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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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4 ounces dried great northern beans
4 ounces dried pink beans
4 ounces dried black beans
1 16 ounce can crushed tomatoes
1 14 ounce can tomato sauce
1 14 ounce can tomato purée
1 tablespoon olive oil
1 pound boneless, skin less chicken breast, cut in ½ inch cubes
3 medium tomatoes, chopped
1 large onion, chopped
4 to 6 cups water or chicken stock
2 cloves garlic minced
salt to taste
2 jalapeño chilies, seeded, if desired, chopped
1 large cayenne chill, chopped
2 anaheim or poblano chili peppers, chopped
1 to 2 tablespoon hot red pepper sauce
1 tablespoon ground cumin
1 tablespoon chill powder or more to taste
1 to 2 teaspoon crushed red pepper flakes
1 to 2 teaspoon ground red pepper
1 to 2 teaspoon ground white pepper
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 ½ 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 to 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 ¼ 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.