Chicken Chili
Michael Lambert
ingredients
- 6 Tbs olive oil
- 1 large yellow onion, chopped
- 5 cloves garlic, peeled and minced
- 2 red bell peppers, seeded and diced
- 4 jalapeno peppers, seeded and minced
- 3 Tbs chili powder
- 1 1/2 tsp cumin
- 1 tsp ground coriander
- dash ground cinnamon
- 6 whole chicken breasts (12 Halves), skinned, boned and cut into one-inch cubes
- 2 cans tomatoes in puree, chopped
- 1 cup beer
- 1/4 cup grated unsweetened chocolate
- Salt
- Optional toppings
- Sour cream
- Grated cheddar cheese
- Sliced scallions
- Diced avocado
directions
- 1
In a Dutch oven, heat 3 tablespoons olive oil over high heat. Add onion and garlic and sauté 5 minutes. Add red and jalapeno peppers and sauté over medium heat 10 minutes. Stir in chili powder, cumin, coriander and cinnamon and cook 5 minutes more. Remove from heat and set aside.
- 2
In large skillet, heat remaining olive oil. Add chicken in batches and cook just until browned and cooked through.
- 3
Transfer chicken to Dutch oven and add tomatoes with puree and beer. Stir to combine. Simmer over medium heat 15 minutes. Stir in chocolate and season to taste with salt. Serve immediately.
Source: Michael
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