Chicken Chili

The Silver Palate Good Times Cook Book, 1984

1 hour — 6 Servings Print RecipeEmail Recipe

Ingredients

6	tablespoon	olive oil
1	large	yellow onion (chopped)
5	clove	garlic (minced)
2		sweet red peppers (seeded, cored and diced)
4		jalapeño peppers (seeded and minced)
3	tablespoon	chili powder
1 1⁄2	teaspoon	cumin seeds
1	teaspoon	ground coriander
1	pinch	ground cinnamon
6		chicken breasts (boneless and skinless – cut into 1 inch cubes)
2		16 ounce cans tomatoes in purée (chopped)
8	ounce	olives (sliced)
1	cup	beer
1⁄4	cup	unsweetened chocolate (grated)
		salt (to taste)
		sour cream (garnish)
		grated cheddar cheese (garnish)
		sliced scallions (garnish)
		diced avocados (garnish)

Heat half the olive oil in a Dutch oven over high heat. Add the onion and garlic and sauté for 5 minutes.

Add the red and jalapeño peppers and sauté 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 3 tablespoons oil in a large skillet just until cooked through.

Add the chicken, tomatoes with the purée, olives, and beer 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 immediately. Add garnishes to taste, or served in separate small bowls.