Dark Chicken Chili

      Yield: 6 Servings

      1 T  peanut oil

      2    ancho peppers

      1    chipotle pepper (or another)

      1    smoked chili pepper

      1 c  beef broth -- defatted

      2    onions -- finely,Chopped

      2 lb chicken meat -- skinless

      1    and

      1    boneless -- in large chunks

     40 ml gatlic --,Minced

      2 t  cumin seed,Ground

      1 t  oregano --,Dried

      1 t  thyme --,Dried

    1/2 t  cinnamon --,Ground

      1 c  dark beer

      1 T  tomato paste

      1    salt,To Taste

      1    pepper to,Fresh Ground

      1    taste

In a heavy skillet,heat the oil until barely hot.Roast the pepper in

the hot oil for 1 minute or less,just until they brown lightly.Remove

the peppers from the oil and cool.Let oil remain in skillet.Stem and

seed the cooked peppers,break into small pieces and grind in blender

or spice grinder.. Bring the broth to a boil and add the ground

chilies.Remove from the heat and allow to steep while you proceed

with the recipe... Add the onion to the oil remaining in the

skillet.Cook until lightly browned.Add the chicken and stir until the

meat loses its raw look.Add the garlic,cumin,oregano,thyme and

cinnamon,and stir for another 10 seconds.Add the broth chili

mixture,beer and tomato paste.Bring to a boil and simmer 15

minutes.Season to taste with salt and pepper.Adjust seasoning and