Recipe by Kathy228
Everything can be prepared the night before, grilling the chicken and adding to the chili before serving. In fact it's better that way. It presents well when served in a bread bowl.
Top Review by rickoholic83
This was my first time making a chili with cinnamon and cocoa and I was pleasantly surprised I liked it. I was afraid the two spices might overpower the recipe but that was not the case at all. They provided a great balance to the cumin/chili powder I used. The only change I made was to use chicken stock instead of water to keep the rich flavor of the chicken. Thanks for posting, Kathy!
- 1 1⁄2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 1 teaspoon ground cinnamon
- 2 1⁄2 tablespoons cumin powder (or chili powder)
- 2 tablespoons unsweetened cocoa powder
- 1 large onion, coarse chopped
- 2 tablespoons oil, of your choice
- 2 (15 ounce) cans stewed tomatoes
- 1 cup water
- 1 (6 ounce) can tomato sauce
- 1 (15 ounce) can black beans, rinsed well drained
- 1 (15 ounce) can dark red kidney beans, rinsed drained
- 3⁄4 cup chopped cilantro
- 1 large red pepper, cut into large chunks
- 1 medium green peppers or 1 medium yellow pepper, chunked
- 4 boneless skinless chicken breast halves
- olive oil
- 1 teaspoon salt
- cilantro leaf
Directions See How It's Made
- Fry first 7 ingredients in the 2 tbsp. oil 'til onions are transparent.
- Add next 6 ingredients, simmer 45 mins., meanwhile prepare chicken:
- Cut chicken into bite-sized pieces.
- In a bowl, cover breast chunks with olive oil, add salt, cilantro and set aside.(I do this the night before and let it marinade overnight in a baggie)
- Add more water to the chili (or other liquid: broth, black coffee) if necessary.
- Add the pepper chunks, simmer for 1/2 hr.
- Meanwhile, remove chicken from marinade (discard leftover marinade) and grill 4-5 mins.
- I use a George Forman grill, or broil.
- When the chili is ready, gently stir-in the grilled chicken. Don't cook, just heat low for 20 minutes.
- Adjust seasoning. Optional: 1/4 tsp cayenne pepper can be added.
- Serve over rice or in a bread bowl.
- Toppings: sour cream, grated jalapeno-jack cheese.