Step 1

Roughly chop bacon and add to medium heat large skillet/saucepan/dutch oven and cook half way.

Step 2

As your bacon is cooking cut your chicken in to bite sized chunks and add it to the skillet once the bacon is partially cooked.

Step 3

While the chicken and bacon are cooking, roughly mince the garlic, tomato, pablano pepper and onion. Once the chicken in partially cooked add the minced ingredients and combine.

Step 4

Drain the can of beans and add them to the skillet along with the chili powder, cumin, oregano, salt, black pepper, chicken broth and Worcestershire sauce. Combine.

Step 5

Place a lid over the skillet and allow to cook for 50 minutes. At this point everything will be cooked down completely and ready to eat. If you would like a thicker chili (as seen in our recipe video) remove the lid and cook for an additional 15-20 minutes to create a thicker consistency.

Step 6

Serve hot with a dollop of sour cream and cheese. Enjoy!