Chef Rose
Ingredients
Instructions
|
1 lb. Chicken (thigh meat) |
|
2 cups Celery, diced |
|
4 Tbs. minced Garlic |
|
2 cups Tomatoes, diced |
|
2 cups Beef Stock |
|
1 Tbs. each: Chili Powder, Cumin, Cinnamon, Cayenne, Coriander, Chili Flakes, & Oregano |
| 4 Tbs. Flour |
| 4 Tbs. Butter |
| 1 bunch each: Cilantro & Green Onions |
| 1 cup Beer |
| 4 qts. Chicken Stock |
| 4 cups canned Red Kidney Beans |
| 2 cups Yellow Onion, diced |
| 6 Tbs. Chili Powder |
Sprinkle meat w/ 6 tbs. chili powder to coat well. Roast in a 350 degree oven until just done. Cool. In large pot, saute onion, celery and garlic. Add dried spices and fry 3-4 mins. Add beer and cook to reduce by 1/2. Add stocks, tomatoes and beans. Bring to a boil. Melt butter in a small pan and combine w/ flour, cook over low heat 5 mins., stirring often. Add flour mixture to boiling stock and whisk together. Bring back to boil and simmer until soup begins to thicken. Season w/ salt and pepper to taste. Remove from heat. Chop cooled chicken into 1/4" cubes. Add to soup along w/ cilantro and onions. Cool chili properly and refrigerate. It is better the next day.