1 red pepper, chopped
1 green pepper, chopped
4 tablespoons butter
1 large onion, chopped
4 teaspoon minced garlic
1 teaspoon salt
1 teaspoon oregano
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon crushed red pepper
dash of cayenne pepper
1 large or 2 small chickens, cooked
4 16-oz. cans black beans with liquid
2 16-oz. cans Mexican-style stewed tomatoes
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
Melt butter in a large Dutch oven over medium-high heat. Saute the red and green pepper and onion until tender. Add garlic and the remaining seasonings. Reduce heat and saute another one to two minutes. Add chicken meat to pepper mixture and saute for another two to three minutes. Add beans, stewed tomatoes, tomato sauce and tomato paste to the mixture. Bring to a low boil. Reduce heat and simmer, uncovered, for about 30 minutes or until chili thickens.