Chicken & Bean Chili
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 large garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
3 cups shredded cooked chicken
1-2/3 cups whole milk
1 cup beer or reduced-sodium chicken broth
2 tablespoons chicken bouillon granules
1 tablespoon sugar
1 bay leaf
2 teaspoons ground cumin
1 teaspoon each onion powder, garlic powder and chili powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground celery seed
1/4 teaspoon pepper
1/8 teaspoon ground turmeric
In a Dutch oven, heat oil and butter over medium-high heat.
Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer.
Stir in remaining ingredients; bring to a boil, stirring occasionally.
Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf.
Yield: 10 servings (2-3/4 quarts).