olive oil (as needed)
1 large yellow onion, chopped
5 cloves garlic, minced
2 red sweet peppers, seeded, cored and diced
4 jalapeno peppers, seeded and minced, or to taste
3 tbsp. chili powder or to taste
1 1/2 tsp. cumin seeds
1 tsp. ground coriander
pinch of ground cinnamon
6 whole chicken breasts (12 halves), skinned, boned and cut into 1-inch cubes
2 (16 oz.) cans tomatoes in puree, chopped
8 oz. pitted ripe California olives, sliced
1 c. beer (can substitute water)
1/4 c. grated unsweetened chocolate (optional)
1 can cooked black beans
salt to taste

Garnishes:

sour cream
grated Cheddar
sliced scallions
diced avocados

Heat the olive oil in a Dutch oven. Add onion and garlic; saut for 5 minutes. Add the red and jalapeno peppers; saut for about 5 minutes. Stir in the chili powder, cumin, coriander and cinnamon; cook 5 minutes more. Remove from heat and set aside.

Brown the chicken in batches in a little oil until just cooked through. Add the chicken, tomatoes with the puree, olives and beer to the Dutch oven containing the onion and spice mixture; stir to combine. Simmer over medium heat for 30 minutes. Stir in the chocolate, if desired, and season to taste with salt and pepper. Serve with garnishes. This dish is best eaten the second day.

Serves 8 or more.