Rampaging Chicken Chili - Ramp and Chicken Chili

• 1 lb (.5 kg). ramps (leaves and all) cut into bite size pieces
• 3 tbsp (45 ml). Crisco hot & spicy cooking oil
• 2 lbs (.9 kg). chicken breast, cut into bite size pieces
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tsp (5 ml). Mexican oregano
• 2 tsp (10 ml). ground cumin
• 1 tsp (5 ml). cayenne
• 2 tbsp (30 ml). Mexican chili powder
• 2 4 oz (112 grm). cans chopped green chilies
• 2 16 oz (448 grm). cans kidney beans (liquid included)
• 1 16 oz (448 grm). can refried beans
• 1 16 oz (448 grm). can stewed tomatoes
• 1 6 oz (168 grm). can tomato paste
• 2 15-1/2 oz (434 grm). cans beef consomme
• diced ramps
• grated cheese
• sour cream

1. Cook chicken, ramps and garlic in oil till chicken is slightly browned.
2. Add spices, chilies and stir together.
3. Add remaining ingredients and cook covered for 1 hour.
4. Top finished chili with diced ramps and grated cheese.
5. Hint: I might add a Whole Lotta Sour Cream to cut into the heat and.. ah, RAMPS!

ramps, cooking oil, garlic, bay leaves, oregano, ground cumin, cayenne, chili powder, green chilies, kidney beans, beans, tomatoes, tomato paste, beef consomme, ramps, grated cheese, sour cream

Taken from online-cookbook.com/goto/cook/rpage/000CF7 (may not work)