Steps:
- Heat half of the olive oil in a dutch oven over high heat. Add the onion and garlic and saute for 5 minutes. Add the red and jalapeno pepper and saute over medium heat for 10 minutes. Stir in the chili powder, cumin, coriander and cinnamon and cook for 5 minutes more. Remove from heat and set aside. Brown the chicken in batches in the remaining olive oil in a large skillet until just cooked through. Add the chicken, tomatoes with puree, olives and beer (and chipotles) to the dutch oven and stir to combine. Simmer over medium heat for 15 minutes. Stir in the chocolate and season to taste with salt. Serve with garnishes.
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