Chicken Chili
Mildly spicy chili with a touch of unsweeten chocolatet to give it body.
Equipment
- Dutch Oven
- Crock Pot (optional)
Ingredients
Pre-heat Dutch oven over medium heat and brown
- 3 tablespoons oil heated
- 3 pounds chicken breasts and/or thighs skinned, boned and cut into 1" cubes
Set the chicken aside. In the same Dutch oven sauté for 5 minutes
- 3 tablespoons oil heated
- 5 cloves garlic peeled and crushed
- 1 large onion chopped coarsely
Add and sauté for additional 10 minutes
- 2 sweet red peppers diced
- 4 jalapeño peppers finely diced
Stir in and cook for 5 minutes
- 1 ½ teaspoons ground cumin
- 3 tablespoons chili powder
- 1 teaspoon ground coriander
- pinch ground cinnamon
Return the chicken into the Dutch oven (or transfer everything to a crock pot) and add
- 1 28-ounce cans of puréed tomatoes
- 2 15-ounce cans pinto or cannellini beans
- 1 bottle beer
Simmer for at least 30 minutes then add
- 1 ounces unsweetened chocolate
- salt to taste