About 2 to 2 1/2 lb. chicken thighs, skinned and boned (breast meat works also)
1 lg. onion, coarsely chopped
2 cloves garlic, minced
1 green pepper, coarsely chopped
2 lg. carrots, sliced
1 lg. (28 oz.) can whole tomatoes or 4 or 5 lg. fresh tomatoes
1 can beer (any brand)
2 sm. or 1 lg. can red kidney beans
4 dashes or more of Tabasco
1/2 tsp. cayenne pepper
1 tsp. cumin seed
1 tsp. chili powder
1 bay leaf
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper

Brown thigh meat over medium heat in a few tablespoons of vegetable oil, approximately 5 minutes. Add onion and continue cooking 5 more minutes. Add carrots, green pepper, and spices (measurements are for a mild chili, more chili powder and cayenne can be added to spice it up) and continue cooking 15 minutes.