Name: Quick-Fix Chicken Chili Mole
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Cuisine: mexican
Ingredients: 1 tablespoon vegetable oil; 5 teaspoons Pre-Chopped Garlic, recipe follows; 1 large onion, chopped; 2 red bell peppers, seeded and diced; 3 canned jalapeno peppers, diced; 1 packet chili seasoning; 1/4 teaspoon ground cinnamon; 1 (28-ounce) can diced tomatoes; 1 (5-ounce) can pinto beans, drained; 2 cups shredded rotisserie chicken; 1 bottle beer; 2 ounces unsweetened chocolate, shaved; 2 scallions, chopped, for garnish; Cheddar, for garnish; 1 head garlic, peeled; Olive oil, to cover

Directions

Watch how to make this recipe.

In a large Dutch oven, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add red bell peppers and jalapenos and saute for 5 more minutes, until soft. Stir in chili seasoning packet and cinnamon and cook until spices are fragrant. Add tomatoes, pinto beans, shredded chicken, and beer. Bring to a boil, reduce heat to low and simmer 10 minutes. Stir in chocolate just before serving. Garnish with grated Cheddar and chopped scallions, if desired.

Pre-Chopped Garlic:

Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.

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Quick-Fix Chicken Chili Mole

Pre-Chopped Garlic:

Pre-Chopped Garlic:

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