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1
For the chicken: Add the whole chicken to boiling water and boil until thoroughly and safely cooked.
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2
(The skin should take on a visible color change, the temperature can vary depending on the stove, but typically, so long as the water is boiling, you are good to go.)
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3
Remove from the water and allow the chicken to drain and cool.
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4
Pull the meat in strips from the bone.
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5
For the sauce: In a large saucepan, toast the garlic in the oil over high heat until lightly browned, 1 to 3 minutes.
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6
Add half the chicken broth and the peppers and sweat for 2 minutes.
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7
Add the tomato paste and crushed tomatoes and bring to a boil.
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8
Fold in the pulled chicken.
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9
Reduce the heat, add the remaining chicken broth, and allow the mixture to simmer 5 to 10 minutes while stirring continuously.
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10
Keep warm.
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11
For the chili base: In a large saucepan, coat the bottom of the pan with the oil and sweat the onions and peppers over low heat .
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12
Stir often enough to avoid browning.
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13
Add the crushed tomatoes and spices and bring to boil.
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14
Add the beans and reduce the heat to a simmer.
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15
Let the base reduce to the thickness you like in your chili.
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16
Mix in the chicken and sauce and bring back to a boil.
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17
Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.
