1 3/4 lbs. skinned, boned chicken cut in sm. chunks
1 lg. onion, chopped
1/4 to 1/2 jar (depending on taste) med. salsa
6 cloves to a whole bulb garlic
3 tbsp. olive oil
1/4 c. chili powder
1 tsp. ground coriander
3 tbsp. lemon juice
2 tsp. powdered cumin
Salt and pepper to taste
2 (15 oz.) cans black beans, rinsed and drained or the equivalent prepared dry beans
1 (28 oz.) can Italian plum tomatoes, chopped
1 c. beer
Grated med. or sharp Cheddar cheese to serve on top
Sour cream (if desired)

Saute chicken, onions and garlic in oil in Dutch oven or other large heavy pan for about 5 minutes until chicken is almost done. Add seasonings, cook few minutes. Stir in beans, tomatoes, beer. Bring to boil. Simmer 15 minutes uncovered stirring often. Reduce heat to low. Cover and let gently cook for 15-30 minutes, making sure it does not stick. Chili is better cooked longer. Adjust seasonings to taste. Makes 10 (one cup) servings.