6½ lb Chicken BreastsBoneless, skinless, cut into 1-inch chunks. It shreds as it cooks — pre-cook in olive oil if you prefer chunks in the final bowl.
2 × 12 oz Amber BeerFor the chili, not the chili cooker. A good lager works — personalize with your favorite.
8–12 oz WaterDon't over-add. Keep it thick.
5–6 Large Bell PeppersAll colors — red, green, orange, yellow. Large pieces, seeds and pulp removed.
3–4 Whole Heads of GarlicChopped & crushed. Use more if you like — try not to create distant friends.
3–4 tbsp Fresh Ginger RootShredded. Most important to the taste — don't scrimp here.
4–6 Sweet Maui OnionsChopped big. Nothing is sweeter than a Maui-grown Maui onion.
1 Whole Ripe PineappleBig chunks — it stays chunky and firm. Add early to infuse everything, or last to keep it firmer. Skip the juice if using canned.
3–4 Large CarrotsPeeled, in chunks. They take the bite out of the tomatoes. Add early.
6–8 Green JalapeñosChopped, seeds and all — the seeds bring the heat. Some like it hot; adjust to taste.
¾ cup Lovage (or Celery)Or 6–8 dark green celery stalks, large chunks — skip the bitter white parts and leaves. One of the first things in the pot.
1 cup Fresh Basil LeavesChopped. African Blue basil if you can get it; any basil works. Dried can substitute.
2 cups Fresh OreganoChopped leaves. Dried is OK — add a tablespoon at a time to taste.
½ cup Fresh ThymeAny thyme is fine, fresh is best. Add a teaspoon at a time.
2 cups Chili Powder BlendChili peppers, cumin, garlic, salt, oregano, coriander, allspice & cloves — no preservatives. Add a couple tablespoons at a time. (We like San Francisco Herb Co.)
6 tsp Cayenne PepperSun-dried, pure. This is heat, zest and fire down below — be careful here.
6–8 tbsp Ground CuminA teaspoon at a time, to taste. Essential.
¼ cup Soy Sauce + 3 tbsp Sea SaltUse a premium light soy. Season to taste, but don't forget the soy.
2 × 15 oz Tomato SauceOrganic if possible.
1 × 14½ oz Whole Peeled TomatoesOr fresh tomatoes without the skin.
1 × 28 oz Stewed Chopped TomatoesThe most important of the tomato ingredients.
3 × 6 oz Tomato PasteAdjust the tomato lineup to your preference — all four go in Mickey's pot.
1 cup Buckwheat HoneyThe hidden touch. Many chilis use cocoa or chocolate as sweetener — honey is the perfect blend here.
6–10 Bay Laurel LeavesWhole, dried. Not for eating — flavor only. In at the beginning, out when the pot is empty.
2 cups Yellow Corn MealWhole grain, un-enriched. The important thickener — a tablespoon at a time while cooking.
1 cup Extra Virgin Olive OilIn the pot first. Let it heat up, then start adding ingredients.
Heat the olive oil in your pot first.
Add the celery (or lovage) and vegetables early — bell peppers, garlic, onions, carrots, jalapeños — plus the bay leaves.
Add the tomato sauce, tomatoes, stewed tomatoes and paste, then the beer and water. Keep it thick.
Add the chicken after most vegetables and herbs are in — it shreds into the texture as it cooks.
Add ginger, pineapple, honey, soy and the herbs. Season gradually with chili powder, cumin, cayenne and salt — taste frequently.
Thicken with corn meal a tablespoon at a time. Stir constantly to avoid bottom sticking. About 2½ hours total.
