6 boneless skinless chicken breast halves — cut
into 1″ pieces 2 medium red peppers — chopped
1 1/2 medium onions — chopped
4 garlic cloves — minced
3 tablespoons olive oil
1/4 cup chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 can black beans rinsed and drained — (15 to 19 oz.)
1 28 oz. can italian plum tomatoes — cut up
1 cup beer
2 1/4 pounds medium-sharp cold pack cheese
Saute chicken, red peppers, onions, and garlic in oil in a Dutch oven about 5 m inutes or until chicken is almost cooked. Add chili powder, cumin, and coriand er; cook 3 minutes. Stir in beans, tomatoes (with their liquid), and beer. Br ing to a boil. Reduce heat. Simmer 15 minutes, uncovered, stirring frequently. Reduce heat to low. Stir in cheese; continue cooking until cheese is melted a nd chili is thoroughly heated.
Busted by Christopher E. Eaves <cea260@airmail.net>