Dark Chicken Chili
1 tbsp peanut oil
2 ancho peppers
1 chipotle pepper or another
1 smoked chili pepper
1 cup beef broth -- defatted
2 onions -- finely chopped
2 lb chicken meat -- skinless and boneless -- in large chunks
40 ml garlic -- minced
2 tsp cumin seed ground
1 tsp oregano -- dried
1 tsp thyme -- dried
1/2 tsp cinnamon -- ground
1 cup dark beer
1 tbsp tomato paste
1 salt to taste
1 fresh ground pepper 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 cinnamon, and stir for another 10
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.
Makes 6 servings....