Knowing my penchant for wordplay, Sherry calls this Alliterative Chili. The addition of Dancing Lion Chocolate Mayan Heat Drinking Chocolate adds earthiness and body. She adapted it from the Silver Palate Goodtimes Cookbook.
…the chocolate makes the dish! –Sherry
Chicken Chili with Chocolate
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves of garlic, minced
- 1 sweet red pepper, seeded, cored and diced
- 2-3 small hot peppers (your choice), seeded and minced
- 2 tablespoons chili powder
- 1 ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- pinch of ground cinnamon
- Chicken meat stripped from a whole, cooked chicken, chopped (not too small).
- 1 large can of tomatoes in puree, chopped
- 4 oz. sliced ripe olives
- 1 cup of beer
- ¼ cup of Dancing Lion Chocolate Mayan Heat Drinking Chocolate, chopped.
- Salt and pepper
- Sour cream, sliced scallions & diced avocado for garnish
- Heat the olive oil in a dutch oven. Add the onions and garlic and sauté until soft.
- Add the red pepper and hot peppers and sauté over medium heat for 5 minutes.
- Stir in the chili powder, cumin, coriander and cinnamon and cook for 5 more minutes.
- Add the chicken, tomatoes with the puree, olives and beer. Simmer for 15-30 minutes.
- Remove from heat, add the chopped Dancing Lion Chocolate Mayan Heat Drinking Chocolate and stir until smooth, and season to taste with salt. Serve immediately with garnishes.