Spiced up Chili

I made this chili a few weeks ago. Since it's modified from my Better Homes and Gardens cookbook, I thought nothing of adding a little extra chili powder. That is, until I took a few bites and found my sinuses instantly cleared.

But, since I try my best not to waste food, I packed it up and dragged it across the lake to CarrMat (this name is derived from the mail slips which tell him he has a package). CarrMat has some sort of superhuman tolerance for spice, and finished off the rest of it. And even wants the recipe!

Chicken Chili with Two Types of Beans

3 lbs chicken thighs, bone in
1-1.5 large onions
1 large sweet green pepper, chopped
6 cloves garlic, minced (I like garlic)
1 15 oz can red kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 28 oz can whole tomatos, undrained
1 16 oz can tomato sauce
7-8 teaspoons chili powder (dial it down to 4-6 if you're a normal individual)
1 teaspoon dried basil
A few dashes of Crystal hot sauce

I tend to use a crock pot when making chili. It's fairly essential to use a crock pot or a dutch oven for this recipe, as you're not cooking the chicken beforehand. The chicken needs a long cooking time so that the meat will separate from the bones. I just throw everything in the pot and leave it be, 8-10 hours on low, 4-5 on high. It can simmer on the stove for a good 4-5 hours.