Hatch Pepper & Chicken Chili

Olive oil to coat bottom of pan

3 Quarts chicken broth

1 28oz can of diced tomatoes

4 cups of roasted peeled mild hatch chillis medium dice (1 cup pureed)

1T garlic

2T cumin

3T chili powder

salt and pepper

1 beer

1 1/2 large onions medium dice

4 large carrots cut to 1/4 inch dice

4 large chicken breasts roasted and pulled

4 cans of beans, you can mix, I like a small white bean and black beans

I puree one can of beans.

Toppings

Monterey jack cheese

squeeze of lime

diced avacado

spoon of sour cream

Fresh cilantro

Put this chili together using the standard soup/stew method. In a large heavy pot sweat onions and carrots in oil until onions are translucent. Add chilis and garlic for 5-6 minutes to take the bite off the garlic, then all other ingredients bring up to heat 35-45 min until beans are tender and serve with toppings. Of course any improvements on ingredients are a plus, homemade stock, fresh peeled diced tomatoes, rehydrated beans, etc.