Tequila Chicken Chili

Ingredients

• 3 tablespoons vegetable oil
• 4 medium garlic cloves, finely chopped
• 2 medium onions, finely chopped
• 1 tablespoon medium-hot pure chile powder
• 1 tablespoon whole cumin seed
• 1 teaspoon dried red chili pepper flakes
• 1 teaspoon ground coriander
• 1 1/2 lbs ground chicken

• 1 (28 ounce) can crushed tomatoes
• 1/2 cup tequila
• 1/4 cup lime juice
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup finely shredded basil leaves
• 2 tablespoons tomato paste
• 1 tablespoon dried oregano leaves
• 2 teaspoons dried leaf basil
• 2 teaspoons dried savory
• 2 teaspoons salt
• 1 teaspoon white pepper
• 2 bay leaves
• 1 tablespoon sugar
• 2 tablespoons masa harina
• steamed rice, to serve
• fresh fresh cilantro stem, for garnish
• fresh lime wedge, for garnish

Directions

1. 1

   In a large saucepan, heat oil over medium heat. Add garlic, onions, chile powder, cumin seeds, chile flakes, and coriander and saute 2 to 3 minutes.

2. 2

   Add chicken, increase heat to high, and saute until no longer pink, 7 to 10 minutes, stirring to break meat into rough chunks.

3. 3

   Stir in remaining ingredients except masa, rice, and garnishes.

4. 4

   Bring to a boil, reduce heat slightly and simmer, stirring occasionally, until mixture is fairly thick, but still slightly liquid, about 1 1/4 hours.

5. 5

   Sprinkle in masa, stir and simmer until thick, about 15 minutes more.

6. 6

   Serve over steamed rice and garnish with cilantro sprigs and lime wedges.