CTC Chicken Tortilla Chili

Ingredients

• 4 stewing baking hens
• Keene Organics
• 14 cup vegetable oil
• 14 cup rice vinegar
• 10 cups yellow onions
• chopped Happy Valley Organics
• 6 bell peppers
• diced Happy Valley Organics
• 9 garlic cloves
• minced Happy Valley Organics
• 3 quarts chicken broth
• 3 (28 ounce) cans tomatoes
• diced
• 2 (28 ounce) cans tomato puree
• 2 tablespoons chili powder
• Penzys 3000
• 1 tablespoon cayenne powder
• 2 tablespoons black pepper
• 1 tablespoon salt
• 6 cups corn kernels
• 3 lbs dried black beans
• 3 limes
• squeezed

Instructions

1. In a large pot soak beans overnight.
2. Thaw hens and rinse thoroughly, drain and refrigerate overnight.
3. Parboil the beans for 2 hours, drain and set asise.
4. In a large stock pot add stewing hens and water to cover hens, bring to a high simmer for 2-3 hours.
5. Remove hens, cool and debone.
6. Reserve chicken broth and add bones into pot and simmer for 2 hours uncovered, reduce chicken broth to 3 or 4 quarts.
7. In 3 gallon Nesco, heat oil over high heat.
8. add chicken and brown, add onion and brown, add bell pepper and garlic for another 10 minutes.
9. Stir in 1/3 of spices blend [total=1/2 cup of CTC blend], tomatoes, sauce, chili powder, cayenne, cumin, salt and black pepper.
10. Bring to a boil, reduce heat, add 2nd 1/3 of spices mix and simmer 2 to 3 hours at 350F.
11. 30 minutes before finish add last 1/3 of spices blend, corn,and beans.
12. Add 1 quart bean liquid if necessary to thin or stretch the chili quanity.
13. Garnish with cheddar cheese, tortilla chips, chopped white onions and oyster crackers.