Hearty Mexican Chili

Directions

Heat oil over low flame in a heavy-bottomed stockpot.

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

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

Add beans, beer, 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.

Add chicken and peppers and cook until just heated.

Serve with a dollop of (soft) goat cheese and fresh cilantro.

Note: You may want to add a second bottle of ale to the chili when as needed.