1. Stem and seed ancho chili peppers. 2. in a saucepan combine chicken stock, chili peppers, garlic, thyme, cinnamon, raisins salt and pepper. 3. simmer for 20 minutes and let cool slightly. 4. In a skillet combine almonds, sesame seeds, marjoram, allspice, cloves, oregano, cumin and toast slightly. 5. In a blender combine the dry ingredents into the chili chicken stock mixture. 6. Blend until smooth and add in chocolate until well blended. ---------------------------------------------------------------------------
Nutrition
Ingredients
