Anonymous Tue May 23 19:37:14 2006

---CHILE PUREE---

3 ancho chilies -- dried

1/4 cup cashews

1-1/2 cups chicken stock

---CHILI---

2 tablespoon olive oil

1 medium onion -- diced

4 cloves garlic -- minced

1-1/2 teaspoons cumin, powdered

1 teaspoon salt

3 chicken breasts -- cubed

prepared chile puree

1/4 cup cilantro -- chopped

28 ounce can tomatoes

1/2 cup cashews

1/2 ounce bittersweet chocolate

Chile Puree: Heat a small skillet over high heat until very hot. Place chilies in pan, one at a

time and press down with tongs for about 1 minute on each side. Next, seed and devein

the chilies. Place chilies in a blender with cashews and chicken stock. Puree until smooth.

Chili: In a stock pot, briefly saut� 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