Chicken Chili

• 6 tablespoons olive oil
• 1very large onion, chopped
• 5 cloves garlic, minced
• 2 red peppers, diced
• 4 jalapenos, minced
• 3 tablespoons chili powder
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon ground coriander
• Pinch ground cinnamon
• 6 whole chicken breasts (12 halves), skinned, boned, and cut into 1- inch cubes
• 2 cans (16 ounces) tomtoes in puree, chopped
• 8 ounces pitted ripe olives, sliced
• 1 cup beer
• 1/4 cup grated unsweetened chocolate
• Salt, to taste
• Sour cream (garnish)
• Grated cheddar cheese (garnish)
• Sliced scallions (garnish)
• Diced avocados (garnish)

1. 1. Heat half the olive oil in a Dutch oven over high heat. Add the onion and garlic and saute for 5 minutes.
2. 2. Add the red and jalapeno peppers and saute over medium heat for 10 minutes.
3. 3. Stir in the chili powder, cumin, coriander, and cinnamon and cook for 5 minutes more. Remove from heat and set aside.
4. 4. Brown the chicken in batches in the remaining 3 tablespoons oil in a large skillet just until cooked through.
5. 5. Add the chicken, tomatoes with the puree, olives, and beer to the Dutch oven and stir to combine. Simmer over medium heat for 15 minutes.
6. 6. Stir in the chocolate and season to taste with salt. Serve immediately. Pass the sour cream, cheddar cheese, scallions, and avocado in small bowls.

olive oil, onion, garlic, red peppers, jalapeufos, chili powder, cumin seeds, ground coriander, ground cinnamon, chicken breasts, tomtoes, olives, beer, chocolate, salt, sour cream, cheddar cheese, scallions, avocados

Taken from www.epicurious.com/recipes/member/views/chicken-chili-50169113 (may not work)