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1
Place the guajillo chiles, 1/3 cup of cashews, jalapeno, and chicken stock in the jar of a blender. Puree until completely smooth. Set aside.
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2
Heat the oil in a large saute pan over medium high heat until just smoking, and add the chicken thighs, skin side down. Let them cook for 4 minutes without moving them, then flip, cooking another 4 minutes. Remove from the pan and reserve.
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3
Reduce heat to medium and add the onions, garlic, cumin and salt. Cook, stirring frequently, until the onions have softened, about 8 minutes. Add the chile-cashew puree and the black beans, and stir to combine. Add the tomatoes, stir, and nestle the chicken thighs into the chili. Increase the heat to high, bring to a boil, and then reduce heat to maintain a gentle simmer. Cook, partially covered, for 45 minutes.
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4
Remove the chicken pieces from the pan, remove and discard the skin, and pull the chicken from the bones in bite-size shreds. Add the chocolate, cilantro and remaining cashews, stirring until the chocolate has melted into the chili, and then add the shredded chicken. Serve with lime wedges and rice or corn bread.
