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1
Place the beans in a large stockpot.
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2
Pour over 8 cups of the water, bring to a boil, reduce heat, partially cover, and simmer for 1 hour, until the beans are tender.
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3
Set aside until ready to use.
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4
Meanwhile, heat 2 tablespoons of oil in a large stockpot over medium heat.
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5
Add the chicken pieces and brown on all sides.
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6
Add the remaining water, bring to a boil, reduce heat, and simmer for 10 minutes, until the chicken is cooked through.
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7
Remove the chicken with a slotted spoon, reserve the poaching liquid, and when cool enough to handle remove the meat from the bones and set aside.
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8
Strain the poaching liquid to remove solids, reserving 6 cups, and set aside (see Notes).
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9
Heat the remaining 2 tablespoons of oil in the pot and add the onions, carrots, bell peppers, jalapenos, and habanero pepper.
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10
Sweat for 4 minutes, until tender.
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11
Add the chili powder, cumin, coriander, bay leaves, oregano, and salt and stir to coat vegetables.
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12
Simmer 5 minutes to cook the spices and increase flavor.
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13
Return the chicken to the pot and add the reserved poaching liquid and tomatoes.
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14
Bring to a boil, reduce heat, partially cover, and simmer for 20 minutes.
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15
Return the beans to the pan and stir in the bulgur.
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16
Simmer for 20 minutes, until the bulgur is tender.
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17
Remove from heat and stir in the habanero sauce and garlic.
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18
To serve, remove the bay leaves, ladle the chili into bowls, and top with the chopped cilantro.
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19
VARIATION: TURKEY RED BEAN CHILI
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20
Substitute red kidney beans for black.
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21
Saute 1 pound of ground turkey meat in 2 tablespoons oil until browned and cooked through, about 5 to 7 minutes.
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22
Remove the meat with a slotted spoon, reserving the oil in the pan.
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23
Pick up the recipe where instructed to sweat the Vegetables In oil (step 3).
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24
Add the turkey meat when instructed to add chicken, 8 cups Vegetable stock or water and tomatoes (step 5).
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25
Proceed with the recipe as directed.
