Super Bowl® Chili by Michael Symon

ingredients

step-by-step directions

• 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. Remove with a slotted spoon to a plate and set aside.
• Drain the fat from the pot, then place back over the heat and add 2 tablespoons of olive oil. 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. Toast them for about 30 seconds, being careful not to burn them.
• Next add the bottle of beer, making sure to scrape the bottom of the pot well. 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. 
• 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.