CTC Chicken Tortilla Chili

• 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

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.

baking hens, vegetable oil, rice vinegar, yellow onions, bell peppers, garlic, chicken broth, tomatoes, tomato puree, chili powder, cayenne powder, black pepper, salt, corn kernels, black beans

Taken from www.food.com/recipe/ctc-chicken-tortilla-chili-475660 (may not work)