Good and Garlicky Chicken Joes

Don’t be put off by the list of ingredients. Very little work is required; most of it is just dumped in together!

In a large stockpot, sauté onions in a small bit of olive oil. As they turn translucent and begin to caramelize, add minced garlic. Continue sautéing until both are lightly browned.

To onions add cumin, chilis, paprika, and cinnamon. Crumble oregano into the pot also. (I usually rub it briskly between my palms. This releases the oils in the herb and distributes smaller pieces throughout the dish.)

Stir until the onions are coated with the spices and the spices have begun to darken, about 30 seconds or so.

Add ground chicken and cook, stirring to distribute spices evenly throughout the meat. Ground meat can sometimes clump, so if necessary, I use a potato masher to break up any clumps and get the right consistency for Joes.

As ground meat is cooking, process tomatoes (along with liquid in can) until only small lumps remain. Processed tomatoes should be thick and saucy, but still grainy.

When ground meat has been cooked through, add tomatoes and remaining ingredients. Decrease heat and cover pot with a lid set slightly askew to allow excess steam to escape.

Cook for at least 45 minutes or up to 3 hours. Be sure to check fluid levels if cooking for longer and add water if necessary.

This is great at 45 minutes, but the longer it cooks, the better it tastes. And it stores very well in the freezer, too!