Chicken Chili Recipe

Ingredients:

1 pound boneless skinless chicken thighs, cut into 1/2 inch cubes
2 large white onions, diced
2 cloves garlic, peeled, squished, and diced
Olive oil
2 cups of beef broth, canned or homemade.  A 12 oz bottle of dark beer can be substituted.
2 cans mild chili beans (My brand uses white beans, but whatever kind you like)
2 cans hot chili beans (My brand uses pinto beans, but whatever kind you like)
2 small or one large can tomato paste
2 16 oz cans of diced tomatoes or 4 large fresh tomatoes, peeled and diced.  I used the canned variety that has jalapeno's in it for extra flavor.
2 16 oz cans of tomato sauce
1/4 cup of your favorite chili powder
1/8 cup of crushed red pepper flakes
5 dry Thai hot chilis, stemmed and crushed with the seeds

In a large saute pan, heat enough olive oil to coat the bottom until hot.  Add the garlic and onion and saute until the onion is soft and transparent.  Add the chicken and saute until the chicken is browned.

Scoop the chicken and onions into a large crock pot or stew pot.  Pour the broth into the saute pan and deglaze all the crispy bits off of the pan.  Add broth and bits to pot with chicken.

Add the rest of the ingredients to the pot and put on medium heat.  Adjust the type and amount of chilis you use to moderate the heat.

Stir occasionally and allow to cook for 4 to 12 hours, depending on your time budget.

Serve with cornbread, rice, pasta, or whatever floats your boat.  Makes enough to feed a platoon of grown men, or 4 Norwegians and an Irish Woman.  Makes enough leftovers for several lunches.

Adventurous or resourceful cooks will soak the pinto and white beans overnight and cook them the way nature intended, but using canned beans saves a bit of time and the spices in the canned variety add flavor.  Remember to add more spice if you go the old fashioned route.