Chicken Chili

14oz. chicken tenders

2-4c chopped celery and onion

1T ground cumin

1T med.-hot chili powder

1T sugar

28oz. can petite diced tomatoes

8oz. tomato sauce

15oz. can black beans

15oz. can kidney beans

2c water

½t salt

Cut the chicken into bite-size pieces into a 4-5 quart pot. Add celery and onion and 1-2T butter. Stir over low heat. When butter is melted and everything starts sizzling, continue to stir-fry these ingredients over medium heat. When chicken starts to brown and vegetables are translucent add a little water. Stir and do the browning procedure once more, deglazing the pan with water or a little beer, white wine or Balsamic vinegar. Drain and rinse the beans. Add remaining ingredients, stir to combine well. Simmer on low an hour or so to finish cooking and bring out the flavors. Serve with biscuits, cornbread or crispy breadsticks. . .Lin