Cocoa Chilli Chicken Recipes

Steps:

• Heat oven to 375 degrees F. Place a heavy-bottom, ovenproof skillet over medium heat. Combine rub ingredients, brown sugar through olive oil, in a food processor until smooth, about 1 minute.
• Spray chicken with cooking spray and place in skillet (with the side that has the skin removed facing down). Cook until browned, about 5 minutes. Turn off heat and flip chicken and coat the browned side with cocoa mixture. Place skillet in oven and cook until chicken is cooked through, about 15-20 more minutes.

Steps:

• Cook beef, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• Stir in remaining ingredients except beans, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
• Stir in beans. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

Steps:

• Heat the oil in a casserole dish over a medium heat, and fry the onion and peppers for 10-12 mins, or until softened. Add the garlic, coriander stalks, ground coriander, cumin and chipotle paste, and fry for 2 mins more. Tip in the tomatoes, tomato pureé and stock, then add the cinnamon stick. Nestle the chicken thighs into the mixture, then reduce the heat to low and simmer, covered, for 45 mins or until the chicken is tender. Remove the chicken from the casserole and transfer to a chopping board, then shred the meat off the bone using two forks.
• Return the shredded chicken to the pan, then tip in the black beans along with the liquid from the can, the drained kidney beans, vinegar and chocolate. Stir well to combine all of the ingredients and melt the chocolate, then turn the heat up to medium and simmer, uncovered, for 10-15 mins, or until the mixture has thickened slightly.
• Remove the cinnamon stick, season to taste and stir though most, or all of the coriander leaves (you can reserve a few leaves to scatter over at the end, if you like). Serve the chilli with rice or tortilla chips, topped with guacamole and soured cream, if using, and scatter over any remaining coriander.

Steps:

• Assemble the spice mix into an airtight container ahead of time. Most of these ingredients are approximate. Seasonings must be to taste; you're shooting for the perfect SWEET,SALTY,SPICY combo.
• CHOP ALL THE VEGGIES UP BEFORE YOU START ANYTHING ELSE. (If you want to save some time: instead of the onion and bell pepper, you can use a bag of frozen "seasoning mix", which includes onions, bell peppers and sometimes small amounts of carrots and celery. you can find this in most frozen veggie aisles.).
• Inside a BIG, DEEP, REALLY DEEP cast iron pot (about 7 qt), on HIGH HEAT, BROWN THE GROUND MEAT to about medium rare (You do not need to completely brown the meat, because it will continue to cook in the pot).
• Season lightly with salt and pepper.
• Drain off or use the ladle to take out the excess fat, but leave some of it in the pot to fry the vegetables.
• Push the meat to one side to make space to fry the vegetables.
• Reduce the heat to MEDIUM/HIGH.
• On the empty side of the skillet, add the onions, garlic, and jalapenos, then add all the rest of the vegetables.
• SAUTEE/FRY the veggies for a few minutes.
• Season the veggies lightly with salt and pepper. Try to get the veggies on the bottom of the pan, and the meat on top of the veggies. This way the meat doesn't burn and the veggies get cooked. (If you're freaking out about this, just take the meat out first (put it in a bowl), add the veggies to the bottom of the skillet, then add the meat back on top. I'm just trying to keep this a ONE-POT cooking experience.).
• Make a little space on the bottom of the pan and.
• Add the tomato paste (don't worry if you can't get the entire contents of the can out).
• Cook the paste for a minute, then mix everything in the pot together.
• Add the crushed tomatoes.
• Season the tomatoes with a little salt.
• Stir in the KILLER COCOA CHILI SPICE MIX.
• Keep stirring, keep a very slow boil or a simmer.
• Add Lemon juice, Lime juice and Orange juice.
• Also add the dark chocolate pieces. Let the heat from the chili melt the chocolate and then.
• STIR STIR STIR.
• Taste it. Something not right? Fix it! If it's too hot or sour, add a little more brown sugar. If it's not salty enough, add a little more salt. Not hot enough for ya? Add more hot peppers, or a splash of tabasco hot sauce. Chili is more of an art than a science. Do what tastes good to you!
• Set the heat to LOW.
• Partially cover and simmer for about 5-10 minutes. TURN OFF THE HEAT.
• Congratulations! You now have the best chili on the planet.
• You can keep this chili covered in the pot for a few hours. Serve with shredded sharp cheddar cheese and fritos corn chips or cornbread.
• STORING THE CHILI - I like to put the chili in those Ziploc disposable/reusable containers. You can refrigerate or freeze the chili in them really easy. The chili reheats very well in the microwave. Refrigerated chili is probably good for a week. Frozen chili is probably good for months. The chili defrosts in about 2 days if moved from freezer to refrigerator.
• AWESOME CHILI DOGS! - Use all-beef hot dogs like Vienna Beef, Klement's or Nathan's. Other hot dogs do not deserve this chili.
• NO BEANS? WHAT GIVES?. As a big fan of chili, I've discovered that it's origins do not include beans. "Anyone who knows beans about chili, knows that chili ain't got no beans!". Beans were added later, probably because beans are cheaper than meat or out of sheer confusion between chili and baked beans. -- but BEANS ARE FREAKIN GASSY! I don't like gassy chili, and I'd hope you don't either. If you REALLY MUST HAVE BEANS, you can add a can of them to this recipe, it won't hurt the chili.
• You can also substitute those soybean crumbles for the meat, which works very well with this recipe, but then remember to make sure you add some type of oil to fry the veggies.