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1
In a large pot made for sauces, or a Dutch Oven, melt 4 tablespoons of butter over medium heat.
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2
Brown the chicken pieces until nicely colored and cooked through (about 7-8 minutes).
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3
Season with salt and pepper.
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4
Remove chicken to a large bowl and set aside.
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5
In the same pot, add the rest of the butter and EVOO and melt.
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6
Saute the peppers and onions until the onions become translucent and peppers are tender.
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7
Add in the garlic and saute for 1 minute longer.
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8
Add the chicken stock to deglaze the pan and stir in the heavy cream.
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9
Bring to a boil.
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10
Lower the heat and simmer until the mixture thickens, about 10 minutes.
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11
Add the can of diced, fire-roasted tomatoes, with all of its juices to the pot.
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12
Crush the canned plum tomatoes by hand and add to the pot, using all of the liquid.
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13
Turn the heat back up to medium-high.
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14
Add in the beer, green chiles, cumin, coriander, cayenne, chili powder, onion powder, red pepper flakes, cinnamon, nutmeg, and soy sauce.
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15
Bring to a boil.
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16
Once chili has come to a boil, reduce the heat to low.
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17
Add the corn and put the chicken back in and cover.
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18
Simmer for one to three hours, or more if you desire.
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19
(Just remeber, the longer the chili cooks, the more the flavors come together and the thicker it becomes.
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20
).
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21
After a few hours, turn off flame and taste; adjust the seasonings, if needed, with salt and pepper.
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22
Garnish wish chopped scallions, pickled jalapenos, shredded cheddar-jack cheese, and corn chips.
