This recipe serves 4 adults.
1 pound of chicken breasts (not frozen)
about 8 slices of bacon, chopped (I used turkey bacon)
1 red bell pepper, chopped
1 jalapeno, seeded and chopped
2 tablespoons chili powder
1 (16 oz) can of chili beans, do not drain
1 cup of your favorite beer (I used Samuel Adams)
2 cups chicken stock
Chopped green onions to garnish
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
Take your chicken breasts and chop them into bite sized pieces. Set aside.
In a big pot over medium-high heat, drizzle in a tablespoon or so of EVOO. Add in your chopped chicken and a big pinch of salt and pepper. Allow chicken to brown up on both sides (it takes about 5 minutes or so). Once brown, add in your bacon and allow to crisp.
Next, add in your bell pepper and jalapeno and saute a minute or two. Add in your chili powder and chili beans. Stir in your beer and stock, reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
When you’re ready to serve, ladle into bowls and garnish with green onions.
That’s it! The beer adds a nice depth of flavor but the alcohol burns off and makes this a family meal.
Dinner is done!