Chicken Mole Chili

Nothing says welcome to Autumn like a good bowl of warm chili…I’ve taken my Classic Chili con Carne and meshed it with my Chicken Mole Poblano to create this hearty and delicious Chicken Mole Chili…served with creamy rice or corn bread, it really heats up your day!

Chicken Mole Chili
2 lbs ground chicken
extra virgin olive oil
1/2 cup chopped almonds
1 large Spanish onion
4 garlic cloves
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon cilantro
1 tablespoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon sugar
salt & fresh ground pepper
1 – 10 oz enchilada sauce
2 – 14.5 oz fire roasted diced tomatoes
1 – 8 oz tomato sauce
1 – 19 oz red kidney beans
1 – 19 oz white kidney beans
1 cup chicken stock
1 oz semi-sweet bakers chocolate

Heat a large deep skillet on medium-high heat. Break up the ground chicken into a bit of extra virgin olive oil in the large skillet and cook on medium heat. Add half of the large onion and 2 of the garlic cloves. Continue to cook on medium heat; chopping up the ground chicken into smaller bits. Meanwhile, place the almonds in a medium skillet and brown lightly; remove from skillet and place in a food processor. To the same medium skillet add a little bit of extra virgin olive oil, the remaining half of the Spanish onion and the remaining 2 garlic cloves; sauté 3-5 minutes. To each skillet add half of the seasoning (1/2 tablespoon chili powder, cumin, coriander, cilantro and paprika to each skillet). To the chicken skillet – add 1-2 teaspoons salt and some fresh ground pepper. To the Mole sauce skillet add the cinnamon and sugar and the enchilada sauce. Add one can of fire roasted diced tomatoes to each skillet. For the Mole sauce, pour the contents of the Mole sauce skillet into the food processor along with the almonds. Pulse to process as smooth as possible. Add contents to the chicken in the larger skillet. Add the tomato sauce, red & white kidney beans (drained and rinsed) and the cup of chicken stock. Heat through. Add the chocolate and stir until melted. Put the lid on the skillet and cook on low for a minimum of 20 minutes to combine all the flavors. Adjust seasonings if necessary. Scoop into bowls and serve hot. Makes 6 servings.



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