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Tommy's Jerk Chicken Chili Recipe

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This recipe for Tommy's Jerk Chicken Chili is from Rosetta's Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 tbsp olive oil
2 large onions chopped
2 yellow bell pepper chopped
5 5/8 tbsp chili powder
2 7/8 tsp dried thyme
2 tsp ground cinnamon
1 tsp ground allspice
2 large rotisserie chicken meat shredded
2 quarts chicken broth
52 1/2 oz stewed tomatoes
30 oz black beans undrained
30 oz small white beans undrained
3 3/4 tbsp chopped pickled jalapenos
5 5/8 garlic cloves, minced
1 c fresh cilantro
2 oz semisweet chocolate
1/4 c brown sugar

Heat oil in a large pot over medium-high heat. Add onions and bell pepper and cook stirring until softened about 5 minutes. Add chili powder, thyme, cinnamon, and allspice. Cook stirring constantly until fragrant about 1 minute. Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos, bring to a boil, cover partially, reduce heat cover and simmer for 15 minutes, let stand for 5 to 10 minutes.




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