1/4 cup vegetable oil (I used less, probably 1/8 cup)
1/2 cup finely chopped onion
1 clove garlic, minced (I used three)
1 teaspoon chili powder (could use more, I think)
1/2 teaspoon cumin
1/2 teaspoon oregano
3 tablespoons cornmeal
2 1/2 cups chicken broth
1 cup tomato sauce
4 cups chopped or shredded cooked chicken
2 cups (1 can) corn kernels
15 1/2 ounce can black beans, rinsed and drained
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 cups tortilla chips (6-8 ounces)
1 1/2 cups finely shreddded cheddar cheese
1/2 cup shredded monterey jack cheese |
In a large pot or Dutch oven, heat oil over medium heat. Add the onion, garlic, chili powder, cumin, and oregano. Saute for 3 minutes, or until the garlic is fragrant.
Add the cornmeal, sitrring for about 2 minutes. Slowly add chicken broth and tomoato sauce, then bring mixture to a boil and simmer for 10 minutes.
Add the chicken, corn, beans, salt, and pepper. Simmer, uncovered, for 30 minutes. Stir frequently to prevent sticking (I did it about every 5 minutes).
Lightly oil a 9x13 baking dish. Line the dish with enough tortilla chips to cover the bottom. Spoon the chili over the chips, then top with remaining chips and sprinkle with the cheeses.
Preheat oven to 350 degrees. Bake the chili, covered, for 20 minutes. Uncover and bake for an additional 20 minutes, or until the cheese has melted and the chili is bubbling (for me, this would have been at 13-15 minutes). Serve immediately.
(If not cooking immediately, let chili cool, then cover and refrigerate up to 2 days, or freeze up to 1 month. The day before serving, move the chili to the refrigerator and let thaw overnight. When ready to serve, preheat the oven to 350. Let the chili sit at room temperature for 30 minutes.) |
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