Mole Chicken Chili

Spicy chicken chili flavored with fire roasted tomatoes, beer and a hint of chocolate.

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Prep Time 20 min
Total Time 40 min
Servings 6

Ingredients

1: tablespoon olive oil

1 1/2: lb boneless skinless chicken thighs, cut into 3/4-inch pieces

1: medium onion, chopped

1: medium green bell pepper, chopped

2: cloves garlic, chopped

2: medium jalapeño chiles, seeded, chopped

2: cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained

3/4: cup lager beer, such as a Boston lager

1: tablespoon unsweetened baking cocoa

1: tablespoon chili powder

1/2: teaspoon kosher (coarse) salt

1/4: teaspoon ground cinnamon

: Roasted salted hulled pumpkin seeds (pepitas), if desired

: Soft corn tortillas, if desired

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Directions

1 In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeño chiles; cook 2 minutes, stirring frequently.
2 Stir in tomatoes, beer, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.

EXPERT TIPS

Expert Tips

Mole sauce is a rich, spicy and slightly sweet Mexican sauce. The word "mole" (MOH lay) comes from the Aztec word "molli," meaning concoction or sauce. Traditionally, it's a very complex tomato-based sauce with dozens of ingredients that varies by region. Popular versions include chiles, chocolate and nuts.

For a deeper more complex flavor use stout beer in place of the lager.

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