Heat a small skillet over high heat until very hot. Place chiles in pan, one at a time and press down with tongs for about 30 seconds on
each side. Next, seed and devein the chiles. Place chiles in a blender with cashews and chicken stock. Puree until smooth.
In a stock pot, briefly saute onion, garlic, cumin, chile powder, and salt in the olive oil.
Add chicken and stir to coat. Stir in chile puree, cilantro, and tomatoes. Cover and simmer for 45 minutes.
Add cashews, chocolate and beans. Stir until chocolate melts. Serve
NOTES : For spicy chili, add 2 or 3 chipotles to the puree and double the chile powder.
From: Blues, Brew, and Barbeque!!
Post Date: April 97
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