Thursday, March 27, 2008

Patti & Cliff's Chili

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This recipe comes from cousin Patti Shimomura and Cliff Louie of Seattle. You can use ground chicken, turkey or beef in this recipe. It's perfect for those chilly winter nights.  It tastes even better the second day after the flavors have blended together.

Brown 2 ½ lbs. of ground chicken then add the following:

2 cups chopped onion
1 red, green or yellow bell pepper, chopped
3 cloves garlic, minced
1-2 T crushed hot red peppers (to taste)
2-3 T chili powder (to taste)
2 tsp cumin
½ tsp dried oregano leaves
2 tsp salt
2, 1-lb can beans (kidney, white, or black)
2, 1-lb can whole diced tomatoes, undrained
1, 12-oz can kernel corn
1, 8-oz can tomato sauce
1 small can sliced olives
1 cup red or white wine, or chicken broth

Let simmer for 2-3 hours. Top with grated cheddar cheese.

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