1. Heat oil in a 6- to 7- quart wide heavy pot over moderate heat until hot but not smoking. 2. Add onions and garlic and cook, stirring, until softened, 5 to 7 minutes. 3. Add cumin, chili seasoning and salt and cook, stirring, for 1 minute. 4. Add chicken and stir to coat with onion mixture. 5. Stir in chile puree, 1/2 cup cilantro, beer, and tomatoes with juice. 6. Bring to a simmer and simmer, covered, stirring occasionally to avoid sticking, until chicken is cooked through, about 45 minutes. 7. Remove from heat and transfer chicken to a bowl. 8. Shred meat using two forks; discard bones and skin. (Note: I wait for the chicken to cool and shred it with my hands, much easier than using utensils.) 9. Return chicken to pot and stir in chocolate, beans, coffee/liquid smoke, remaining cashews (Note: I crushed all my cashews into small pieces), and remaining 1/2 cup cilantro. 10. Cook over moderate heat, stirring, until chili is heated through and chocolate is melted. 11. Serve with corn tortillas, queso blanco/cotija/feta, chopped cilantro & green onions & diced chipotle in adobo. ---------------------------------------------------------------------------
Nutrition
Ingredients
