Fiery Chicken Chili (ward winning)

2 tbsp extra-virgin olive oil

2 onions, chopped

4 cloves garlic, thinly sliced

4 tsp dried oregano

2 1/2 tsp ground cumin

1 1/2 tsp salt

1 tsp paprika

1 large chipotle chile in adobo sauce, finely chopped, sauce reserved

3 lbs skinless, boneless chicken thighs, thinly sliced

2-28 oz cans diced tomatoes with their juice

3-15.5 oz cans pinto beans, rinsed

Chopped avacados, cilantro leaves, grated cheese, chopped scallions, and sour cream for garnish

In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions, garlic, oregano, cumin, salt, and paprika and cook, stirring occasionally, until the onion is softened and the spices are fragrant, about 7 minutes. Stir in the chipotle and 1 tbsp adobo sauce. Add the chicken and cook, stirring, until the meat begins to turn opaque, about 2 minutes. Stir in the tomatoes and beans and bring to a boil. Lower the heat, cover and simmer for 10 minutes. Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25-30 minutes. Add more adobo sauce to taste. Serve chili with any toppings desired.