Chicken and White Bean Chili

4 Tbsp. Olive oil

1 whole chicken, deboned, skinned, and cut into 1 1/2" chunks

(you can substitute chicken parts or boneless, skinless breasts)

2 med. Onions, chopped

1 Green Pepper, small dice

2 cloves Garlic, minced

1 Tbsp. Tomato Paste

6 oz. Beer

1 C. Chicken Stock

1 small can diced Green Chilies

1 15oz can diced Tomatoes

3 cans White beans

1 Bay Leaf

all spices to taste - 2 Tbsp.Chili Powder, 2 Tbsp. Oregano, 1 Tbsp.Cumin, 1 tsp.Thyme, 1 tsp. Paprika

Salt and Pepper, to taste

optional - Jalapeno or Serano Pepper, diced (depending on how hot you like your Chili)

* 2-3 Tbsp. Corn Starch, alittle bit of water

Season all chicken meat with salt and pepper.  Heat 2 tbsp. oil in large pot over medium high heat.  Once oil is hot, shimmering and just starting to smoke, add chicken and brown.  Once done reserve in a large mixing bowl.  Put pot back on heat, add 2 more tbsp. oil and get hot again.  Add onions, cook until translucent, add green peppers and canned chilies (hot peppers if using).  Cook until peppers are soft, add garlic and cook 1-2 minutes more.  Add tomato paste and canned tomatoes, using a wooden spoon rub bottom of pot to loosen all brown bits from the meat, lower heat and cook 5-6 minutes.  Increase heat and add beer, reduce liquid by half.  Add stock, beans, chicken, bay leaf and spices, bring just to the boil and then reduce heat, cover pot, and cook for 30-35 minutes.  Correct seasoning with salt and pepper.  Depending on taste, add addtional measures of spices. 

* If you want the chili to be thicker; put corn starch in small bowl and slowly add water while mixing until mixture resembles heavy cream.  At the very end of cooking time, stir corn starch mixture into chili and mix while over heat.  Chili will thicken, cook for 5 more minutes.  If chili gets too thick thin add some additional chicken stock.