Ryan'S Quick Good-As-Gold Chili

• 1/2 c. chopped onion
• 2 garlic cloves, minced
• 1/2 c. vegetable oil
• 1 1/2 lb. skinned and boned chicken breasts
• 1 (15 oz.) can tomato sauce
• 3/4 c. beer
• 1/2 c. chicken broth
• 2 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. dried oregano, crushed
• 1 tsp. soy sauce
• 1 tsp. Worcestershire sauce
• 3/4 tsp. salt
• 1/2 tsp. paprika
• 1/2 tsp. ground red pepper
• 1/4 tsp. turmeric
• 1/8 tsp. rubbed sage
• 1/8 tsp. dried thyme, crushed
• 1/8 tsp. dry mustard

1. Heat oil in large skillet until hot.
2. Add chicken, a few pieces at a time.
3. Cook until golden brown, about 5 minutes on each side.
4. Remove and drain on paper towels.
5. Cool slightly; cut into 1/4-inch cubes and set aside.
6. Pour off all but 2 tablespoons oil from skillet; heat oil until hot.
7. Add onion and garlic; cook and stir about 5 minutes or until golden.
8. Add remaining ingredients and chicken.
9. Mix well.
10. Bring to boil; reduce heat and simmer about 20 minutes, stirring occasionally, until sauce thickens slightly.
11. Garnish as desired.
12. Enjoy!

onion, garlic, vegetable oil, chicken breasts, tomato sauce, beer, chicken broth, chili powder, ground cumin, oregano, soy sauce, worcestershire sauce, salt, paprika, ground red pepper, turmeric, sage, thyme, dry mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028674 (may not work)