Make chili purée: Boil chicken broth (on stove or in microwave). Place dried chilies in boiled chicken broth. Let chilies soak for 10 minutes. Transfer chilies and broth to a blender or Vitamix and add 1/4 cup cashews. Purée until smooth; set aside.

In a large heavy pot (4 to 5 quarts) heat oil over medium heat until hot and cook onion and garlic, stirring, until softened, about 7 minutes.

Add cumin, chili powder, and salt and cook, stirring, 1 minute.

Add chicken and stir to coat with onion mixture.

Stir in chili purée, 2 tablespoons cilantro, and tomatoes with juice and simmer over medium-low heat, covered, stirring occasionally to avoid sticking, 45 minutes or until chicken is cooked through.

Remove pan from heat and transfer chicken to a bowl. Using 2 forks or your hands shred meat.

Return chicken to pan and stir in 1/2 cup cashews, chocolate, and beans.

Cook chili over moderate heat, stirring, until heated through and chocolate is melted.

Sprinkle remaining tablespoon of cilantro on chili before serving.