1I use a stock pot to cook my chili in. Place pot on med heat and add 1 tsp of olive oil. Add chopped carrots, celery, onion and garlic. Cook for several minutes to soften.
2Next add chopped eggplant and ham. Cook for 2-3 minutes.
3Next add the green chili, beans, 1/4 cup of your cilantro (reserve 1/4 cup for the end), beer, chicken stock and seasonings. Bring to a boil then lower to a simmer. Cover and cook for one hour
4About one hour into cooking the chili I start to work on my chicken. In a seperate pan add 1 tsp of olive oil, cubed chicken, 1 tsp of chili spice and pinch of salt and pepper. Brown the chicken and cook till no longer pink.
5Before adding the chicken to the chili I take a potatoe masher and mash a little of the bean mixture to thicken. Add chicken stir and cook for another hour.
6Note - I like to stir the chili every 20-30 minutes. If you like a really thick chili do not add all the chicken stock. About 5 minutes to the end of cook time I add the 1/4 cup cilantro. If you don't like cilantro leave it out. Garnish with shredded cheese.