Harpoon Chili

      Yield: 16 Servings

      2 T  olive oil

      1    purple onion -- coarsely

      1    chopped

      1    spanish onion -- coarsely

      1    chopped

      4    cloves garlic -- finely

      1    chopped

      2 t  chili powder -- (2-3)

      2 t  ponns chili flakes,Crushed

      1    (2-3)

      1 T  cumin (1-2),Ground

      1 sm eggplant -- and,Peeled

      1    diced

      1 c  white beans -- soaked

      1 c  black beans -- sooked

      2 lb red kidney beans --,Cooked

      1    and rinsed,Drained

     12 oz bottled beer -- harpoon ale

      1 T  greek oregano,Dried

     40 oz tomatoes -- chopped,Canned

      1 lb skinless boneless chicken

      1    breast -- (or more)

      1    and sliced,Poached

      1    red bell pepper -- cored cut

      1    in strips

      1    green bell pepper -- cored

      1    cut in strips

      1    goat cheese

      1    fresh cilantro,Chopped

1. Heat oil over low flame in a heavy-bottomed stockpot. Add onion,

garlic, and spices and cook, covered, until golden, about 15 minutes.

2. Add eggplant and cook, covered, for 15 minutes, stirring

occasionally.

3. Add beans, Harpoon ale, oregano, and tomatoes. Cook, covered, over

medium heat for 30 minutes. Reduce heat to low and cook for 2 to 3

hours (or less if using already cooked beans), partly covered, making

sure all beans are completely soft.

4. Add chicken and peppers and cook until just heated.