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1
Preheat the oven to 350 degrees.
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2
Rub the chicken breast with olive oil and place them on a baking sheet.
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3
Sprinkle generously with salt and pepper.
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4
Roast the chicken for 35-40 minutes, until just cooked.
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5
While chicken is roasting, cook the onions in the oil over med-low heat for 10-15 minutes, until translucent.
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6
Add the garlic and cook 1 min more.
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7
Add the peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
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8
Cook for 1 minute.
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9
Dump the tomatoes into the food processor and pulse 6-8 times to crush the tomatoes-- may need to do this in batches.
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10
Add tomatoes to the pot with the cilantro.
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11
Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
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12
Let chicken cool slightly.
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13
Remove the meat from the bones and skin, and cut into 3/4-inch chunks, then add to chili and simmer uncovered for another 20 minutes.
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14
Serve with the toppings or refrigerate and reheat later.
