Although this isn't technically chili, it's a one pot meal that's great with or without heat and a staple here at casa de Zuhl....
We call it Chicken Waynbo. It makes a VERY large pot of stew (we use an 8 gallon pot and serve it at large gatherings)
Brown 1/2 pound of chopped bacon until crisp. Remove all but a couple tablespoons of the fat. Season 20 boneless chicken thighs with salt and pepper and brown in bacon fat (add some veg oil if necessary.
After browning meat, sauté 2 1/2 pounds of onions (cut into eighths), 2 1/2 pounds of potatoes (cut into bite size chunks) and 1/2 a head of celery,chopped, and 2 pounds of mini carrots cut into thirds. Add in 2 Tablespoons of chili powder.
After sautéing for 30 minutes, add 1 head of garlic which has been peeled and chopped, hot sauce to taste (we use 1 Tablespoon and then pass the bottle at the table), 1 bottle of beer, ¼ of a bottle of bbq sauce, 32 ounces of chicken stock.
Simmer for two hours, stirring every 10 minutes.
After the two hours add in a bag each of frozen baby corn and green beans and another 2 1/2 pounds of chopped onions. Simmer for one hour, stirring every 10 minutes.
Add another 2 1/2 pound of potatoes, a bag of frozen peas and the rest of the barbeque sauce. Cook for one hour, stirring every 10 minutes.
Season with salt and pepper to taste.
Add ¼ cup each of chopped fresh parsley and chives (this should be done just before serving).
We serve this with rice (you'll need a few pounds of rice) and it's a huge hit with our friends!