Good-as-Gold Chili

Cooking with Beer, p. 31

Nonstick cooking spray

¼ cup minced onion

2 teaspoons minced garlic

2 boneless skinless chicken breasts (about 16 ounces), cooked and cut into ¼-inch cubes

1 can (15 ounces) tomato sauce

¾ cup beer

½ cup chicken broth

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano leaves

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

¾ teaspoon salt

½ teaspoon paprika

½ teaspoon ground red pepper

¼ teaspoon turmeric

1/8 teaspoon rubbed sage

1/8 teaspoon dried thyme leaves

1/8 teaspoon dried mustard

Heat large skillet with cooking spray over medium-high heat. Add onion and garlic; cook and stir 5 minutes or until golden.

The Shopper's Value was out of chicken breasts, if you can believe it. But the recipe worked out wonderfully with ground turkey.

Add remaining ingredients; stir well. Bring chili to a boil; reduce heat and simmer 20 minutes, stirring occasionally, until chili thickens slightly. 

This was the most complicated chili spice mix I think I've ever attempted. It sure paid off!

Garnish, if desired. 

Always desired.

My Rating: 4/5 "This is great stuff. Just spicy enough to be interesting without taking the lining off of your stomach. Filling, too!"