Ingredients
¼ cup olive oil
½ cup yellow onions, diced
1⅓ cups bell peppers, of your choice, diced, preferably green
3 tbsp garlic, minced
4½ cups chicken broth
2 tsp lemon juice, or lime juice
2 tbsp brown sugar
3 tbsp cornstarch
3 tbsp ground cumin
2½ tbsp chili powder
1¼ tbsp paprika, preferably smoked
1¼ tbsp dried basil
1 tsp curry powder
½ tsp dried oregano
⅔ cup beer, of your choice
1 cup tomatillos, canned, drained and crushed
4 oz green chiles, canned, drained and diced
15 oz white cannellini beans, (1 can), or navy beans, drained
15 oz red kidney beans, (1 can), or black beans, drained
3 lb chicken breast, poached and diced
2 tbsp chocolate sauce
salt and ground black pepper, to taste
1 tbsp cheddar and monterey jack blend, grated
¼ cup sour cream
2 oz tortilla chips
¼ tsp cilantro, chopped
1 pinch chili flakes
Preparation
In a large bowl, combine chicken broth, lemon juice, sugar, and cornstarch. Mix until cornstarch has dissolved then set aside.
In a deep skillet or large pot, heat oil over medium heat.
Add the onions, bell peppers, and garlic. Saute until translucent.
Add the chili powder, cumin, paprika, dried basil, curry powder, and oregano. Roast briefly.
Deglaze with beer and reduce briefly.
Add tomatillos, diced green chiles, and the chicken broth mixture. Bring this to a boil.
Add the beans and chicken and simmer for roughly 10 minutes, or until the chili has thickened and reduced slightly, and the flavors intensify.
Once your chili has reduced, add the chocolate sauce and stir to combine.
Season with salt and pepper to taste. Adjust accordingly.
Garnish your chili with cilantro, cheese, sour cream and a pinch of chili flakes. Serve with tortilla chips on the side!
