What I liked most about this meal is its simplicity. There aren’t twenty ingredients and spices, and the only onions are optional. I put the beer in right after the bacon had crisped and turned the heat up a bit, so it would cook the alcohol off more than just simmering in the pot. To tempt my picky eater J, I left the chunks of chicken a little bigger so he could easily pick them out, and cooked up cheese quesadillas for our side. Perfect for football watching on the weekends!