Super Bowl Five Bean Chicken Chili - cooking recipe

Ingredients

4 slices bacon, chopped
1 large onion, - 1/2 inch dice
4 large garlic cloves, thinly sliced
1 (35 ounce) whole cooked rotisserie chicken, bite size pieces
1 tablespoon chili powder
1 teaspoon smoked paprika
2 teaspoons ground cumin
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 (12 ounce) can beer
1 (28 ounce) can tomato sauce
4 cups chicken broth
1 (15 ounce) can black beans, drained
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can pink beans, drained
1 (4 ounce) can diced green chilies (optional)
kosher salt
fresh ground black pepper
2 cups cheddar cheese, shredded
1 (14 1/2 ounce) package Tostitos Scoops

Preparation

In a Dutch oven, over medium heat, add the bacon and cook until some fat renders out, about 1 minute. Lower heat to medium-low, add in the onion and garlic; cover and cook, stirring occasionally until the onions are translucent and start to caramelize, about 15 to 20 minutes.
Add in the chicken, chili powder, paprika, cumin, garlic powder and onion powder. Mix well, cover and cook for about 5 minutes, stirring occasionally.
Add in the beer and cook for 1 minute. Add in the tomatoes, broth, beans, chili's and season with salt and pepper. Bring to a boil, lower heat to low and simmer uncovered, stirring occasionally until the liquid has thickened, about 30 to 40 minutes.
Ladle the chili into warm bowls, top with the cheese and serve with the chips on the side.