CHILLI WITH LOTS OF BEER
Ingredients
15 ml vegetable oil
300g skinless, boneless, chicken breast, large dice
1 medium red onion, large dice
1 large garlic clove, crushed
5ml ground cumin
2.5-5ml ground coriander
1ml smoked paprika
1-2.5ml dried oregano
15ml tomato puree
1 400g tin chopped tomatoes
350-440ml lager, whatever is in the fridge
1 fresh chilli, finely chopped add more for extra heat
1 300g tin red kidney beans
Salt and black pepper
Serves 2, generous
Inspiration: Chris Schlesinger.
Method
Heat the oil in a large saucepan.
Fry onions and garlic 5 mins until onion starts to soften.
Add chicken dice, fry a further 5 mins, reduce heat if the garlic starts to colour.
Add the herbs and spice, fry a minute or two.
Add tomato puree, then chopped tomatoes.
Add the beer, using some to rinse out tomato tin.
Add chopped chilli, season to taste.
Bring to boil and simmer 35-45 mins until the chilli is thickening to a stew.
Add drained and rinsed kidney beans.
Continue to simmer until the chilli is rich and thick.
Serve with boiled long grain rice.
Garnish with any or all of the following:
Gaucamole, sour cream, pickled jalapenos, chopped coriander, grated cheese, small dice red onion.