Quick Red Chicken Chili (with Chocolate!)

Total Time: 1 hr 40 mins Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 12
• 2 rotisserie-cooked chicken (medium store bought rotisserie)
• 2 quarts chicken broth
• 6 tablespoons vegetable oil (or canola)
• 2 large brown onions, diced
• 2/3 cup chili powder (yes, it reallysays that! however start with 1/4 cup)
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons dried oregano
• 2 (28 ounce) cans crushed tomatoes (with juice)
• 2 (16 ounce) cans pinto beans, rinsed and drained
• 6 -8 garlic cloves, minced
• 1 1/2 ounces bittersweet chocolate, roughly chopped
• 3 tablespoons cornmeal

Recipe

• 1 prepare the chickens by pulling all the meat from the bones and tearing into bite sized pieces. reserve the bones and skin.
• 2 combine the chicken bones and skin, chicken broth and 4 cups of water in a large pot and bring to a boil over a medium-high heat. reduce heat to low, partially cover and simmer until the bones release their flavour - about 30 minutes. strain the broth into a large bowl, now discard the bones and skin.
• 3 heat oil in a large roasting pan set over 2 burners on medium-high heat. add onions and saute until soft - about 5 minutes. add chili powder, cumin and oregano, reduce heat to a medium-low & cook, stirring until spices are fragrant; 1-2 minutes.
• 4 stir in chicken, tomatoes and broth; bring to a simmer. reduce the heat to low and simmer uncovered, stirring occasionally to blend the flavours, for about 30-40 minutes.
• 5 stir in the beans, garlic and chocolate, simmer to blend flavours for about 5 minutes. sprinkle the cornmeal over the chili, stir in and simmer for a further 2-3 minutes or until it has thickened up.
• 6 turn off the heat, cover and let stand for about 5 minutes.
• 7 ladle into bowls and serve immediately with your choice of accompaniments.