6 tablespoons olive oil
2 large onions, chopped
6 cloves garlic, minced
2 red capsicum, chopped
4 chillies, minced (optional)
2-4 tablespoons chilli powder
2 tablespoons ground cumin
2 teaspoons ground coriander
1 teaspoon cinnamon
12 chicken breast fillets, cubed
2/300g SALSA PICANTE (Mild or Medium) or
a bottle of BBCC RED CAYENNE CHILLI SAUCE
1 cup tomato puree
2 cups chicken broth
¼ cup grated dark chocolate
1 bunch green onions, finely sliced
Heat oil in a large pot. Sauté onions, garlic, capsicum and chillies until softened, about 10 minutes. Stir in ground seasonings and cook for 1 minute. Add chicken and cook until lightly browned. Stir in salsa, tomato puree, chicken broth and simmer for 30 minutes. Add extra broth if needed. Season to taste with salt and stir in chocolate. Serve in bowls and garnish with a dollop of sour cream and a sprinkle of green onions.
This chilli can be made several days in advance. The flavour improves with age. It can also be frozen.
3 cups cooked borlotti or kidney beans can be added along with the salsa. Add more liquid if necessary. Mashing half of the beans will create a thicker chilli. For a milder chilli, tomato puree can be substituted for some of the salsa and decrease amount of chilli powder.
Serve in individual bowls with a selection of condiments to spoon on top: sour cream, shredded cheese, chopped red onions, sliced green onions, chopped tomatoes, chopped fresh chillies, pickled sliced jalapeno chillies, chopped coriander, lime wedges. Or spoon chilli into hot flour tortillas along with any of the above condiments for burritos.
Chilli can also be served over hot rice.