in a Dutch oven or heavy pot brown onion and bacon over medhigh heat. When the bacon begins to brown add chicken and peppers, continue to cook until chicken begins to brown.

Add the hard cider and cook over medium heat, stirring occasionally, until liquid is reduced by half.

Add tomatoes, beans, peas, coconut milk, chili sauce, and spices. bring to boil, reduce heat to low. simmer 1 hour.

tear the tops off of the cilantro bunch and chop then roughly, at aside.

After 1 hour remove the chili from the heat and add the cilantro, stir in well. if possible cool the chili over night in the refrigerator and reheat the next day, or serve immediately topped with goldfish crackers.