Chicken Chili

• 1 pound ground chicken
• 1 1/2 cups chopped yellow onion
• 2 tablespoons minced (about 4 cloves) garlic
• 1 tablespoon canola oil
• 2 tablespoons ancho chile powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 2 cups chicken broth
• 1 (12-oz.) bottle of beer
• 1 (14.5-oz.) can tomatoes, undrained and chopped
• 1 (15.5-oz.) can white beans, drained and rinsed
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh rosemary, chopped
• Kosher salt and freshly ground black pepper to taste
• Garnish: shredded mild Cheddar cheese, lime wedges

1. Cook first 3 ingredients in hot oil in a large Dutch oven over medium-high heat, stirring often, 12 to 13 minutes or until meat crumbles and is no longer pink. Stir in chile powder and next 2 ingredients, and cook 1 minute. Add broth and next 2 ingredients, and bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 30 minutes. Stir in beans, and cook 5 minutes or until thoroughly heated.
2. Remove from heat, and stir in cilantro and rosemary. Season with salt and pepper to taste. Garnish, if desired.

chicken, yellow onion, garlic, canola oil, ancho chile powder, ground cumin, kosher salt, chicken broth, tomatoes, white beans, fresh cilantro, fresh rosemary, kosher salt, cheddar cheese

Taken from www.myrecipes.com/recipe/chicken-chili-0 (may not work)