Ancho Chicken And Black Bean Chili

• 4 lbs. grilled and 1/2" diced chicken breasts. I use skin on, 11 oz. boneless breasts and season the breasts w/ chili powder, fresh garlic, S&P in olive oil, then grill skin side down. Remove skin before dicing.
• 3 large onions, 1/4" diced.
• 3 ea. red, yellow and green bells 1/4" diced.
• 4 garlic cloves minced.
• 1 1/2 lbs. black beans, cooked in salt water until tender, rinse and set aside.
• four ears grilled corn, cut off and set aside (should equal to 3 cups).
• 2 gal chicken stock.
• 2 1/2 to 3 cups of ancho chili paste (if you cannot buy it make it from dried).
• 1 tbsp. ground cumin.
• 1 qt heavy cream.
• 1 cup cajun style roux (pre-cooked.
• 1 tsp. course grnd (1/8 grain)blk pepper.
• 2 bu. chopped cilantro.

1. Carmelize onions and garlic in olive oil.
2. Add peppers and stock, and bring to a simmer. Add the ancho paste, cumin and black pepper.
3. When peppers are tender add cream and tighten with the roux.
4. When chili has reached a creamy slightly thick consistancy, add beans, corn and chicken.
5. Adjust seasoning, salt content, remove from heat and stir in the cilantro.
6. I serve it with a pinch of cilantro on top and a dollop of sour cream.

chicken breasts, onions, red, garlic, black beans, four ears, chicken, chili paste, ground cumin, heavy cream, cajun style roux, course grnd, cilantro

Taken from www.epicurious.com/recipes/member/views/ancho-chicken-and-black-bean-chili-50013181 (may not work)