Dark Chicken Chili

50 minutes Prep: 20 minutes Cook: 30 minutes

420 calories per serving view nutrition facts

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1	tablespoon	peanut oil
2	each	ancho chilies
1	each	chipotle peppers	or another smoked chili pepper
1	cup	beef broth	defatted
2	each	onions	finely chopped
2	pounds	chicken	skinless and boneless, in large chunks
40	milliliters	garlic	minced
2	teaspoons	cumin seeds	ground
1	teaspoon	oregano	dried
1	teaspoon	thyme	dried
1/2	teaspoon	cinnamon, ground
1	cup	beer, dark
1	tablespoon	tomato paste
1	x	salt	to taste
1	x	black pepper	freshly ground, to taste

In a heavy skillet, heat the oil until barely hot.

Roast the pepper in the hot oil for 1 minute or less, just until they brown lightly.

Remove the peppers from the oil and cool.

Let oil remain in skillet.

Stem and seed the cooked peppers, break into small pieces and grind in blender or spice grinder.

Bring the broth to a boil and add the ground chilies.

Remove from the heat and allow to steep while you proceed with the recipe.

Add the onion to the oil remaining in the skillet.

Cook until lightly browned.

Add the chicken and stir until the meat loses its raw look.

Add the garlic, cumin, oregano, thyme and cinnamo, and stir for another 10 seconds.

Add the broth chili mixture, beer and tomato paste.

Bring to a boil and simmer 15 minutes.

Season to taste with salt and pepper.

Adjust seasoning and serve immediately over warm rice and/or beans.

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Serving Size 234g

Amount per Serving

Calories 420 49% of calories from fat