1 lb skinned & boned chicken
1 breasts cut into 1 inch
1 cubes
2 tbsp corn oil
4 medium onions, chopped
2 large green peppers, coarsly
1 chopped
3 large garlic cloves minced
1 tsp cumin
1 tsp oregano
1/2 tsp thyme
1 salt
1 pepper
1/2 lb ground round
2 bay leaves
3 tbsp chili powder
3 can undrained tomatoes
1 (1 lb ea)
1 small avocado cut into 1/4 in.
1 dice
1 cup plain lowfat yogurt
1/3 cup minced fresh cilantro or
1 italian parsley
Directions
Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in
Processor, Using On\Off Turns. Heat Oil in Large Dutch Oven Over
Medium-High Heat. Add Onions, Green Peppers & Garlic & Cook Until
Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin,
Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken, Ground Round &
Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up
With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium &
Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large
Pieces With A Spoon. Mix in Tomato Paste, Salt & Pepper. Reduce
Heat, Cover & Simmer 45 Min., Stirring Occasionally. Uncover, Reduce
Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near
End & Adding Water If Necessary, To Prevent Buring. Adjust
Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle
Avocado With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2
T. Yogurt in Center Of Each. Top With Diced Avocado And Minced
Cilantro. Serve Hot.
Servings: 8 servings
Chicken Chili Recipe brought to you by Recipe Ideas
Categories: Chicken; Chili; Dutch Oven; Poultry
The History of Recipes
We are able to read the history of `recipes` way back into ancient history, certainly as far back as the ancient Egyptians, and possibly even further. Interesting though that is, generally, these old recipes were just basic pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a man called Apicius compiled some documents describing recipes cooked by wealthy Romans. In his works, Apicius describes how the meals were divided into starters, main course and desserts, a style of dining still practiced today. Aspicius also recounts how the early Romans were skilled in the use of many spices and herbs, including many that are still in use today for example basil, rue and dill. Later, in the 15th century, the Crusaders brought back many foods and spices from Arab cooking, including spices such as basil and rosemary. These new herbs and spices was responsible for a torrent in books on cookery, many of which still exist in academic collections. During the next few hundred years, the powerful families of the West competed with each other to serve the most extravagent meals, and as a consequence, chefs and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that fine cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and recording the recipes of their peers. Like it or not, the introduction of TV brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chicken Chili recipe.
