I included it in, I thought it detracted from the flavor a little bit. Therefore, I omitted it in this one.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• 3 tablespoons vegetable oil
• 4 medium garlic cloves , finely chopped
• 2 medium onions , finely chopped
• 1 tablespoon medium-hot pure chile powder
• 1 tablespoon whole cumin seed
• 1 teaspoon dried red chili pepper flakes
• 1 teaspoon ground coriander
• 1 ½ lbs ground chicken
• 1 (28 ounce) can crushed tomatoes
• ½ cup tequila
• ¼ cup lime juice
• ¼ cup finely chopped fresh cilantro
• ¼ cup finely shredded basil leaves
• 2 tablespoons tomato paste
• 1 tablespoon dried oregano leaves
• 2 teaspoons dried leaf basil
• 2 teaspoons dried savory
• 2 teaspoons salt
• 1 teaspoon white pepper
• 2 bay leaves
• 1 tablespoon sugar
• 2 tablespoons masa harina
• steamed rice , to serve
• fresh fresh cilantro stem , for garnish
• fresh lime wedge , for garnish

Directions:

1. In a large saucepan, heat oil over medium heat. Add garlic, onions, chile powder, cumin seeds, chile flakes, and coriander and saute 2 to 3 minutes.
2. Add chicken, increase heat to high, and saute until no longer pink, 7 to 10 minutes, stirring to break meat into rough chunks.
3. Stir in remaining ingredients except masa, rice, and garnishes.
4. Bring to a boil, reduce heat slightly and simmer, stirring occasionally, until mixture is fairly thick, but still slightly liquid, about 1 1/4 hours.
5. Sprinkle in masa, stir and simmer until thick, about 15 minutes more.
6. Serve over steamed rice and garnish with cilantro sprigs and lime wedges.