Chili Entry Winner

6 frozen, skinless, boneless chicken breasts 2 tbsp chicken boullion

powder 1 quart water 2 tbsp olive oil 3 medium onions, chopped 28 oz

red kidney beans, rinsed and drained (2 - 14oz cans) 14 oz pork and

beans 1 large red pepper, chopped 1 medium green pepper, chopped 38

oz canned tomatoes, chopped, with liquid (2 - 19oz cans) 11 oz tomato

paste (2 - 5-1/2oz cans) 6 oz chicken stock (from cooking breasts) 3

tbsp parsley 1-1/2 tsp cilantro (mexican) 1 tsp garlic 2-1/2 tsp

cumin 3-1/2 tsps chili powder 2 tbsp hot pepper sauce (watkins

inferno sauce) 1/2 tsp salt 1/4 tsp mexican pepper blend (watkins)

1/2    tsp sugar

Mix 2 tbsp chicken boullion powder with water.  Add frozen chicken

breasts and bring to boil.  When chicken breasts are just done and

have plumped up, drain, saving some of the chicken stock.  While

draining and cooling, saute the chopped onions in the olive oil until

just tender. Add chopped green and red peppers and saute about 3-4

minutes. Turn heat down to low. Slice the chicken breasts into chunks

and add to pot. Add the drained beans, pork and beans, and spices.