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Harpoon Chili



Yield: 16 Servings

2 T olive oil
1 purple onion -- coarsely
1 chopped
1 spanish onion -- coarsely
1 chopped
4 cloves garlic -- finely
1 chopped
2 t chili powder -- (2-3)
2 t ponns chili flakes,Crushed
1 (2-3)
1 T cumin (1-2),Ground
1 sm eggplant -- and,Peeled
1 diced
1 c white beans -- soaked
1 c black beans -- sooked
2 lb red kidney beans --,Cooked
1 and rinsed,Drained
12 oz bottled beer -- harpoon ale
1 T greek oregano,Dried
40 oz tomatoes -- chopped,Canned
1 lb skinless boneless chicken
1 breast -- (or more)
1 and sliced,Poached
1 red bell pepper -- cored cut
1 in strips
1 green bell pepper -- cored
1 cut in strips
1 goat cheese
1 fresh cilantro,Chopped


1. Heat oil over low flame in a heavy-bottomed stockpot. Add onion, garlic, and spices and cook, covered, until golden, about 15 minutes.
2. Add eggplant and cook, covered, for 15 minutes, stirring occasionally.
3. Add beans, Harpoon ale, oregano, and tomatoes. Cook, covered, over medium heat for 30 minutes. Reduce heat to low and cook for 2 to 3 hours (or less if using already cooked beans), partly covered, making sure all beans are completely soft.
4. Add chicken and peppers and cook until just heated.
6. Serve with a dollop of (soft) goat cheese and fresh cilantro.













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