1 lb black beans, rinsed and sorted
2 28 oz cans diced tomatoes
2 4 oz cans diced green chilies
1 med onion, diced
2 C cooked chicken, shredded (I poached chicken breasts in V8, cooled, then shredded)
2 T chili powder
3/4 t red chili pepper flakes
Salt/pepper to taste
Soak beans overnight. Drain, cover with 2-3 inches of water and simmer until tender, 1 1/2 hours.
Add remaining ingredients, simmer another two hours.
Serve with fresh tomato salsa and sour cream (in a tightly laced bodice, if you're looking for more votes).
Meg's Notes: The recipe doesn't call for draining the bean cooking water, or the tomatoes. It makes for a fairly "soupy" chili. If you want a thicker chili, consider draining the beans before adding the tomatoes.
If you want big chunks of chicken, wait until 30 minutes before serving to add the chicken. The longer its in the chili, the threadier the chicken becomes. (after cooking for two days, it was lots and lots of little pieces of chicken).