Roughly chop bacon and add to medium heat large skillet/saucepan/dutch oven and cook half way.

As your bacon is cooking cut your chicken in to bite sized chunks and add it to the skillet once the bacon is partially cooked.

While the chicken and bacon are cooking, roughly mince the garlic, tomato, pablano pepper and onion. Once the chicken in partially cooked add the minced ingredients and combine.

Drain the can of beans and add them to the skillet along with the chili powder, cumin, oregano, salt, black pepper, chicken broth and Worcestershire sauce. Combine.

Place a lid over the skillet and allow to cook for 50 minutes. At this point everything will be cooked down completely and ready to eat. If you would like a thicker chili (as seen in our recipe video) remove the lid and cook for an additional 15-20 minutes to create a thicker consistency.

Serve hot with a dollop of sour cream and cheese. Enjoy!