Quick-Fix Chicken Chili Mole

Ingredients

• 1 bottle beer 
• 5 ounce pinto beans drained canned
• 28 ounce canned tomatoes diced canned
• 6 servings cheddar for garnish
• 1 packet chili seasoning 
• 1 head garlic peeled
• 0.3 teaspoon ground cinnamon 
• 3  jalapeño peppers diced canned
• 6 servings olive oil to cover
• 1 large onion chopped
• 2  bell peppers diced red seeded
• 2 cups rotisserie chicken cut shredded
• 2  scallions chopped for garnish
• 2 ounces chocolate unsweetened shaved
• 1 tablespoon vegetable oil 

Equipment

• food processor
• bowl
• dutch oven

Directions

1. Watch how to make this recipe.
2. In a large Dutch oven, heat the olive oil over medium heat.
3. Add the garlic and onion and saute for 5 minutes.
4. 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.
5. 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.
6. Garnish with grated Cheddar and chopped scallions, if desired.
7. 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.