Mexican Chicken Chili

Directions

Wrap chicken and freeze until firm, but not solid.

Grind coarsely in processor, using onoff turns.

Heat oil in large dutch oven over medium-high heat.

Add onions, green peppers and garlic and cook until golden brown, stirring frequently, about 15 minutes.

Mix in cumin, oregano, coriander and thyme and stir 2 minutes.

Add chicken, ground round and bay leaves.

Cook until meat and chicken are no longer pink, breaking up with a spoon, about 5 minutes.

Add chili powder.

Reduce heat to medium and cook 5 minutes, stirring frequently.

Add tomatoes, breaking up large pieces with a spoon.

Mix in tomato paste, salt and pepper.

Reduce heat, cover and simmer 45 minutes, stirring occasionally.

Uncover, reduce heat to lowest setting and cook 1½ hours, stirring frequently near end and adding water if necessary, to prevent buring.

Adjust seasoning.

(Can be prepared 1 day ahead and refrigerated.)

Sprinkle avocado with lemon juice.

Ladle chili into large soup bowls.

Spoon 2 teaspoons yogurt in center of each.

Top with diced avocado and minced cilantro.

Serve hot.