I like to serve this with topped with either shredded colby-jack or queso fresco and broken tortilla ships on top, and a dollop of sour cream. It is already spicy, but if you like it even hotter, a dash of sirachi can be added at the end. I've won the chili cook off at my job 2 years in a row with this recipe!
1Boil the chicken and diced onion, garlic and the spices together in the chicken broth until the chicken is cooked through. Pull out the chicken, and debone when cool, and set aside. Set aside the broth.
Remove the outer husks off the tomatillos and rinse off, then slice in half and place skin side up on a roasting pan, or cookie sheet with a lip on it, along with all the peppers and put them under the broiler. flip the peppers after a few minutes. when all are blackened (about 5-7 minutes) pull out of the broiler. Immediately throw all the peppers into a bag and seal, or a bowl with a lid so they can sweat a little. The tomatillos can be thrown right into the pot as is, along with any juice from the baking pan. After a few minutes you should be able to pull the blackened skins off your peppers pretty easily. Then remove the pepper seeds and tops, rough chop the peppers and throw them into the pot. If you have a stick blender you can use that now to mix this up, or you can use a regular blender and blend in 2 cup batches. I just blend it roughly so it is a little pureed but I still have chunks. Add the de-boned chicken back in, and the two cans of beans. Bring it back up to a boil again and then simmer, add salt and pepper to taste. This chili is very good served with corn tortilla chips and sour cream.