1 to 2 chipotle chiles in adobo sauce with seeds, chopped
56 ounce tomatoes diced fire roasted canned
2 teaspoons sea salt
2 pounds ground chicken
0.3 teaspoon ground cinnamon
1 pinch ground cloves
1 teaspoon ground cumin
0.3 cup .3 oz. of pearl tapioca instant (recommended: Minute tapioca)
8 servings jack cheese shredded sour chopped
1 tablespoon kosher salt
1 tablespoon onion powder
1 teaspoon oregano dried
2 tablespoons soya sauce
10 ounces sweet potatoes and into shredded peeled
Equipment
bowl
slow cooker
Directions
Put the chicken in the slow cooker.
Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls.
Serve with the topping of your choice.
Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.
