Chicken Cashew Chili

1 Servings

1 chile puree
3 ancho chiles, Dried
1/4 c cashews
1 1/2 c chicken stock
1 chili
2 T olive oil
1 onion, Diced
4 cloves garlic, Minced
1 1/2 T cumin powder
1 t salt
3 chicken breast, Cubed
1 prepared chile puree
1/4 c cilantro, Chopped
28 oz tomatoes, canned
1/2 c cashews
1/2 oz bittersweet chocolate
Chile Puree: Heat a small skillet over high heat until very hot.
Place chiles in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chiles.
Place chiles in a blender with cashews and chicken stock. Puree until smooth.
Chili: In a stock pot, briefly saute onion, garlic, cumin, chile powder, and salt in the olive oil.
Add chicken and stir to coat.
Stir in chile puree, cilantro, and tomatoes. Cover and simmer for 45 minutes.
Add cashews, chocolate and beans.
Stir until chocolate melts. Serve