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