Harpoon Chili

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.