TEQUILA CHICKEN CHILI

TEQUILA CHICKEN CHILI

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Marinade

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1/2 cup tequila

1/4 cup lime juice

1 tsp. salt

1 tsp. cumin

1 tsp. cayenne

1/2 tsp. smoked paprika

2 TBS. olive oil

4 boneless skinless chicken breast

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Chili

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2 onions, chopped

2 TBS. garlic, minced

2 TBS. flour

1/4 tsp. ground cloves

1/2 or 1 tsp. cayenne (hot or not)

1 TBS. oregano

1-32 oz. can whole roasted mild Ortega chili's, chopped

4-16 oz. cans white kidney beans

8 cups chicken stock

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For marinade, mix all ingredients in a large zip lock bag.

Add chicken. Marinade for 1-4 hours.

Remove chicken and discard marinade.

Grill chicken until just cooked through. Cut into 1/2" pieces.

Add all remaining ingredients along with chicken
to a large stock pot and cook for 1 to 1 1/2 hours.

Using a potato masher lightly crush a few of the beans to thicken chili.

Taste to see if it need a little more salt.

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Top with  some crumbled tortilla chips, jack cheese

 and avocado slices.

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