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. |