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1
Prep: Mince the garlic. Dice the onion. Dice the bell pepper. Dice the jalapeno. Mix all the dry spices together in a small bowl. Pour vinegar and red wine into a cup or small bowl. Cut the chicken breast into piece approximately 1/2 - 5/8 inch squares.
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2
Put a 3 quart pot on the stove (larger if you're increasing this recipe) over medium heat. Put in the olive oil and let it get hot. Add the garlic, onion, bell pepper, and jalapeno (if using a raw one). Saute for about five minutes, or until the veggies are beginning to soften.
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3
Either add the chicken (my preference) or put the veggies in a bowl and brown the chicken in the juices in the pan. Add the veggies back (if you took them out). Add the black beans, tomatoes, tomato paste, spices, vinegar, and wine - you shouldn't have anything left on the counter. Stir to blend everything.
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4
Let the chili start to bubble, then turn the heat to low, cover the pot, and let it cook for 60 minutes to pull all the flavors together. Stir it a time or three to keep from sticking, and to fuse flavors. Pour into bowls and enjoy. Have an extra napkin for everyone to mop their brow.
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5
If you are one of these unfortunate souls who don't like to sweat while you eat, you can reduce the jalapeno and chili flakes by half, and see how that works.
