Open in Cookpad AppSteps
- 1
Cut bacon in 1 inch chunks and fry in large chili pot until crispy. Remove from pot with slotted spoon. Leave grease in pot.
- 2
Pat chicken dry and salt and pepper. Brown chicken in bacon grease quickly. Cooking on high for 2 minutes per side (or less) Do not cook chicken through just brown. Transfer to a large plate as chicken pieces are done. Cook in batches and do not pat chicken dry. We want the juices from the chicken. yummy.
- 3
Reduce the heat to medium. Add all peppers and onions with salt and pepper. stirring occasionally and scraping up bottom of pan until vegies are soften. About 5 minutes. (You can add jalapeños or any other spicy pepper, I’m just a whimp so I don’t!)
- 4
Add garlic, cumin and chili powder until veggies are coated and spices are bloomed about 1 minute. Not telling you what bloomed means.
- 5
Add the stock or broth and beans to combine. Return the chicken to the pot along with juices from the plate and bring mixture to a boil. Turn down heat to simmer and cook until chicken is cooked (temp should be 160). Don’t over cook the chicken. About 30-40 minutes.
- 6
Turn off heat. Remove chicken, let cool for 10 minutes, and shred. I use two forks but you can cut in chunks if you want.
- 7
Using a potato masher- mash half of the beans and veggies in the pot. I find it easier to remove to a separate bowl and mash. Actually I make my husband mash but whatever.
- 8
Return the chicken, lime juice, bacon and mashed mixture back to the pot. Unless you have already eaten all the bacon. Then whoops.
- 9
If you feel like it’s too soupy add some thickening agent. Google it!
- 10
Serve with scallions cilantro and cheese. Don’t skip these!!!
- 11
Walaaa you’re done. Enjoy.
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