Tequila Chicken Chili

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.

• Ready In: 1 hr 45 mins
• Serves: 4-6

Ingredients

• 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 1⁄2 lbs ground chicken
• 1 (28 ounce) can crushed tomatoes
• 1⁄2 cup  tequila
• 1⁄4 cup lime juice
• 1⁄4 cup  finely chopped fresh cilantro
• 1⁄4 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.