1 1/4 lbs chicken thigh pieces, chunked and marinade overnight in a |
hot smokey barbecue sauce |
2 links skinless breakfast sausage, in 1 inch pieces (optional) |
1 (32 ounce) can pinto beans |
1 (15 ounce) can garbanzo beans (optional) |
1 (15 ounce) can black beans |
1 (15 ounce) can great northern beans |
2 medium yellow onions |
1/2 teaspoon mild chili powder |
3/4 teaspoon cumin |
1 chipotle pepper (mashed or chopped up fine (from the can) |
1/2 teaspoon celery seed |
1 teaspoon liquid smoke or 1 teaspoon mesquite powder |
1/2 teaspoon crushed black peppercorns |
1/2 teaspoon salt |
1 (6 ounce) can tomato paste |
1 tablespoon brown sugar (heaping) |
1/4 cup cider vinegar |
1/4 cup water |
1 teaspoon fine grits (optional) or 1 teaspoon cornmeal (optional) or 1 teaspoon masa harina flour, if you've got it (optional) |