Instructions: 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 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

NOTES : For spicy chili, add 2 or 3 chipotles to the puree and double the chile powder.

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