Chili:
5 slices thick bacon - diced
2 large onions chopped 4 raw cups (about 2 cup cooked) - reserve 3/4 cup of onion to garnish
2 red bell peppers (approximately 2 cups)- seeded and chopped
1 jalapeno pepper - seeded and diced
4 lbs. boneless skinless chicken thighs (each thigh cut in 6)
1 lb. tofu - drained well - sliced in 6 then diced in 6
2 (28 oz.) cans crushed tomatoes
2 cups chicken stock
2 oz. bourbon
1/2 cup olive oil

Spices:
1 tsp white pepper corns, ground*
1 tsp black pepper corns, ground*
1/2 teaspoon red flakes, ground* (*grind all three in spices together grinder)
1 tablespoon kosher salt
1 tablespoon garlic powder
2 teaspoons cumin
1 teaspoon cinnamon
4 tablespoons chili powder
2 teaspoons dry oregano
1/4 tsp. mombosa chile powder - optional
1 tbsp. low carb sweetener

Garnish Ingredients:
Sour Cream- 3/4 cup (approximately 1 tbsp. for each serving)
Sliced Scallion 3/4 cup (approximately 1 tbsp. for each serving)
10 oz. shredded cheddar cheese (1 ounce for each serving)

Chili Preparation:
Preheat 6 quart soup pot. Brown bacon in pot over medium to medium-high heat and set aside in large bowl. Brown chicken in 2 batches in bacon dripping. Set meat to the side with bacon. Add olive oil, onion, red pepper and jalapeno to pot and cook covered 5-7 minutes until soft. Add chicken and bacon back to pot and toss in all spices except mombosa powder. Stir mixture to coat ingredients evenly with seasoning. Cook covered 3-4 minutes. Add bourbon, tomato and chicken stock. Cook covered 1/2 hour. Skim Fat with spoon and add tofu and mombosa powder sparingly. Cook uncovered 45 minutes longer until flavors come together. Serve in bowls and garnish with onion scallion, sour cream and cheddar cheese.

Yields 15 servings ( 1 1/2 cup servings) - approximately 7.5 net carbs per serving