Chicken Chili - cooking recipe

Ingredients

3 Tbsp. olive oil
2 medium onions, chopped
2 garlic cloves, finely chopped
2 1/2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried crushed oregano
1/4 tsp. cayenne pepper
15 oz. chicken broth
28 oz. can Italian tomatoes, chopped with juice
1 1/2 c. beer
1 tsp. sugar
1 tsp. salt
1 bay leaf
1 Tbsp. yellow cornmeal
2 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1 lb. zucchini, cut in 1-inch cubes
16 oz. can black beans, rinsed and drained
11 oz. can whole kernel corn

Preparation

In stockpot with cover, cook onions in olive oil over medium heat until pale golden (about 10 minutes).
Add garlic, chili powder, cumin, oregano and cayenne pepper.
Cook, stirring, 2 minutes.
Do not let burn.
Stir in chicken broth, tomatoes, beer, sugar, salt and bay leaf.
Bring to boil; simmer, partially covered, 40 minutes.
Remove bay leaf.
(Can be made up to 2 days ahead, then refrigerate.
Bring gently to simmer before continuing.)
Slowly dust cornmeal into liquid without forming lumps, then add with chicken and zucchini; simmer for 30 minutes. Add beans and corn; simmer 5 minutes more.
Serve with mini muffins.