Mexican Chicken Chili
Chicken Chili recipe
chicken breast halves, boneless, skinless
cut into 1 inch cubes
green bell peppers
coarsely chopped, or red bell pepper
salt and black pepper
ground beef, extra lean
undrained, 1 pound each
cut into 1/4 inch dice
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.
(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.