Louisiana Chicken And Shrimp Chili - cooking recipe

Ingredients

4 boneless, skinless chicken breasts
1 lb. peeled and cooked shrimp
1 large roasted red peppers
1 lb. bacon
2 1/2 qt. chicken broth
1/2 c. olive oil
1 c. all-purpose flour (more if needed)
2 red onions, diced
2 cans black beans, rinsed
2 cans diced green chilies
chili powder, cumin, salt and pepper to taste

Preparation

Grill chicken breasts and dice into cubes. If shrimp are very large, dice them too. Drain liquid off peppers and dice. Dice bacon and fry it until very crisp in a large soup pot; do not burn it. Add the diced onions and cook until transparent. Take the bacon and onions from the pot with a slotted spoon and set aside. Make a roux by mixing the olive oil and bacon fat and adding flour a little at a time, whisking until the mixture is like wet sand. Whisk chicken broth into flour mixture and stir until smooth. Add remaining ingredients and simmer one half hour, stirring often. Season to taste.