Instructions

1. Preheat oven to 400 degrees. Place all peppers, tomatillos and garlic on a baking sheet and roast in oven for 25 minutes. Place poblanos and green bell peppers in a plastic bag for 10 minutes then remove and peel skins.
2. Place tomatillos and jalapenos in a food processor or blender and pulse until smooth. Set aside for now.
3. Dice roasted peppers and garlic
4. Salt and pepper chicken on both sides.
5. Heat oil in large dutch oven over medium heat. When the oil shimmers, sear the chicken in it until browned, 5 minutes each side. Remove chicken to a plate.
6. Add onions to the pan and sweat them until soft and transluscent, about 3-4 minutes. Add more oil if pan looks dry.
7. Add chicken back to pot then add roasted peppers. Pour in beer and scrape any browned bits off the bottom of pan as it foams.
8. Add beans, garlic, chili paste or powder, and cumin to pan. Bring to a low simmer and cook 20 minutes, stirring often.
9. Add chicken broth and tomatillo mixture to pan and bring back to a simmer. Turn heat to low and continue cooking, stirring occassionally to make sure bottom doesn't burn.
10. Remove chicken from pan and shred, then return to pan and simmer chili on low for at least 30 minutes.