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1
Heat a large skillet. Pour in 1/2 cup oil and, over medium heat, saute the chicken until the liquid evaporates, 10 to 15 minutes. Make sure to cook thoroughly on all sides.
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2
In a large pot, heat remaining 1/4 cup oil. Over medium heat, saute the pasilla chiles for about 2 minutes. Remove the chiles and reserve. In the same pot, saute the onions for about 10 minutes. Add bay leaves, garlic, peppercorn, cumin, and paprika. Stir thoroughly.
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3
Cook the reserved pasilla chiles in 2 cups of chicken stock until tender. Transfer to a blender or a food processor and puree the chiles. Pour into the pot with the sauteed onions and cook until most of the liquid is absorbed.
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4
Add tomatoes and beer. Cook over medium heat for about 2 hours, stirring occassionally. The last 30 minutes of cooking, add chicken.
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5
Stir in jalapeno and serrano peppers, oragano, thyme, lemon zest and juice, and combine well. If more liquid is needed, add water from bean soak.
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6
While the chili is cooking, drain the beans, reserving the liquid. Place the beans in a saucepan with the medium onion, carrot, and celery stalk. Pour in the remaining 1 1/2 cups stock and the water. Cook over medium-high heat until tender, about 2 hours. Add water as neccessary. Rmove the onion, carrot, and celery. Drain the beans, reserving the liquid to use as needed in the chili.
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7
Add the beans and cilantro to the chili pot. Stir in the molasses. Add salt to taste. Remove the bay leaves.
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8
Serve with shredded cheese, sour cream, tortillas, chopped onions and chopped jicama. Serve immedietly.
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9
May be made in advanced and heated up on low heat when ready to serve.
