In a Dutch oven, heat the oil over medium-high heat. Add the ground chicken and sausage and season with salt. Cook until the edges of the chicken are brown and meat begins to caramelize, about 7 to 8 minutes.
1 large Onion (diced) 1 Red or Green Bell Pepper (chopped) 4 Garlic cloves (minced)
Add the onions and bell peppers along with another pinch of salt and cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute.
Add the dried spices and cook until very fragrant, 3 to 4 minutes, and add the flour and stir for 30 seconds. Deglaze with the lager, scraping up brown bits form the bottom of the pot and cook until reduced by half, about 5 minutes.
2 15-ounce cans Cannellini Beans (rinsed and drained) 2 Jalapenos (finely chopped and muddled with salt) 2 cups fresh Corn Kernels (cut from the cob) 4-5 cups Homemade Chicken Stock
Add the beans, jalapenos, corn, and most of the chicken stock, reserving 1 cup of stock. Bring to boil, reduce to simmer, and stir frequently. Cook over medium low heat for about an hour.
4 cups Baby Spinach leaves (roughly chopped) 1 cup grated Parmesan 1/4 cup Parsley (chopped) 2 roasted Poblanos (stems and seeds removed; chopped) Kosher Salt Sour Cream for garnish chopped Scallions for garnish Honey Corn Bread to serve
Add the spinach, Parmesan, parsley, and roasted poblanos. Add a little more of the reserved chicken stock if needed to thin. Cook for another 10 minutes, taste/adjust seasonings. Garnish bowls of chili with sour cream and scallions and serve with cornbread.
Helpful Tips: 1. Reserve chicken stock for the end in case the chili is too thick. 2. If the chili is too spicy, serve with sour cream or Greek yogurt for a cooling component.