CHICKEN CHILI FOR THE SOUP KITDCHEN SOUPS ON BY DAN

“SOUPS ON” CHICKEN CHILI by CHEF DAN. Serves 40


INGREDIENTS:

3 Whole chickens cooked in the oven at 375 degrees for 1 to 1-1/2 hours

25 Cups chicken broth

5 onions, chopped

1 gallon can of diced tomatoes

3 tablespoons ground cinnamon

1/2 cup chili powder

1/4 cup ground cumin

1/4 cup dried oregano

1/4 cup paprika

3 tablespoons ground coriander

1/4 cup unsweetened cocoa

1/2 cup mesa or cornmeal

2 tablespoons hot water

4 pounds pinto beans soak beans overnight. Next day simmer for 2 hours

DIRCTIONS: Take off all the meat from the cooked chicken

1. In a large soup pot heat over medium-high. Add onions and garlic, sauté until onions are translucent, about 5-7 minutes.

2. Add all other ingredients except cornmeal and hot water.

3. Bring to a boil; reduce heat and simmer for 2 hours.

4. Stir together the cornmeal and hot water. Mix well. Stir into chili mixture cover and cook 20 more minutes.



ENJOY DAN: hallelujah