Coat chicken lightly with olive oil and then sprinkle with kosher salt and freshly ground black pepper, fairly generously.

Heat a large heavy-bottomed soup pot over medium heat. Then add 2 tablespoons of the butter.

Once butter has melted, add chicken to pot and sautée until golden. Turn chicken over and sautée second side until golden. Then turn heat to medium, cover pan with lid, and cook just until chicken is no longer pink inside. Remove chicken to a cutting board and set aside.

Return the same pot to the stovetop and heat to medium. Add remaining 2 tablespoons of butter. Once butter has melted, add onion, pepper, garlic, and jalapeno. Sautée for 5 minutes, stirring occasionally.

Add zucchini and yellow squash and sautée an additional 5 minutes.

Add corn, tomatoes, beer, cumin, chili powder, and paprika. Stir to combine. Heat until bubbling and then reduce heat to medium-low and cook for 10 minutes.

Meanwhile, use 2 forks to shred the chicken. Add shredded chicken to the pot, followed by the fresh lime juice and zest.

Right before serving, stir in the fresh herbs. Adjust to taste with additional kosher salt and freshly ground black pepper.

To serve, offer plenty of toppings/mix-ins. Shredded smoked gouda is wonderful with this chili, and we always have cilantro, green onions, sour cream, and fresh limes. If you really want to offer something special with this chili pot, bake up a batch of fresh Honey Cornbread Muffins. They're a family favorite and easy to make!