Instructions: To make chili: In large saucepan, brown chicken and onions in oil over medium-high heat for 4 to 5 minutes. Deglaze pan by adding tequila and stirring well, scraping up any bits that stick to bottom of pan. Stir in broth, green chiles, garlic powder, cumin, cilantro, oregano and chipotle pepper. Simmer for 15 minutes. Stir in beans. Simmer for 5 minutes.

To serve: Serve chili topped with cheese and muffins on side.

Quantity-cooking note: If tripling this recipe, use only 3 cups of broth. In another bowl, stir together 2 tablespoons flour and 1/2 cup broth until smooth. Stir into chili after adding broth, green chiles and spices. After simmering chicken, allow mixture to cool to room temperature. Stir in beans. Divide mixture among 3 freezer bags and freeze. Since 1 box (8 1/2 ounce) corn muffin mix makes 6 large or 12 small muffins, when tripling this recipe, use only 2 boxes of corn muffin mix.

Reheating tip: Thaw chili and muffins overnight in refrigerator. Reheat chili, covered, over medium heat until heated thoroughly, stirring occasionally. Warm muffins in oven. Top chili with cheese and serve with muffins on side.

NOTES : Half beans, half chicken, this chili has a pleasantly spicy and smoky flavor. If desired, garnish with Tex-Mex toppings, such as tomatoes, sour cream, jalapeno slices, diced avocado, chopped cilantro or salsa.

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