Tomatillo-based Chili 

1 lb ground chicken 
3 lbs tomatillos, skinned and coarsely chopped 
1 large can of crushed tomatoes 
2 cans chicken broth 
1 large onion, diced 
2-3 cans canellini or great northern beans 
2 medium-sized bay leaves 
several cloves of garlic 
2 tbs oregano 
2+ tbs cumin 
1 tsp red pepper flakes 
beer 


brown chicken lightly in a little oil, add onion and cook until onion 
softens, add crushed tomatoes, chicken broth, spices, and bay leaves, 
and simmer for a bit.  Add tomatillos (and beer if necessary to supply 
enough liquid to cover them).  Simmer for at least an hour...tomatillos 
will break up somewhat and consistency of sauce will thicken.  Add 
beans and heat them through.  Taste and adjust spices.  Set in 
refrigerator overnight.  Drink rest of beer. 


Variations...omit beans and serve mixture over rice.  Use cubed chicken 
breast instead of ground chicken.  Omit chicken and chicken stock 
altogether for vegetarian version.  Serve over macaroni (yum).  Add a 
little bit of lime juice and tequila about 15-20 minutes before serving. 


This is one of my favorites.  Note that tomatillos are a bit sour until 
they've cooked, so don't be concerned if you taste the chili early. 
This is a very filling recipe, too.