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1
In a large, heavy pot, heat 1/4 cup of the oil over high heat.
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2
Add chicken, season with salt and pepper, and cook until lightly brown, about 5 minutes.
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3
Add onions, carrots, and bay leaf, and cook until browned, about 8 minutes.
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4
Stir in balsamic vinegar and scrape up any pan drippings.
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5
Remove pan from heat.
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6
In a food processor, puree the roasted peppers, then stir them into the pot.
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7
Add thyme, chili powder, paprika, and allspice.
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8
Season with salt and pepper.
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9
Add chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes.
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10
If desired, skim the fat from the surface.
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11
Preheat oven to 375F In a small skillet, heat remaining 1/4 cup olive oil over medium-high heat.
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12
Add pancetta; cook until browned, 3 to 5 minutes.
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13
Using a slotted spoon, transfer pancetta to a plate.
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14
Add butter to the skillet and turn off the heat.
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15
Place bread and garlic in a large bowl.
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16
Pour butter mixture evenly over the bread.
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17
Sprinkle the reserved pancetta, cheese, rosemary, and lots of pepper over the bread and toss to coat.
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18
Place the cubes on a baking sheet and bake until golden, tossing occasionally.
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19
Bake for about 15 minutes, remove from oven.
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20
Let cool.
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21
Discard bay leaf and thyme.
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22
Serve chili in mugs, if desired, with pancetta croutons on top.
