Dennis' Chicken Chili by Alecto the Night Owl

5 lbs chicken thighs
1 onion halved
2 carrots, halved
3 celery ribs, halved
3 bay leaves
Juice of 1 lime
2 teaspoons cumin
1 teaspoon coriander
6 black peppercorns
1 lb dried kidney beans
3 tablespoons olive oil
3/4 c each chopped onion and poblano peppers
8 oz diced (1/2) andouille sausage (smoked will work ok)
1 tablespoon each ground coriander, cumin and chili powder
1 can (28 oz) crushed tomatoes
4 oz tomato paste
2 tablespoons each red wine vinegar, molasses and chopped chipotle pepper
1 tablespoon sugar
1 1/2 c diced ripe tomatoes
1/2 c fresh cilantro leave

1. Place chicken, along with next 8 ingredients in a large, heavy pot; add water just to cover. Bring to a boil, reduce heat and simmer for 30 minutes or until chicken is cooked through. Remove chicken to a bowl. Strain and, return the broth to the pot and reserve. Shred the chicken and reserve.
   
   
2. Add the beans to the reserved broth. Bring to a boil, reduce heat and simmer until tender, about 45 minutes, skimming any foam. Drain beans, reserving 1 cup of the cooking liquid, set aside.
   
   
3. Heat olive oil in a heavy pot over medium-low heat. Add onions, poblano peppers and sausage, cook for 8 minutes. Add coriander, cumin and chili powder; cook for 3-4 minutes, stirring. Add tomatoes, tomato paste, vinegar, molasses, cipotle, sugar and the reserved bean liquid. Simmer for 20-25 minutes. Add diced tomato, cilantro, reserved beans and chicken. Cook for 10 minutes longer.
   
   
4. Prepare garnishes: Combine sour cream and chives in a bowl. In another bowl, combine the mango, tomato and cilantro. Salt and pepper to taste. Top with garnishes and cheese.
   
   

Optional garnishes:

1 each ripe mango and tomato, diced in 1/4" cubes
1 cup sour cream
Salt & pepper to taste
1/2 cup snipped chives
Grated pepper jack cheese