Dan's Chicken Chili Con Carne

At the end of Feburary, I found some ground chicken on sale, and I was excited to make some chili with it. I also had a larger-than-normal (28 oz) can of beans hanging around that I'd been meaning to use but haven't. In the end, I decided to do my own thing and not go with my current chili recipe that used a bunch of different beans. This one ended up looking like a more traditional chili (ground meat and red beans), but I don't think it tasted like one. I used a big tablespoon of garam masala, some dried chilies and a bunch of hot sauce to add to the flavour - it really turned out well, not overly spicy!

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Dan's Chicken Chili Con Carne

by Daniel Saraga April 15, 2011

This chili uses garam masala for a unique sweeter flavour.

Ingredients

3 dried red chilies2 tbsp olive oil500g ground chicken6 garlic cloves, minced1 green pepper, chopped1 large onion, chopped3 tbsp chili powder2 tbsp brown sugar3 tsp dried oregano3 tbsp ground cumin1 tbsp garam masala1 can tomato paste1-1/2 cups water1/4 cup hot pepper sauce1 28oz can diced tomatoes1 28oz can red kidney beans

Instructions

1. Soak the dried chilies in hot water for 30-40 minutes, drain, finely chop and set aside.2. Heat oil at medium in a large stockpot. Add ground chicken, and sauté until the meat is no longer red. Use a potato masher to break up any chunks of meat.3. Add dried chilies, garlic, green pepper, and onion. Sauté until the onions are translucent.4. Add chili powder, brown sugar, oregano, cumin, and garam masala. Sauté for 1 minute.5. Add tomato paste, water, hot pepper sauce, tomatoes and kidney beans. Bring to a quick boil and reduce to medium low. Let simmer, stirring frequently for 45-60 minutes.

Details

Prep time: 1 hour Cook time: 1 hour 15 mins Total time: 2 hour 15 mins Yield: 12 cups

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