SLOW COOKED SPICY CHICKEN CHILI WITH CASHEWS ENJOY DAN:

SLOW COOKED SPICY CHICKEN CHILI WITH CASHEWS by CHEF DAN:

Serves 10-12

INGREDIENTS:

3 tablespoon olive oil

2 onions, chopped

4 garlic cloves, finely chopped

2 bell peppers, seeded and chopped

2 jalapeno peppers, stemmed, seeded and finely chopped

3 pounds boneless, skinless, chicken thighs cut into 1-1/2-cubes

2 (15.5 Oz) cans pinto beans

1 (15.5 Oz) can chili beans and sauce

1-cup strong black coffee

1 (28 Oz) can diced tomatoes

1 (12 Oz) bottle of dark beer

1/4-cup unsweetened, chocolate, chopped

1 cup roasted cashews

1 teaspoon sea salt.

CHILI SEASONING:

2 Tablespoons EACH cumin and chili powder

1 tablespoon EACH green smoked pepper, and red pepper powder, liquid smoke and oregano

DIRECTIONS:

1.   Heat oil in a skillet over medium-high heat when sizzling.

2.   Add onions, garlic bell peppers jalapenos, and chicken thighs sauté for 5 minutes.

3.   Add chili seasoning and sauté for 2 minutes, stirring often.

4.   In a crock pot strayed with Pam; add the chicken thighs mixture on the bottom of the crock pot.

5.   Add all remaining ingredients, except cashews.

6.   Cook on low for 8 hours.

7.   The last 30 minutes add the roasted cashews.

FOODIST DAN:                                        HALLELUJAH!!