Yield: 10 Servings
Measure | Ingredient |
---|---|
6 \N | Boneless Skinless Chicken |
\N \N | Breast Halves -- cut into 1\" |
\N \N | Pieces |
2 mediums | Red Peppers -- chopped |
1½ medium | Onions -- chopped |
4 \N | Garlic Cloves -- minced |
3 tablespoons | Olive Oil |
¼ cup | Chili Powder |
2 teaspoons | Ground Cumin |
1 teaspoon | Ground Coriander |
1 can | Black Beans Rinsed And |
\N \N | Drained -- (15 to 19 oz.) |
28 ounces | Can Italian Plum Tomatoes cut up |
1 cup | Beer |
10½ ounce | Pkg Medium-Sharp Cold Pack Cheese |
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.
Recipe By : pamram@... (Pam Ramsey)