Chicken Chili

Heat half the olive oil in a Dutch oven over high heat.

Add the onion and garlic; saute for 5 minutes.

Add the red and jalapeño peppers and saute over medium heat for 10 minutes.

Stir in the chili powder, cumin, coriander and cinnamon; cook for 5 minutes more.

Remove from heat and set aside.

Brown the chicken in batches in the remaining 3 tablespoons oil in a large skillet just until cooked through.

Add the chicken, tomatoes with the purée, olives and beer to the Dutch oven and stir to combine. Simmer over medium heat for 15 minutes.

Stir in the chocolate and season to taste with salt.

Serve immediately.

Pass the sour cream, Cheddar cheese, scallions and avocado in separate small bowls.

Makes 6 portions.