Thursday, January 27, 2011

Frijol Negro y Chile Pollo

Due to popular is the recipe for my Black Bean and Chicken Chili

6 boneless, skinless chicken breasts, cubed
2 medium red bell peppers, chopped
1 1/2 medium onions, chopped
4 cloves of garlic, minced
3 Tablespoons of olive oil
1/4 cup of chili powder
2 Teaspoons of ground cumin
1 Teaspoon of ground coriander
2 (15-19 oz each) cans of black beans, rinsed and drained
1 (28 oz) can of cut up tomatoes, do NOT drain
1 cup of beer(can use one whole bottle of beer or substitute 1 cup of white wine)
1 (10.5 oz) container of sharp cold pack cheese

Saute chicken, peppers, onions and garlic in oil for 5 minutes.
Add chili powder, cumin and coriander. Cook for 3 minutes
Stir in beans, tomatoes with liquid, and beer.
Bring to a boil
Reduce heat to low and stir in cheese.
Cook until cheese is melted and thoroughly heated

Makes 10 servings (1 cup each serving)

NOTE: If you want it to be cheesier, use a 1 pound block of Velveeta cheese, cubed...or add a second cold pack of cheese. I use an entire 1 pound block of Velveeta.

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