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1
If using dried beans, quick-cook them: Place the beans in a large pot with water to cover by 3 inches and bring to a boil.
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2
Reduce heat and simmer uncovered 45 minutes.
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3
Remove from the heat, drain, rinse, and set aside.
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4
Heat the olive oil over medium heat in a large saucepan.
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5
Add the onion and cook about 15 minutes, stirring constantly, until the onion has softened.
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6
Add the bell pepper, jalapeno, and garlic and cook about 5 minutes more, stirring constantly.
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7
Stir in the chili powder, cumin, and basil and cook 2 to 3 minutes, stirring constantly.
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8
Add the broth, tomatoes, beer, Worcestershire sauce, chicken, beans (if using canned beans, see note in step 5), and cornmeal and stir to mix well.
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9
Add the salt and pepper, reduce heat to low, and simmer about 1 1/2 hours, uncovered, until the beans are tender and the flavors have developed.
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10
(Note: If using canned beans, add them at this point and cook about 30 minutes, stirring occasionally.)
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11
Serve immediately, garnished with cilantro and scallions.
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12
Variations: Turkey can be substituted for the chicken.
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13
Or use leftover beef or pork or a combination of the two.
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14
Make this a green chili by using chopped tomatillos (fresh or canned) instead of chopped tomatoes.
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15
Any kind of bean can be used; at Fosters, we often make this with pinto, kidney, or lima beans.
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16
Roasted jalapenos or chipotles (for a smoky flavor) can be used instead of fresh jalapenos.
