Plummelo

Ingredients (yields servings)

• 1 jalapeno pepper, seeded and minced
• 1 teaspoon ground cumin
• 2 cans dark red kidney beans, drained
• 6 Tablespoons olive oil
• 1 very large onion, chopped
• 5 cloves garlic, minced
• 2 sweet red peppers, seeded, cored, and diced
• 3 Tablespoons chili powder
• 6 whole chicken breasts, skinned, boned, and cut into 1-inch cubes
• 2 cans (16 oz. each) tomatoes in puree, chopped
• 1 cup beer
• 1/4 cup grated unsweetened chocolate
• salt, to taste
• sour cream (garnish)
• grated Cheddar cheese (garnish)
• sliced scallions (garnish)
• diced avocados (garnish)

Cooking Instructions

1. Heat half the olive oil in a Dutch oven over high heat. Add onion and garlic and saute for 5 minutes, until onions are soft.
2. Add the peppers and saute over medium heat for 10 minutes.
3. Stir in the chili powder and cumin and cook for 5 minutes more. Remove from heat and set aside.
4. Brown the chicken in batches in the remaining 3 Tablespoons of oil in a large skillet just until cooked through.
5. Add the chicken, tomatoes with the puree, beans, and beer to the Dutch oven and stir to combine. Simmer over medium heat for 15 minutes.
6. Stir in the chocolate and season to taste with salt. Serve immediately. Offer sour cream, Cheddar cheese, scallions, and avocado in small bowls.