Ingredients
- 2 pounds ground chicken, coarsely ground preferred
- 3 tablespoons chili powder, plus 2 teaspoons
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can white-colored beans, drained and rinsed
- 2 (28-ounce) cans diced fire roasted tomato plants
- 1 medium yams (about 10 ounces), peeled and shredded
- 1 (15-ounce) can low-sodium chicken broth
- 1/4 cup instant tapioca (suggested: Minute tapioca)
- one to two chipotle chiles in adobo sauce with seeds, chopped
- two tablespoons soy sauce
- 1 tablespoon kosher salt
- 1 tablespoon onion powder
- 2 teaspoons granulated garlic clove
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Pinch ground cloves
- 1/two to threeOr4 cup lager-style beer, optional
- Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos
Directions
Place the chicken within the slow oven. Add 3 tablespoons the chili powder and all sorts of all of those other ingredients, except the beer. Stir everything together, cover, and prepare on LOW for six to eight hrs.
Right before serving, stir within the remaining 2 teaspoons of chili powder, the beer, if using, and season with increased pepper and salt, to taste, if preferred. Divide the chili among warm bowls. Serve using the topping of your liking.
Know-How: Stirring in chili powder before serving brightens the taste from the chili.
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