(serves 2-4--i always double)
1/3 cup chopped onions
2 garlic cloves, minced
2 T oil
2 lbs. skinless, boneless chicken breasts cut into small pieces
1 T salt
1/2 T freshly ground black pepper
1 t ground cumin
2 T unsweetened cocoa
1 14-oz. can chicken broth
1 15-oz. can tomato sauce
1 c chopped fresh parsley
2 15-oz. cans white kidney beans (or cannellini), drained
1 T masa harina dissolved in 1/4 c water*
2 T honey
1 c sour cream
1) in a dutch oven, saute the onions and garlic in the oil until soft.
add the chicken and cook until browned. remove from the heat.
add the salt, pepper, cumin, and cocoa, stirring well.
mix in the broth and 1 1/2 cups water, the tomato sauce, and parsley.
return to the heat and bring to a boil; cook at a very low boil, partially covered, for 35 minutes.
2) add the beans and cook 15 minutes more.
add the masa harina mixture to the chili and cook 5 minutes more.
remove from the heat and stir in the honey and sour cream (sour cream tends to clump a bit, don't worry).
*when i first got the ingredients for this recipe, i had no idea what masa harina was.
so, here! i will save you the trouble.
it is soooosoooosoooo good.
i never make it without also making trader joes cornbread--
better than any cornbread i've ever eaten anywhere.