The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves 6-8

A spicy dash of cinnamon
and a handful of grated chocolate make this dish reminiscent of Mexican
mole.

3 Tbs. olive oil,
divided

3 whole boneless,
skinless chicken breasts, cut into 1-inch cubes

1 large yellow onion,
chopped

5 cloves garlic, peeled
and minced

2 sweet red peppers,
diced

4 jalapeño
peppers, seeded and minced

3 Tbs. chili powder

1 1/2 tsp. cumin seeds

1 tsp. ground coriander

Pinch of ground cinnamon

2 15-oz. cans diced
tomatoes

8 oz. pitted ripe
olives, sliced

1 cup beer

1/4 cup grated unsweetened
chocolate

Salt, to taste

Toppings: Chopped
scallions, sour cream or plain yogurt, shredded cheese, diced avocado

In a large skillet,
heat 2 tablespoons olive oil. Brown the chicken cubes in batches. Set
aside.

Heat remaining 1 tablespoon
olive oil in a large pot over medium heat. Add the onion and garlic and
sauté for 5 minutes. Add the red and jalapeño peppers and
cook for 10 minutes. Stir in the chili powder, cumin, coriander, and cinnamon.
Cook for 5 minutes more. Add the chicken, tomatoes with their juice, olives,
and beer. Stir to combine well. Simmer over medium heat for 15 minutes.
Stir in the chocolate and season to taste with salt.

Pass around bowls
of chopped scallions, sour cream or yogurt, shredded cheddar or Monterey
Jack cheese, and diced avocados for diners to spoon on top of their chili.