ADAM'S FAMOUS CHICKEN CHILI

Yes, this won the 2005 Trader Joe’s chili cookoff. We think it was the chocolate that set it apart. This makes a huge recipe, as it’s great for leftovers and freezes well.

ingredients

1/4 C olive oil
2 large onions, coarsely chopped
8 cloves garlic, minced
7 jalapeno chiles, stemmed and minced
3 lbs boneless, skinless chicken thights, diced
2 t salt
4 oz. canned chipotle chiles in adobo, chopped
6 oz. California chile powder
2 oz. New Mexico chile powder
2 T ground cumin, roasted
2 T ground Mexican oregano, roasted
1 lb Roma tomatoes
4 C chicken stock
1 bottle flavorful beer
1/3 C red wine vinegar
8 C canned black beans
1/2 T shaved Mexican chocolate (can substitute dark chocolate)
1 C sour cream
minced green onions
minced fresh cilantro

directions

1
Warm olive oil in large skillet, Add onions, garlic, and jalapenos; lower heat slightly and sauté for about 20 minutes, stirring occasionally, until very tender.
2
Meanwhile, add the meat and salt to a heavy ovenproof casserole or Dutch oven and brown over medium heat, stirring often, until the meat has lost all pink color, about 20 minutes.
3
Add the sautéed onion mixture to the casserole. Stir in the chipotle, chile powder, cumin, and oregano. Cook, stirring often, for 5 minutes.
4
Stir in tomatoes, stock, vinegar, and beer, and bring to a boil. Lower the heat and simmer, uncovered, for 1 1/2 hours, stirring occasionally.
5
Taste, correct the seasoning, and continue to simmer, stirring often, for another 30 minutes, or unti the meat is tender and the chile is reduced to your liking. Stir in the black beans and shaved chocolate and simmer for another 5 minutes. Garnish with sour cream, cilantro, and green onions.