Chicken Chili

4 c. coarsely chopped yellow onion
1 1/2 c. coarsely chopped green bell pepper
4 cloves fresh garlic
1 1/2 pounds boneless skinless chicken breast halves -- cut into 1/4" pieces
1/4 cup chili powder
2 tsp ground coriander
1 tsp. ground cumin
1 tsp. powdered chipotles or 2 whole dry chipotles
1/2 tsp. salt
1 1/2 c. New Mexico chiles -- roasted, peeled, diced
29 oz. canned chopped tomatoes -- including liquid
16 oz. defatted chicken stock
1 bottle dark beer
6 oz. tomato paste
2 tbs chipotle puree
3 bay leaves
2 cans of beans, drained (black beans, pinto beans, kidney beans or garbanzo
          beans)
cayenne (or other heat source) -- to taste

Saute the onion, bell pepper, and garlic over high heat in a little of the
stock until tender, about 5 minutes. Add chicken and cook 2 minutes or until
just cooked, stirring constantly. Add chili powder, ground cumin, coriander,
chipotle powder, and salt. Cook 1 minute, stirring constantly. Add chiles,
chopped tomatoes, tomato paste, beer, broth, chipotle puree, and bay leaves.
Cover, reduce heat, simmer 40 minutes, stirring occasionally. Add garbanzos,
adjust heat with cayenne or other heat source if desired, and cook,
uncovered, an additional 20 minutes, stirring occasionally. Discard bay
leaves and serve as-is or over rice.