California Chili Recipe - Cooking Index
3 lbs | 1362g / 48oz | Chicken - cut up and browned |
3 tablespoons | 45ml | Olive oil |
4 | Garlic clove - sliced | |
3 | Onion - peeled and chopped | |
1 teaspoon | 5ml | Cumin seeds - whole |
2 | Jalapeno pepper - seeded and | |
2 cups | 474ml | Chili sauce - prepared |
4 | Tomato - chopped | |
2 | Green bell pepper - seeded chopped | |
1 tablespoon | 15ml | Worcestershire sauce |
1 cup | 237ml | Red wine |
Salt |
Brown the chicken. Heat a large frying pan and add the oil. Saute the garlic, onions, cumin seeds and jalapeno peppers until the onions are clear. Add all to a heavy pot and bring to a simmer.
Cook for 1 hour. This one has to be different. If it came from California it is expected to be unusual. Try this. No avocado, but chicken and a very mild chili sauce from a jar.
It is really a great dish, although one should not confuse it with the old-line chili cookers' product.
By Jeff Smith The Frugal Gourmet
Source:
McKormick
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