Chicken Chili

Mallory Archer Samson

This chili has the feel of a mole. The secret is the dash of cinnamon and a handful of grated dark chocolate.

ingredients

6 T olive oil
1 large yellow onion, chopped
5 cloves garlic, minced
2 sweet red peppers, seeded, cored and diced
4 jalapeno peppers, seeded, cored and diced
3 T chili powder
1 2/2 t cumin seeds
1 t ground coriander
pinch ground cinnamon
2 pounds ground chicken (or 6 whole chicken breasts cut into one inch cubes and cooked)
2 cans (16 ounces) tomatoes in puree
1 cup beer
1/4 cup grated dark chocolate
salt
sour cream, grated cheese, avocados to garnish

directions

1
Heat olive oil in large dutch oven (cast iron is best). Add onion and garlic and saute for 5 minutes.
2
Add the red peppers and jalapenos and saute for about 10 minutes more.
3
Stir in chili powder, cumin, coriander and cinnamon and cook for about 5 minutes more. Remove from heat.
4
In another pan, brown ground chicken and then add to chili mixture. Now add tomatoes and beer. Stir to combine. Simmer for about 15 minutes.
5
Stir in the chocolate and season to taste with salt.

notes

Rich Tucker and Dad guarding some secret ingredients. My former voice teacher always swore by dropping an orange into the chili as it simmered. It does a a nice flavor. You could just use orange peel.

Source: Mallory