This is an intriguing one-pot chili made the Mexican way _ with cinnamon. It's perfect for two or a crowd for Super Bowl Sunday. Some like it hot, some not, but everyone loves chili. This recipe is mildly hot. Serve hot pepper sauce on the side for those who want to adjust the heat. I find the use of cooked chicken pieces in place of ground beef produces a lighter dish that's nice for a change.
The chicken marinates for a few minutes in cinnamon with a little vinegar. I first noticed the use of cinnamon in Mexican cooking when I saw a friend add some to the meat she was preparing for her chili. Cinnamon is an East Indian spice that must have found its way to Mexico through Spain.
Helpful Hints:
_ Roasted turkey can be used instead of chicken.
_ Leftover chicken or turkey can be used.
_ When buying roast chicken breast at the Deli counter, ask for it to be cut in a 1 {-inch slice weighing about { pound. It will be easier to cut into cubes.
_ Frozen corn is used in the salad. Defrost it in a microwave oven on high 2 minutes or let defrost at room temperature while preparing the rest of the meal.
Countdown:
_ Prepare ingredients.
_ Make chili.
_ Make Salad.
Shopping List
To buy: 1 small bunch cilantro, 1 bag shredded, washed ready-to-eat iceberg lettuce, 1 carton reduce- fat sour cream, 1 package shredded reduced-fat Mexican-style cheese, { pound roasted chicken breast, 1 small can low-sodium red kidney beans, 1 small jar chili powder, 1 small jar ground cumin, 1 can low-sodium canned whole tomatoes, 1 package reduced-fat tortilla chips, 1 small package frozen chopped onion and 1 small package frozen corn kernels.
Staples: ground cinnamon, white vinegar, minced garlic, reduced-fat oil and vinegar dressing, salt and black peppercorns.
