Chicken Chili From Silver Palate Good Times Cookbook

• 6 tablespoons olive oil
• 1 very large yellow onion
• 5 cloves garlic, minced
• 2 sweet red peppers, seeded, cored and diced
• 4 jalapeno peppers, seeded and minced
• (Canned chipotle peppers and adobo sauce, to taste)
• 3 tablespoons chili powder
• 11/2 teaspoons cumin seeds
• 1 teaspoon ground coriander
• pinch ground cinnamon
• 3 whole chicken breast (6 halves), skinned, boned and cut into 1 inch cubes
• 2 cans (16 ounces each) tomatoes in puree, chopped
• 8 ounces pitted ripe california olives, sliced
• 1 cup beer
• 1/4 cup grated unsweetened chocolate
• salt, to taste
• garnish with sour cream, grated cheddar cheese, sliced scallions, diced avocados

1. Heat half of the olive oil in a dutch oven over high heat. Add the onion and garlic and saute for 5 minutes. Add the red and jalapeno pepper and saute over medium heat for 10 minutes. Stir in the chili powder, cumin, coriander and cinnamon and cook for 5 minutes more. Remove from heat and set aside. Brown the chicken in batches in the remaining olive oil in a large skillet until just cooked through. Add the chicken, tomatoes with puree, olives and beer (and chipotles) to the dutch oven and stir to combine. Simmer over medium heat for 15 minutes. Stir in the chocolate and season to taste with salt. Serve with garnishes.

olive oil, yellow onion, garlic, sweet red peppers, peppers, peppers, chili powder, cumin seeds, ground coriander, ground cinnamon, chicken, tomatoes, california olives, beer, ubc, salt, sour cream

Taken from www.epicurious.com/recipes/member/views/chicken-chili-from-silver-palate-good-times-cookbook-50065358 (may not work)