MAKES one large pot of Chicken Chili with Bacon & Pineapple!!!
4 tablespoons Extra Virgin Olive Oil
1 medium sized sweet onion
1 green pepper
6 - large garlic cloves, minced
3 cans of pinto beans, drained
3 cans of red beans, drained
1 - 36 oz can of Hunt's Traditional Spaghetti Sauce (or your favoite)
1 - 16 oz bottle of Sweet Baby Rays BBQ sauce (or your favorite)
1 package of Chili Seasoning
1 can pineapple chunks, drained
Green Onion, for garnish
Shredded Cheddar Cheese, for garnish
Start by bringing half of a large pot full of water to a rolling boil. Salt the water and add your chicken breasts. Once the water has come back up to a rolling boil, cover and kick the heat down to medium high heat boiling chicken for about an hour. Drain the chicken and then dice it up into fairly large bite size chunks. (You don't want the chunks too small or they will fall apart in the chili)
Dice up your onion, green pepper and mince your garlic cloves.
Once your oil is heated -- go ahead and toss in all of the onion. Saute the onion for about 5 minutes and then add your green pepper and garlic for about 3 more minutes.
NOTE: Your just trying to soften and bring out flavors....not cook it down. This way you still have some texture and lots of flavor in the chili!
Toss in the chicken and turn your heat down to medium mixing everything together.
Now....it's time to add the BACON! BACON makes EVERYTHING BETTER!!!! :) I cook my bacon in the oven at 400 degrees on a cooking rack inserted in a cooking sheet. this way all the grease drains off the bacon. When it's done---I blot EVERY piece to dry off as MUCH GREASE as possible before it cools off and 'becomes part of the bacon'!
Chop your bacon into similar bite size pieces to your chicken and toss it in the chili pot! Trying to keep everything somewhat uniformed in size and edible :)