2 store-bought roast chickens, meat picked from bones and pulled into bite-size pieces, bones and skin reserved
2 quarts chicken broth
6 tablespoons vegetable oil
2 large onions, cut into medium dice
2/3 cup chili powder
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground oregano
2 cans (28 ounces each) crushed tomatoes
2 cans (16 ounces each) pinto beans, drained and rinsed
6 medium garlic cloves, minced
1 1/2 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons cornmeal
Combine chicken bones and skin and chicken broth and 4 cups of water in a large pot and bring to a boil over medium-high heat.
Reduce heat to low, partially cover and simmer until bones release their flavor, about 30 minutes. Strain broth into a large bowl; discard bones and skin.
Heat oil in a large roasting pan over 2 burners on medium-high heat. Add onions and saute until soft, 4 to 5 minutes.
Add chili powder, cumin and oregano, reduce heat to medium-low and cook, stirring until spices are fragrant, 1 to 2 minutes.
Stir in chicken, tomatoes and broth and bring to a simmer. Reduce heat to low and simmer uncovered, stirring occasionally, to blend flavors, 25 to 30 minutes. Stir in beans, garlic and chocolate and simmer to blend flavors, about 5 minutes.
Sprinkle cornmeal over chili, stir in and simmer to thicken chili, 1 to 2 minutes longer. Turn off heat, cover and let stand for 5 minutes.