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Dont be put off by the list of ingredients.
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Very little work is required; most of it is just dumped in together!
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In a large stockpot, saute onions in a small bit of olive oil.
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As they turn translucent and begin to caramelize, add minced garlic.
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Continue sauteing until both are lightly browned.
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To onions add cumin, chilis, paprika, and cinnamon.
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Crumble oregano into the pot also.
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(I usually rub it briskly between my palms.
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This releases the oils in the herb and distributes smaller pieces throughout the dish.)
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Stir until the onions are coated with the spices and the spices have begun to darken, about 30 seconds or so.
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Add ground chicken and cook, stirring to distribute spices evenly throughout the meat.
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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.
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As ground meat is cooking, process tomatoes (along with liquid in can) until only small lumps remain.
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Processed tomatoes should be thick and saucy, but still grainy.
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When ground meat has been cooked through, add tomatoes and remaining ingredients.
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Decrease heat and cover pot with a lid set slightly askew to allow excess steam to escape.
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Cook for at least 45 minutes or up to 3 hours.
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Be sure to check fluid levels if cooking for longer and add water if necessary.
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This is great at 45 minutes, but the longer it cooks, the better it tastes.
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And it stores very well in the freezer, too!
