Cooking for The Tribe: Black Dog's Chicken Chili and Cornbread

Описание: Happy Thanksgiving everyone! Susan and I are very thankful for each of you who enjoy The Papa's Kitchen and encourage us to continue sharing our cooking adventure with you.

The Tribe @Our Tribe of Many    / ourtribeofmany   LOVED this Chicken Chili. I will definitely be doing this dish again. I don't have a recipe for the cornbread but my effort to duplicate what I enjoyed at Black Dog's was something I am going to continue to work on.

Here is the recipe for the Chicken Chili from Black Dog's Restaurant in Champaign, IL
2lb boneless skinless chicken, cut into 1/2-inch cubes
2 tbls oil
1 medium onion, chopped
4 cloves garlic, minced
1 (6oz) can chopped green chilies, drained
2 cups pinto beans, cooked and drained
1 cup chicken stock
1 tsp salt
1/2 tsp pepper
1/4 tsp Cayenne Pepper
1/2 bunch cilantro, chopped
1 (14 1/2 oz) can stewed tomatoes
2 tbsp chili powder
1 tbsp cumin
1/2 tsp oregano
1/4 cup sun-dried tomatoes, chopped
1 cup grated cheddar cheese (optional)
Additional whole cilantro leaves (optional garnish)
In a large Dutch oven, saute chicken in oil for 5 minutes.
Add onion and garlic and continue to cook until chicken is lightly browned.
Add remaining ingredients in order given, except optional cheese, and bring to a boil.
Reduce heat to low and simmer for at least 30 minutes.
Serve with grated cheddar cheese and cilantro leaves, if desired.
Makes 6 servings.

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