Chili Con Chicken
1 pound ground chicken breast
1 large onion, chopped
2 cloves garlic, crushed
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon salt
¾ teaspoon ground cumin
¾ teaspoon dried oregano
1 teaspoon cocoa (or ground coffee)
½ teaspoon red pepper sauce
1 can (16 ounces) whole tomatoes, undrained (I puree them)
1 can (15 ½ ounces) red kidney beans, undrained
Heat olive oil gently in a 3-quart saucepan. Cook and stir ground chicken, onion and garlic until browned; drain. Stir in other ingredients except beans; break up tomatoes if you didn't puree them. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour.
Stir in beans. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until desired consistency, about 20 minutes.
NOTE: You can puree the beans before adding them to the mixture for a smoother chili. This also distributes their flavor evenly throughout the dish.
Serve over brown rice and top with chopped sweet onion and freshly snipped cilantro, if desired.