CHICKEN CHILI  (Do Ahead And Freeze)


5 Tbsp. oil
3 large onions, chopped
3 canned jalapeno peppers finely chopped
9 cloves garlic, minced
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. cinnamon
4 cups chicken broth
2 cans beer
2 cans (16-oz.) tomatoes, cut up with liquid.
3 cans (15-oz.) pinto or kidney beans, drained
8 cups cubed cooked chicken (canned is fine)
1-oz. unsweetened chocolate, grated
2 Tbsp. lime juice
2 tsp. salt
3 medium yellow or red bell peppers, cut in /2-inch squares

Garnish:
Sour cream, salsa, grated cheese, chopped onion, black olives, or whatever else you like

Heat 3 Tbsp.; oil in Dutch oven or large pot. Add green onions and sauté’ until softened, about 5 minutes. Add jalapeno peppers, sauté 1 minute. Add garlic, chili powder, cumin, tomatoes; heat to simmer. Reduce heat to LOW and cook partially covered, stirring occasionally 1 hour. Add beans and cook uncovered, 30 minutes, Add chicken, chocolate, lime juice, and salt to Dutch oven, stirring until chocolate is melted. Taste for seasoning. Meanwhile, heat remaining 2 Tbsp. oil in medium skillet over medium heat. Add bell peppers; sauté’ only until crisp-tender, about 3 to 5 minutes. Serve hot chili with sautéed bell peppers, and any garnish you like.

The great thing about this is that you can make it ahead when you have the time. If you’re not serving it right away, let cool to room temperature, cover tightly, and freeze up to 2 months. To serve, thaw covered in the refrigerator, then heat in the Dutch oven. This improves with age.

Have oven warm tortillas and plenty of cold beer with this.