Mole Chicken Chili

I’ve had a little chili obsession recently; this is adapted from the Chicago Tribune. I made some changes so that I could make it in the slow cooker (another obsession).

3 1/2 lbs boneless chicken thighs
3 T veg oil
3 onions, chopped
1 jalapeño, seeded and minced
8 garlic cloves, minced
4 t Mexican dried oregano
3 T cumin
2 t coriander
1 t cinnamon
1/2 cup good quality chili powder
1- 12 oz. bottle of beer
1- 28 oz. can fire roasted tomatoes
1- 12 oz. bottle fire roasted peppers, diced
2- 15 oz. cans pinto beans, undrained
1 square unsweetened chocolate, grated
2 T balsamic vinegar

radishes, cilantro, cheese, sour cream, salsa, pickled jalapeño slices, green onions etc. etc.

Sauté the onions in the vegetable oil until soft, about 8 minutes (I have a slow cooker pot that can go from stove top to slow cooker so that I don’t have to dirty multiple pots). Add jalapeno and garlic, cook for about a minute and then add all the spices and cook for another minute or so. Add the beer and tomatoes and stir then add the chicken, grated chocolate and the beans. Cook on low heat in the crockpot all day and shred the meat a bit, leaving it in distinct pieces and add the balsamic vinegar. Serve with garnishes.

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