Norwegian Cowboy Chili


You may think there is no such thing as a Norwegian cowboy…
You’d be wrong! Head ’em up and move ’em out, Sven! Ya, you betcha…

1 – 1½ pounds skinless boneless chicken meat, cubed
2 – 3 Tablespoons canola oil
kosher salt as desired
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
½-teaspoon dried oregano
½-teaspoon ground coriander
¼ – ½-teaspoon red chili powder
1 4-ounce can diced green chilies
1 cup chicken broth
1 16-ounce can great northern beans (or other white beans), drained
grated Monterey Jack cheese
chopped scallions

Place the chicken, oil and salt in a large skillet over medium heat. Brown the meat, stirring constantly. Remove the meat, keep warm and add onions to the skillet. Add a little more oil is necessary. When onions have started to soften and turn translucent add the garlic, cumin, oregano, coriander and chili powder, stirring constantly. Add the green chiles, stir into the onion/spice mixture, and add the chicken broth and beans. When the mixture comes to a boil, add back the chicken and reduce heat to simmer. Simmer for 10-12 minutes, stirring occasionally. Remove from heat and allow flavors to blend 5 minutes.
Garnish with cheese and scallions, serve with cornbread or fry bread, and what about lefsa?

Serves 3

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