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1
Heat the olive oil in a large stock pot over medium-high heat.
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2
Add the bacon, cooking until just turning brown, about 5 minutes.
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3
Add the chicken and sausage, stirring and cooking until the chicken is cooked through, about 12 minutes.
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4
Crumble the sausage with a spoon or end of whisk while cooking.
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5
Add the onion, peppers, jalapeno, green chilies and garlic, stirring and cooking until the onions are just tender, about 5 minutes.
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6
Add the black pepper, corriander, cumin, chili powder, oregano and chipotle chili powder, stirring and cooking for 3 minutes.
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7
Add the flour, stirring to combine and cook for 3 minutes.
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8
Add the chicken stock one cup at a time, stirring to thicken while scraping up bits on the bottom of the pot.
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9
Bring chili to boil, stirring.
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10
Add beans, stir to combine. Reduce heat to low, simmering for 20 minutes, stirring periodically.
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11
Meanwhile, heat about 2-inches of vegetable oil in a medium sauce pan until 350 degrees F.
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12
Add the corn tortilla strips, stir to separate and fry until golden, only about 1 minute or less. Transfer to a paper towel to drain, set aside.
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13
Serve chili in crocks, top each with cheddar cheese, a dollop of sour cream, chopped avocado, chopped cilantro and fried tortilla strips. Serve with wedge of lime for squeezing on top.
