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“I am posting this mainly for me so I do not lose the recipe. We love this served with baked chicken, rice and pinto beans.”
READY IN:
30mins
SERVES:
6
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Stem and seed ancho chili peppers.
  2. in a saucepan combine chicken stock, chili peppers, garlic, thyme, cinnamon, raisins salt and pepper.
  3. simmer for 20 minutes and let cool slightly.
  4. In a skillet combine almonds, sesame seeds, marjoram, allspice, cloves, oregano, cumin and toast slightly.
  5. In a blender combine the dry ingredents into the chili chicken stock mixture.
  6. Blend until smooth and add in chocolate until well blended.

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