2 pounds ground chicken
Heat a large Dutch oven over medium high heat and add 3 tablespoons of the olive oil. When the oil is hot, add the ground chicken with a large pinch of salt and brown on all sides, breaking up the meat into smaller pieces as it cooks.
1 medium eggplant (1 inch dice)
Remove with a slotted spoon to a plate and set aside. Add the eggplant and brown on all sides, about 6-7 minutes, adding more olive oil if the pan seems dry.
2 cups onion (small diced)
3 garlic cloves (minced)
2 serrano chili (sliced into thin rounds)
1 tablespoon smoked paprika
2 tablespoons chili powder
2 tablespoons coriander (toasted and ground)
1 tablespoon cumin (toasted and ground)
1 teaspoon cayenne
Reduce the heat to medium, and add the onion, garlic and Serrano with a small pinch of salt. Let the vegetables sweat for a few minutes, then add all of your spices.
1 bottle of beer (preferrably IPA)
Toast them for about 30 seconds, being careful not to burn them.
1 14.5-ounce can of diced tomatoes
1 15-ounce can cannellini beans (drained and rinsed)
1 15-ounce can kidney beans (drained and rinsed)
2 tablespoons brown sugar
2 teaspoons cocoa powder
2 cups water
Next add the bottle of beer, making sure to scrape the bottom of the pot well.
1 cup greek yogurt
1/2 cup cilantro (leaves chopped)
Add the meat back in along with the, tomatoes and both beans. Stir in the brown sugar, cocoa powder and 2 cups of water, and reduce the heat to low. Season with some more salt and hot sauce to taste, and simmer stirring occasionally for 2 hours.
2 tablespoons water
2 tablespoons cornstarch
In the meantime, make the garnish by mixing together the yogurt and cilantro with a pinch of salt. Refrigerate until ready to use.
After 2 hours, if the chili looks a little loose, thicken it by mixing together the cornstarch and 2 tablespoons of water, then stirring it in when the chili is at a gentle boil.
To serve, ladle some of the chili into bowls, garnishing with a big dollop of the yogurt.