Chicken Chili

**8-11-09:  Updated recipe adjustment to ingredient list:  This recipe evolved from one I recently found in a cookbook that just didn’t work because it was too much work and used all the pots in the kitchen!  So I personalized it for me you.  Just make sure to have egg noodles, dinner rolls and coleslaw on the side. And for those who think it’s a bit too spicy, just plop a blob of sour cream on your bowlful.

1 whole roasted (rotisserie) chicken from your grocer
2 Tbsp. olive oil
1 large yellow onion peeled & diced or sliced
5 cloves garlic, minced
2 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/8 cup cumin
1/3 cup chili powder
1 oz. semi-sweet chocolate
1 can kidney beans (14 oz. can)
1 can pinto beans (14 oz. can)
1 box (32 oz.) chicken broth
1 can (28 oz.) crushed tomatoes
1/4 cup cornmeal
1/2 – 1 tsp. cayenne pepper (optional because it’ll be really a kick)

Separate the meat from the bones & skin of the chicken, placing the meat in a bowl to set aside and everything else in a large pot; pour in 2 cups water, bring to a boil & simmer 20-30 minutes. Strain broth and set aside – toss everything else out.

Now get out a large pot and add the oil; when hot add everything up to & including the chili powder and cook over low-med heat for about 7 minutes. Add everything else – don’t drain the beans! – the chicken and strained broth. Bring to a boil and simmer for 1 hour. Add more chicken broth, just a bit at a time if too thick.

Meanwhile make your other sides and then dig in!