Dixie's Chicken Chili
Makes 18 cups.
Olive oil
1 medium onion, diced
1 c. chopped green onions
¼ c. finely diced jalapeños
1 tbsp. chopped garlic
5 (4-oz.) cans green chiles
1½ c. diced tomatoes
¾ tsp. oregano
¾ tsp. black pepper
¾ tsp. cayenne pepper
¼ tsp. ground cloves
6 tbsp. chili powder
¼ c. cumin
10 c. water
1 c. dark beer
2 tbsp. chicken base
2 tbsp. beef base
2 tbsp. sugar
2 tbsp. chocolate chips
1½ c. (3 sticks) margarine, melted
1½ c. flour
½ c. tomato paste
3 c. cooked chicken breast, diced
3 c. cooked chicken thighs, diced
In a small amount of olive oil, cook onions, jalapeños, garlic, green chiles and tomatoes. Add oregano, black pepper, cayenne pepper, cloves, chili powder and cumin. Add water, beer, chicken base, beef base, sugar and chocolate chips; bring to the boil, reduce heat and simmer for 30 minutes. Prepare roux by stirring together melted margarine and flour and cooking and stirring over medium heat to heat through. Add roux to the stew and cook until thickened. Add tomato paste and chicken and heat through.
Nutrition information per 1 cup serving:
Calories320
Carbohydrates19 g
Protein16 g
Fat20 g
including sat. fat3 g
Cholesterol38 mg
Sodium1040 mg
Calcium65 mg
Dietary fiber3 g
Diabetic exchanges per serving: 1 vegetable exch., 1 bread/ starch exch., 1½ lean-meat exch., and 3 fat exch.
