2 store-bought roast chickens, meat picked from bones and pulled into bite-size pieces, bones and skin reserved separately
2 quarts chicken broth
6 tablespoons vegetable oil
2 large onions, cut into medium dice (about 4 cups)
⅔ cup chili powder
1½ tablespoons ground cumin
1½ tablespoons dried oregano
2 cans (28 ounces) crushed tomatoes
2 cans (16 ounces each) black beans, drained and rinsed
6 medium garlic cloves, minced
1½ ounces bitter-or semisweet chocolate
3 tablespoons cornmeal
Instructions
In a soup kettle bring chicken bones and skin, chicken broth, and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer until bones release their flavor, about 30 minutes; strain, reserving the broth.
Serve with your favorite of the usual condiments--sour cream, grated cheese, minced red onion, cilantro, hot pepper sauce, salsa, guacamole, and chips.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/quick-red-chicken-chili-for-a-crowd/