Chicken Mole Chili Pizza

2 garlic cloves, minced

1 jalapeno, minced

1 15 oz. can tomato sauce

2 tbsp. ancho chili powder

1 tsp. ground cumin

1 tsp. ground corriander

1 tsp. smoked paprika

1.5 oz. chopped chipotle chocolate (or 2 tbsp. cocoa powder)

Heat a dutch oven over medium heat. 

Add EVOO and chicken, season with salt and pepper.

Add onion, garlic and jalapeno, stir to combine.

Sauté for 5 minutes, until vegetables are soft and chicken has browned a bit.

Add tomato sauce, chili powder, cumin, corriander and paprika, stir well to combine, turn heat to low and simmer for 20 minutes.

After 25 minutes, if mixture is too thick, add 1/4-1/2 c. chicken stock (you want it to be thick, but not dry).

Turn heat off, add chocolate, stir to melt in.