Chicken Chili

Serves:

Ingredients:

1 lb Skinned & Boned Chicken
1/2 lb Ground Round
2 Bay Leaves
3 tb Chili Powder
3 cn Undrained Tomatoes
(1 lb ea)
1 sm Avocado Cut Into 1/4 in.
Dice
1 c Plain Lowfat Yogurt
1/3 c Minced Fresh Cilantro OR
Pepper
Salt
1/2 ts Thyme
Breasts Cut Into 1 Inch
Cubes
2 tb Corn Oil
4 md Onions, Chopped
2 lg Green Peppers, Coarsly
Chopped
3 lg Garlic Cloves Minced
1 ts Cumin
1 ts Oregano
Italian Parsley

Method:

Wrap Chicken & Freeze Until Firm, But Not Solid.
Grind Coarsely in Processor, Using On\Off Turns.
Heat Oil in Large Dutch Oven Over Medium-High Heat.
Add Onions, Green Peppers & Garlic & Cook Until Golden Brown, Stirring Frequently, About 15 Min.
Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min.
Add Chicken, Ground Round & Bay Leaves.
Cook Until Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min.
Add Chili Powder.
Reduce Heat To Medium & Cook 5 Min, Stirring Frequently.
Add Tomatoes, Breaking Up Large Pieces With A Spoon.
Mix in Tomato Paste, Salt & Pepper.
Reduce Heat, Cover & Simmer 45 Min.
, Stirring Occasionally.
Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near End & Adding Water If Necessary, To Prevent Buring.
Adjust Seasoning.
(Can Be Prepared 1 Day Ahead & Refrigerated.
) Sprinkle Avocado With Lemon Juice.
Ladle Chili Into Large Soup Bowls.
Spoon 2 T.
Yogurt in Center Of Each.
Top With Diced Avocado And Minced Cilantro.
Serve Hot.