In a large pot, over medium high heat,sautee chopped onions in the oil, once translucent add the garlic and stir until the garlic becomes fregrant.
2
Brown ground chicken until no longer pink, drain off all fat.
3
Return onions, browned chicken to pot, add tomatoes, and spices. bring to boil, reduce heat, simmer for one hour
4
combine 2 tlbs cornstarch with 1/4 cup water, once smooth slowly pour into the pot of chili while stiring. Continue to stir and for one minute. Stir in beans, add hot sauce to taste. Cover and continue cooking for 10 - 15 minutes
