CHICKEN CHILI

Stav Kogan

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Prep Time 15

Total Time 15

Servings: 4 servings

2 tbsp extra-virgin olive oil
1 large onion, diced
2 or 3 garlic cloves, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 lb ground chicken
1 (28-ounce) can crushed tomatoes
1 tbsp chili powder
1 tsp ground cumin
1 tsp ground paprika
¾ tsp dried mustard
¾ tsp ground coriander
½ tsp ground allspice
½ tsp dried oregano
2 cups chicken broth
½ cup apple cider vinegar
About 20 minutes before serving, stir in the apple cider vinegar. Add the cayenne ½ teaspoon at a time, stirring it in and tasting for heat before adding more, until it is as spicy as you like it.

In a large cast iron pot over medium heat, heat the olive oil.
Sauté the onion, garlic, and red and yellow bell peppers until they have softened, about 5 minutes.
Add the chicken, and brown, 5 to 10 minutes, stirring with a wooden spoon to break up the larger pieces.
After the chicken is mostly browned, add the tomatoes. Give it all a good stir, and add the red pepper flakes, chili powder, cumin, paprika, mustard, coriander, allspice, and oregano.
Bring the chili to a low boil, and reduce the heat to low.
Simmer the chili for at least 2 hours. Periodically stir in some chicken broth when it starts getting thick. You may not need the whole 2 cups.
Serve immediately.

Let us know how it was!