• 6 tablespoons olive oil
• 1 very large yellow onion, chopped
• 5 cloves garlic, minced
• 2 sweet red peppers, seeded, cored, and diced
• 4 jalapeño peppers, seeded and minced
• 3 tablespoons chili powder
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon ground coriander
• Pinch ground cinnamon
• 6 whole chicken breasts (12 halves), skinned, boned, and cut into 1-inch cubes (or use boneless thighs if you prefer)
• 2 cans (16 ounces each) tomatoes in purée, chopped
• 8 ounces pitted ripe California olives, sliced
• 1 cup beer (I usually leave this out)
• 1/4 cup grated unsweetened chocolate (or cocoa)
• Salt, to taste
• Sour cream for garnish
• Grated Cheddar cheese for garnish
• Sliced scallions for garnish
• Diced avocados for garnish

Heat half the olive oil in a Dutch oven over high heat. Add the onion and garlic and sauté for 5 minutes.

Add the red and jalapeño pepper and sauté over medium heat for 10 minutes.

Stir in the chili powder, cumin, coriander, and cinnamon and 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.