Seattle Coffee Chili
- 12 large dried pasilla peppers
- 1 1/4 cups very strong black coffee (brewed from a dark roast)
- 1 (13 3/4 ounce) can chicken broth
- 1/2 cup chopped onion
- 1 -2 garlic clove, smashed
- 2 tablespoons vegetable oil
- 2 lbs boneless skinless chicken, cut into 1/2 inch cubes
- 1 tablespoon chili powder
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon masa harina, dissolved in 1/4 cup warm water
- Add chilies in a large bowl and cover with boiling water; let stand 30 minutes, until soft; stem and seed chilies.
- In a food processor or blender, puree the chilies with the coffee and chicken broth until smooth; set aside.
- In a large pot, saute the onion and garlic in the oil until soft; add in the chicken and stir/cook until browned.
- Add in the chile puree; stir in the chili powder, sugar, and salt; bring to a boil, decrease heat, and simmer, partially covered for 1 hour.
- Remove from heat and stir in the masa harina mixture; return to heat and cook for 7 more minutes.
peppers, black coffee, chicken broth, onion, garlic, vegetable oil, chicken, chili powder, sugar, salt, masa harina
Taken from www.food.com/recipe/seattle-coffee-chili-372155 (may not work)