Spicy Borracho Chili

• 16 ounces, fluid Chicken Stock
• 1 can (14 Oz. Size) Chili Ready Diced Tomatoes (Tomatoes With Onions)
• 1/4 whole Large Red Onion
• 2 cloves Garlic
• 4 whole Dried Chiles, Such As Guajillo
• 1/3 cups Unsalted, Dry-roasted Peanuts
• 2 Tablespoons Canola Oil
• 1 can (12 Oz. Size) Beer Of Your Choosing
• 2 cups Cooked And Shredded Chicken/Turkey
• 1 can (15 Oz. Size) Kidney Beans
• Optional Garnishes: Shredded Cheese, Jalapeno Slices, Sour Cream, Etc

1. 1. In a blender or very large food processor, blend together stock, tomatoes, onion, garlic, chiles and peanuts. Set aside.
2. 2. Preheat oil in a soup pot over medium-high heat. Add blended stock mix and bring to a boil. Pour in can of beer. After about 10 minutes, stir in the cooked turkey and beans. Reduce heat to medium-low. Once turkey is heated through, it can be served. However, the longer it simmers, the more the flavors develop.
3. Garnish with shredded cheese, fresh jalapeno slices, tortilla chips, and/or sour cream.

chicken, tomatoes, ubc, garlic, chiles, peanuts, canola oil, choosing, turkey, kidney beans, shredded cheese

Taken from tastykitchen.com/recipes/soups/spicy-borracho-chili/ (may not work)