Quick-Fix Chicken Chili Mole

• 1 tablespoon vegetable oil
• 5 teaspoons Pre-Chopped Garlic, recipe follows
• 1 large onion, chopped
• 2 red bell peppers, seeded and diced
• 3 canned jalapeno peppers, diced
• 1 packet chili seasoning
• 1/4 teaspoon ground cinnamon
• 1 (28-ounce) can diced tomatoes
• 1 (5-ounce) can pinto beans, drained
• 2 cups shredded rotisserie chicken
• 1 bottle beer
• 2 ounces unsweetened chocolate, shaved
• 2 scallions, chopped, for garnish
• Cheddar, for garnish
• 1 head garlic, peeled
• Olive oil, to cover

1. In a large Dutch oven, heat the olive oil over medium heat.
2. Add the garlic and onion and saute for 5 minutes.
3. Add red bell peppers and jalapenos and saute for 5 more minutes, until soft.
4. Stir in chili seasoning packet and cinnamon and cook until spices are fragrant.
5. Add tomatoes, pinto beans, shredded chicken, and beer.
6. Bring to a boil, reduce heat to low and simmer 10 minutes.
7. Stir in chocolate just before serving.
8. Garnish with grated Cheddar and chopped scallions, if desired.
9. Place the garlic cloves in the bowl of a food processor.
10. Pulse until the garlic is finely minced.
11. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic.
12. Seal well and store in the refrigerator for up to 1 week.

vegetable oil, garlic, onion, red bell peppers, jalapeno peppers, ground cinnamon, tomatoes, pinto beans, rotisserie chicken, chocolate, scallions, cheddar, garlic, olive oil

Taken from www.foodnetwork.com/recipes/robin-miller/quick-fix-chicken-chili-mole-recipe.html (may not work)