Chicken Chili

• 6 Tbsp. olive oil
• 1 very large yellow onion, chopped
• 5 cloves garlic, minced
• 2 sweet red peppers, seeded, cored and diced
• 4 jalapeno peppers, seeded and minced
• 3 Tbsp. chili powder
• 1 1/2 tsp. cumin seed
• 1 tsp. ground coriander
• pinch of ground cinnamon
• 6 whole chicken breasts (12 halves), skinned, boned and cut into 1-inch cubes
• 2 (16 oz.) cans tomatoes in puree, chopped
• 8 oz. pitted ripe California olives, sliced
• 1 c. beer
• 1/4 c. grated unsweetened chocolate
• salt to taste
• sour cream (garnish)
• grated Cheddar cheese (garnish)
• sliced scallions (garnish)
• diced avocados (garnish)

1. Heat half the olive oil in a Dutch oven over high heat.
2. Add the onion and garlic; saute for 5 minutes.
3. Add the red and jalapeno peppers and saute over medium heat for 10 minutes.
4. Stir in the chili powder, cumin, coriander and cinnamon; cook for 5 minutes more.
5. Remove from heat and set aside.
6. Brown the chicken in batches in the remaining 3 tablespoons oil in a large skillet just until cooked through.
7. 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.
8. Stir in the chocolate and season to taste with salt.
9. Serve immediately.
10. Pass the sour cream, Cheddar cheese, scallions and avocado in separate small bowls.
11. Makes 6 portions.

olive oil, yellow onion, garlic, sweet red peppers, peppers, chili powder, cumin, ground coriander, ground cinnamon, chicken breasts, tomatoes, california olives, beer, chocolate, salt, sour cream, cheddar cheese, scallions, avocados

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008708 (may not work)