California chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken; cut up and browned |
| 3 | tablespoons | Olive oil |
| 4 | Garlic clove; sliced | |
| 3 | Onion; peeled and chopped | |
| 1 | teaspoon | Cumin seeds, whole |
| 2 | Jalapeno pepper; seeded and chopped | |
| 2 | cups | Chili sauce, prepared |
| 4 | Tomato; chopped | |
| 2 | Green bell pepper; seeded and chopped | |
| 1 | tablespoon | Worcestershire sauce |
| 1 | cup | Red wine |
| Salt | ||
Directions
Brown the chicken. Heat a large frying pan and add the oil. Saute the garlic, onions, cumin seeds and jalapeno peppers until the onions are clear. Add all to a heavy pot and bring to a simmer. Cook for 1 hour.
This one has to be different. If it came from California it is expected to be unusual. Try this. No avocado, but chicken and a very mild chili sauce from a jar. It is really a great dish, although one should not confuse it with the old-line chili cookers' product. By Jeff Smith The Frugal Gourmet From the 12/04/1991 issue - The Springfield Union-News Meal-Mastered by Joe Comiskey 09/12/1992