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Fry bacon til crisp. Set aside. Heat oil in heavy large pot over medium-high heat. Add onion, shallot, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. Add crumbled bacon during last five minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.
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