Instructions: Soak the beans in water to cover for 12 hours or overnight. Drain well and transfer to a 1-gallon pot. Add water to cover and heat to a boil.

Reduce the heat and simmer, partly covered,until they are tender, about 1 1/2 hours
Meanwhile, heat the oil in a large skillet. Add the chicken and cook until it is no longer pink in the center Add the onion and cook until it begins to soften, 4 -5 minutes.

When the beans are tender, drain them and return to pot. Add the contents of the skillet, 4 cups of water or stock and the remaining ingredients.

Simmer gently, uncovered, 1 to 1 1/4 hours, or until the beans are tender and the flavors blended, adding remaining water or stock if the chili is too thick. Chili can be made in advance and refrigerated for several days or frozen.

NOTES:
Preparation Time: 20 minutes
Soaking time: 12 hours or overnight

Cooking Time: 3 hours

Yield: 10 servings
Finalist Mark Gundersen created this spicy chili

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