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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. --CHILE PUREE--

  3. 3 ancho chilies -- dried

  4. 1/4 cup cashews

  5. 1 1/2 cups chicken stock

  6. --CHILI--

  7. 2 tablespoons olive oil

  8. 1 medium onion -- diced

  9. 4 cloves garlic -- minced

  10. 1 1/2 teaspoons cumin, powdered

  11. 1 teaspoon salt

  12. 3 chicken breasts -- cubed

  13. prepared chile puree

  14. 1/4 cup cilantro -- chopped

  15. 28 ounce can tomatoes

  16. 1/2 cup cashews

  17. 1/2 ounce bittersweet chocolate

Instructions Jump to Ingredients ↑

  1. Chile Puree:

  2. Heat a small skillet over high heat until very hot. Place chilies in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chilies. Place chilies in a blender with cashews and chicken stock. Puree until smooth.

  3. Chili:

  4. In a stock pot, briefly sauté onion, garlic, cumin, chile powder, and salt in the olive oil.

  5. Add chicken and stir to coat. Stir in chile puree, cilantro, and tomatoes. Cover and simmer for 45 minutes.

  6. Add cashews, chocolate and beans. Stir until chocolate melts. Serve

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