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Chicken Cashew Chili
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    Chicken Cashew Chili

    CHILE PUREE

  • 3 ancho chiles -- dried
  • 1/4 cup cashews
  • 1 1/2 cups chicken stock
  • CHILI
  • 1 tablespoon olive oil
  • 1 onion -- diced
  • 4 cloves garlic -- minced
  • 1 1/2 tablespoons cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 3 chicken breast -- cubed
  • prepared chile puree
  • 1/4 cup cilantro -- chopped
  • 28 oz tomatoes, canned
  • 1/2 cup cashews
  • 1 can kidney beans, rinsed and drained
  • 1/2 oz bittersweet chocolate
  • Chile Puree:
    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.

    Chili:
    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!!
    Posted By:
    Post Date: April 97

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