Chicken Chili

5 boneless chicken breasts, skinned and trimmed of all fat
2 large onions, chopped
4 cloves garlic, minced
1/3 cup all purpose flour
½ teaspoon oregano
½ teaspoon cayenne pepper
1/3 cup chili powder
4 teaspoons ground cumin
2 teaspoon salt
Freshly ground black pepper to taste
4 (10-ounce) cans Rotel diced tomatoes with green chilies
2 (8-ounce) cans tomato sauce
2 (16-ounce) cans black beans, drained and rinsed well
Chopped onions
Crushed tortilla chips
Shredded cheddar cheese

Grind chicken using medium or smallest holes. Cook and crumble ground chicken in a large Dutch oven over medium heat until cooked. Add onions and garlic; sauté until tender, about 5 minutes. Add flour, oregano, cayenne pepper, chili powder, cumin, salt and ground black pepper. Stir to mix well. Add Rotel tomatoes with green chilies, and tomato sauce; mix well. Cover and simmer over low heat for 1 hour. Add black beans; cover and simmer an additional 30 minutes.

Serve Chili in bowls topped with chopped onions, crushed tortilla chips and shredded cheddar cheese. Yield: 8 servings.

Note: This freezes well.

Variation: Serve warm chili on a bed of shredded lettuce and chopped tomatoes to make a taco salad. Garnish with chopped onions, crushed tortilla chips and shredded cheddar cheese.