Diane Rossen Worthington
Tribune Content Agency

I like to switch up my chili. Here, chicken is bathed in a rich, flavor-packed sauce reminiscent of a rich Mexican mole sauce.

Bottled roasted peppers work well since fresh ones are out of season. You can vary the types of beans; try red kidney or black beans. Sometimes I’ll add some winter squash for extra color and flavor. If you like it very spicy, throw in another chili or two. Serve with your favorite corn bread.

Chicken Chili

6 medium whole chicken breasts, cooked; or 2 whole roasted rotisserie chickens

3 tbsp. vegetable oil

3 large onions, finely chopped (6 cups)

1 jalapeño, seeded and minced

8 medium garlic cloves, minced

4 tsp. dried oregano flakes

3 tbsp. ground cumin

2 tsp. ground coriander

1 tsp. cinnamon

½ cup chili powder

2 (12-oz.) bottles beer

2½ to 3 cups chicken broth

1 (28-oz.) can crushed tomatoes

2 (12-oz.) bottles fire-roasted peppers, rinsed and diced

2 (15-oz.) cans pinto beans

1 oz. unsweetened chocolate, grated

2 tbsp. balsamic vinegar

Salt to taste

Skin and bone the chicken and shred or cut into small pieces.

In a large (6-quart) Dutch oven or other heavy-bottomed pot, heat the oil over medium heat. Add the onions and saute until soft, 7 to 8 minutes. Stir in the jalapeño and garlic, and saute another minute or two until the garlic is fragrant. Add the oregano, cumin, coriander, cinnamon and chili powder and stir until well combined.

Pour in the beer, chicken broth and tomatoes; bring to a simmer. Reduce the heat to a low simmer and cook, partially covered for 1 hour, stirring occasionally.

Add the chicken, peppers and beans. Continue to simmer, uncovered, for 20 minutes or so, until it is nicely thickened. Season with salt.

Add the grated chocolate and vinegar and stir until the chocolate is melted and everything is well incorporated. Season to taste with salt.

Serve with garnishes: sour cream, salsa, grated sharp cheddar, chopped green or red onion, crushed tortilla chips.

Serves 10 to 12.