Chili Cook-Off Chicken Chili

2 ratings

Makes 6 portions (as per book, but i think there are more)

from the Silver Palate Good Times Cookbook

ingredients

6 tablespoons olive oil
1 very large yellow onion
5 cloves garlic, minced
2 sweet red peppers, seeded, cored and diced
4 jalapeno peppers, seeded and minced
3 tablespoons chili powder
1 1/2 teaspoons cumin seeds
1 teaspoon ground coriander
pinch ground cinnamon
6 whole chicken breast (12 halves), skinned, boned and cut into 1 inch cubes
2 cans (16 ounces each) tomatoes in puree, chopped
8 ounces pitted ripe california olives, sliced
1 cup beer
1/4 cup grated unsweetened chocolate
salt, to taste
garnish with sour cream, grated cheddar cheese, sliced scallions, diced avocados

directions

Heat half of the olive oil in a dutch oven over high heat. Add the onion and garlic and saute for 5 minutes. Add the red and jalapeno pepper and saute over medium heat for 10 minutes. Stir in the chili powder, cumin, coriander and cinnamon and cook for 5 minutes more. Remove from heat and set aside. Brown the chicken in batches in the remaining olive oil in a large skillet until just cooked through. Add the chicken, tomatoes with puree, olives and beer to the dutch oven and stir to combine. Simmer over medium heat for 15 minutes. Stir in the chocolate and season to taste with salt. Serve with garnishes.