Prep 15 mins
Cook 1 hr 30 mins
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.
- 44.37 ml vegetable oil
- 4 medium garlic cloves, finely chopped
- 2 medium onions, finely chopped
- 14.79 ml medium-hot pure chile powder
- 14.79 ml whole cumin seed
- 4.92 ml dried red chili pepper flakes
- 4.92 ml ground coriander
- 680.38 g ground chicken
- 793.78 g can crushed tomatoes
- 118.29 ml tequila
- 59.14 ml lime juice
- 59.14 ml finely chopped fresh cilantro
- 59.14 ml finely shredded basil leaves
- 29.58 ml tomato paste
- 14.79 ml dried oregano leaves
- 9.85 ml dried leaf basil
- 9.85 ml dried savory
- 9.85 ml salt
- 4.92 ml white pepper
- 2 bay leaves
- 14.79 ml sugar
- 29.58 ml masa harina
- steamed rice, to serve
- fresh fresh cilantro stem, for garnish
- fresh lime wedge, for garnish
- 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.
- Add chicken, increase heat to high, and saute until no longer pink, 7 to 10 minutes, stirring to break meat into rough chunks.
- Stir in remaining ingredients except masa, rice, and garnishes.
- 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.
- Sprinkle in masa, stir and simmer until thick, about 15 minutes more.
- Serve over steamed rice and garnish with cilantro sprigs and lime wedges.
This is a great chili! Loved the addition of the lime and tequila. The list of ingredients seemed long but it was mostly herbs and spices that I always have on hand, so no problem. Mine was quite thick and since I was serving over cornbread, like you I did not add the masa. Thanks for sharing your recipe! Made for Fall PAC 2012