Perfect for a rainy day. Heat it up to your taste with the Tabasco- I usually go for the maximum amount, but then, that's my preference.
1
Tbsp. Olive Oil
1
½ tsp. Butter
1
C diced Onion
2
C diced Celery
2
C chopped Red, Yellow and/or Green Pepper
2
cloves minced Garlic
1
tsp. minced Jalapeño
1
-7 oz. bottle of Beer
1
can diced Tomatoes
1
can Pinto Beans
1
can Chicken Broth
1/2
lb. Chicken, cooked and diced (4-5 breasts)
1
½tsp. Chili Powder
3
tsp. Sugar
2
tsp. Sea Salt
1
½ tsp. Pepper
1
½ tsp. Onion Powder
1
dash Tabasco (or two, or three)
1
tsp. Garlic Powder
¼
tsp. Celery Salt
½
tsp. Cayenne Powder
¾C
Milk
1/3
C Half-n-Half combined with 3 Tbsp. Cornstarch
In
a large stockpot, gently sauté the onion, celery, garlic, peppers and jalapeño
in the oil and butter for about 15 minutes.
Add beer, tomatoes, beans, and chicken.
Then add the seasonings, broth, sugar, and Tabasco. Bring to a gentle boil and add milk and the
cornstarch mixture, stirring to combine well.
Lower heat to a low simmer for 20 to 30 minutes; stirring
often. Adjust the seasonings to taste,
adding more broth if it gets too thick.
Be sure to serve with a wonderful loaf of bread!
