I originally found this recipe online and it was loaded with canned tomato products. It was also made with chicken breasts - and I've changed it to chicken thighs as they are juicier and better suited to a recipe like this - but breasts will do if it's all you have. Just try to stick to FRESH ingredients.
1I do this in my crock pot set on high. I spray the inside of my crock pot and add the chicken & celery - my crock pot runs really hot - so after about 1/2 hour I come back give the chicken and celery a stir and add the onions and garlic
2when the onions are becoming ranslucent, I add the tomatoes and the container of tomato sauce and lower the crock pot to medium
3after 1/2 hour I add hot sauce or red pepper flakes to taste (I am a strange bird - I put red pepper flakes on all my food - including my eggs) AND I use a hot sauce called Religious Experience! Do what feels right to you
4let the flavors marry in the crock pot. Usually I make this dish a day ahead - allow it to cool and refrigerate it overnight......wait till the next day to serve
5The day you are going to serve the chili - take your cilantro and chop it into strips. Serve up your bowls of chili (I serve mine over rice) and top each with some strips of cilantro and the crumbled blue cheese (I leave the blue cheese off mine - LOL!)
6This is a complete meal - just add a side salad - some cuban bread & a glass of sangria and you're good to go!