Swilly's Chicken Chili

6 tbsp olive oil

2 medium onions diced

6 cloves garlic

2 green bell peppers seeded and diced

4-6 jalapeno peppers, seeded and minced

3-10 Tbsp chili powder ( according to taste)

11/2-3 tsp cumin powder ( according to taste)

a pinch of ground coriander

3 whole chicken breasts, skinned, boned and cut into chunks

2 cans (1lb) high quality tomatoes with juice ( swilly's used kerns back then)

1 can ( 8 oz) whole olives broken into pieces

1 can ( 1 lb) dark red kidney beans

1 cup beer

salt and pepper to taste

Saute onions and garlic in half of the olive oil. Add green peppers and jalapenos and cook until limp. Saute chicken in a separate pan with the remaining oil until lightly browned. Add to onion-pepper mixture. Add spices and stir to coat the chicken mixture. Add tomatoes, breaking them up with the spoon. Add olives and kidney beans. Add beer and s & p and taste to correct seasoning. Jill says for more of a "bite" add more chili powder at the end. Cook on low heat for 15-20 minutes. Garnish with sour cream, cheese and mild pepperocinis.