Spicy Chicken Chili

Did I say spicy?!  When I use an alternative to red meat, I definitely dial up the spice.  I balance it with a fair bit of sweetness.  In this case, a good amount of molasses and a little bit of brown sugar.

Recipe
Spicy Chicken Chili:

1. Heat 2 tbsp olive oil and heat over medium high heat.
2. Add 48 oz of ground  chicken and cook until meat is browned
3. Now add the spices – 4 tbsp chili powder, 2 tbsp garlic powder, 1 tbsp dried onions, 1 tbsp paprika, 1 tbsp red pepper chili flakes, 1/2 tbsp black pepper and 1/2 tbsp salt and mix thoroughly and simmer for 10 minutes
4. Add 1 bottle of beer and 1/4 cup chicken stock, bring to a boil, then turn down to simmer for 20 minutes
5. Add 1/2 diced yellow onion, 4 cloves of chopped garlic, 1 – 14.5 oz cans of garlic and green chili tomatoes, 1 – 14.5 oz can of diced tomatoes, 2 tsp Worcestershire, 3 tbsp molasses, 1&1/2 tbsp chili powder, 3/4 of a red pepper, 1/2 green pepper, 5 stalks of celery diced, 8 baby carrots diced  and cook on simmer for an 30 minutes
6. Add 1 tbsp molasses and 2 tbsp brown sugar mix thoroughly and continue to simmer
7.  Make a roux by taking 1/4 cup of corn masa and 3/4 cup of water and mix into a paste and then add to the chili and simmer for another 15 minutes.  I served this with my corn bread from the day before.