1Give the beans a final rinse and put them in a large pot covering them with an inch of water.
Add the onion, chili sauce, garlic, paprika, salt, and pepper.
Bring to a boil and lower the heat to medium.
Cook for a minimum of 4 hours.
WATCH THE WATER. Maintain water over the top of the beans at all times.
(you can use the crockpot on high if you wish)
2Boil the chicken with the celery, garlic powder, parsley, and oregano until fully cooked (about 20 minutes).
Pull chicken out to cool and add the veggies and 2 cups of liquid to the bean pot.
Shred the chicken and add to the beans.
Continue to add chicken cooking liquid to the beans to retain water height until the beans are fully cooked.
3Taste test for seasoning and add more chili if you prefer it a bit hotter.
Serve topped off with sour cream, chives, and fresh cilantro.