Recipe: Dixie's Chicken Chili

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

1½ c. diced tomatoes

¾ tsp. oregano

¾ tsp. black pepper

¾ tsp. cayenne pepper

¼ tsp. ground cloves

¼ c. cumin

10 c. water

1 c. dark beer

2 tbsp. chicken base

2 tbsp. beef base

2 tbsp. chocolate chips

1½ c. (3 sticks) margarine, melted

1½ c. flour

½ c. tomato paste

3 c. cooked chicken breast, 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

including sat. fat3 g

Cholesterol38 mg

Sodium1040 mg

Calcium65 mg

Dietary fiber3 g