Erin'S Chicken Chili

• 1 large clove garlic
• 2 medium-sized peppers
• 1 medium onion
• 2 Tbsp. olive oil
• chicken as desired
• 2 Tbsp. chili powder
• 1 Tbsp. sugar
• 1/4 tsp. ground red pepper
• 2 (14.5 to 16 oz.) cans stewed tomatoes
• 2 (15 to 16 oz.) cans kidney beans
• 2 (15 to 16 oz.) cans Mexican style chili beans
• 1 (4 oz.) can chopped green chilies
• 1 (12 oz.) can beer

1. Chop peppers and onion and mash garlic.
2. In 6-quart Dutch oven over medium heat in hot oil, cook peppers, onion and garlic until tender.
3. Add chicken, chili powder, sugar and ground red pepper. Cook until chicken is no longer pink.
4. Add stewed tomatoes with their liquid, beans with their liquid and green chilies with their liquid.
5. Over high heat, bring to boiling.
6. Reduce heat to medium-low, add can of beer (chef may drink some first); simmer, uncovered, for 20 minutes.

clove garlic, peppers, onion, olive oil, chicken, chili powder, sugar, ground red pepper, tomatoes, kidney beans, chili beans, green chilies, beer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751296 (may not work)