Use kitchen shears to cut open the peppers. Remove the stem and the seeds. Place the peppers in a large roasting pan. Place in a 300 degree oven and roast for a few minutes. This is to warm the peppers slightly and begin to release their oils.
Heat the water to a simmer. Remove the pan from the heat and add the chilies. To keep the chilies submerged in the water, place another pot into the chili pot and weight it down. Allow the chilies to soak for at least 20 minutes.
Check to see if the chilies are soft. If they aren't let them soak a few more minutes. Once they are soft, remove them to a strainer and allow to cool.
Working in batches, blend or process the chilies with fresh water. (1 cup chilies to 2 cups water) the mixture should be fairly smooth, but there will be bits of skin.
When all of the chilies have been processed, pour the mixture through a fine sieve. Use a spoon to press as much of the liquid chili through the sieve. Discard the pulp in the sieve.
Add a pinch of salt and a bit of agave syrup to taste. This makes a good 4 cups of sauce. Use in the chili recipe. Freeze the extra.
Heat a large soup pot over medium high heat. Add the chopped bacon and cook until the bacon is browned. Remove the bacon and drain on a paper towel. Pour off the drippings, leaving any browned bits. Add the olive oil to the pot.
Add the chicken bits to the pan and cook until lightly browned. Cook in batches if necessary. Remove the chicken with a slotted spoon and set aside. Leave the drippings in the pan. Work on roasting the poblano peppers while the chicken cooks.
Use a broiler to roast 2 of the Poblano peppers. Place the peppers on the broiler rack and position the rack about 3 inches from the heat source. Broil turning frequently until the peppers are blistered and blackened all over. This may take up to 10 minutes depending on your broiler
Place the roasted peppers in a bowl and cover tightly with plastic wrap. Allow to sit for 5 - 8 minutes. The skin should come off easily. Remove the stems and seeds and chop and set aside
Chop the remaining poblano pepper and add it along with the onions, garlic, and jalapeno to the soup pot. Cook for about 5 minutes until the peppers and onion are softened and the garlic is fragrant.
Add the cumin and chili powder to the pan and cook for 3 minutes more. Return the chicken and bacon to the pot and stir to combine. Add the beer to the pot stirring to loosen any brown bits. Cook for a minute or so.
Add the chili sauce, drained tomatoes, roasted poblanos, and the chicken stock. Bring just to a boil. Reduce the heat to low and simmer for 45 minutes.
Add the pinto beans and continue to cook 15 minutes more. This can be served immediately, but it is better after a day or two in the refrigerator.
Cut the chicken into bite size pieces. Heat the olive oil in a large fry pan. Add the chicken in a single layer and cook tossing occasionally until the chicken is cooked through and nicely browned. Remove the chicken from the pan, but leave the drippings.
Add the onions and garlic to the pan and cook until they begin to soften and are fragrant.
Add the Quinoa & Brown Rice Blend to the pan. Stir in the chicken stock and simmer for 5 minutes.
Add the rosemary and balsamic reduction. (To make the balsamic reduction heat 1 cup of balsamic vinegar to boil. reduce the heat to simmer and continue to cook until reduced by half.)
Return the chicken and any accumulated juices to the pan. Cook for 2-3 minutes until heated through.
Stir in the cherries and grape tomatoes and cook for another couple of minutes until everything is heated through.