Cashew Chicken Chili


3 each                            Chipotle Peppers in Adobo sauce

8 ounces                        Cashew pieces, roasted & unsalted

16 ounces                      Chicken Stock

4 pounds                       Chicken breasts

3 tablespoons               Olive oil

3 medium                     White onion, chopped coarse

3 tablespoons               Garlic, chopped fine

2 tablespoons               Cumin

1 tablespoon                  Chili powder

2 teaspoons                   Kosher Salt

3 tablespoons               Cilantro, chopped

72 ounces                      Chicken stock

48 ounces                     White wine, dry (Chardonnay)

16 ounces                     Tomatoes, diced in juice

8 ounces                        Cashew pieces, roasted & unsalted

3 - 16 ounces cans       Cannelli beans (with liquid)

1-1/2 ounces                Semi-sweet chocolate chips

3 tablespoons               Cilantro, chopped

Roast chicken in oven, cool, skin, debone & shred.  In blender or food processor, puree chilies with 8 ounces cashews and 16 ounces broth until smooth.

In large heavy stockpot, heat oil over moderate until hot & cook onion and garlic, stirring until softened.  Add cumin, chili powder, and salt with onion mixture.  Stir in chili puree, 3 Tbsp. of cilantro, tomatoes with juice and simmer covered, stirring occasionally to avoid sticking, 25 minutes.

Add beans, chicken & stock and wine, simmer for 60 minutes.  Add and stir in remaining cashews, cilantro, and chocolate.  Cook chili over moderate heat for 45 minutes.  Chili may be made 2 days ahead.

Makes 1-1/2 gallons.