from Julie
Lots of olive oil
3 to 4 chicken breasts – cubed
2 or 3 large yellow onions – diced
4 or 5 garlic cloves – minced
2 red peppers – diced
4 jalapenos – diced
3 or 4 Tbsp. Chili powder
1 1/2 tsp. Ground Cumin
Pinch of salt
1 cup of beer
1 large can of diced tomatoes – drained
1 cup (or 2) chopped olives — black or green
Pinch of Cinnamon
1/4 cup unsweetened chocolate – finely grated
In a big pan ( I use a cast iron skillet for the whole thing) sauté the cubed chicken in olive oil. I like to season it with chili powder and a bit of salt while it’s cooking. Cook it until it’s almost done; then set it aside.
Sauté the onions and garlic in olive oil until the onions are translucent (depending on what you like; it’s also great if you cook them until they caramelize). I usually put in the red pepper and jalapenos in the pan when the onions are about half way done. Once the peppers and onions start to get soft put in the chili powder and cumin. Then cook the vegetables until they are soft or caramelized if you like them more done.
Put in the cooked chicken, olives, tomatoes and beer and a pinch of salt if you like. Put in a pinch of cinnamon. Let the chili simmer uncovered for 15 or 20 minutes, or longer if you want it to thicken up. While it’s simmering, finely grate a 1/4 cup of unsweetened chocolate. Pour this in the chili, and stir it in near the end. The original recipe says to stir in the chocolate right before you take it off the stove, but I usually add it in the last 10 or 15 minutes.
I serve this chili with grated white cheddar and sour cream.