I'll send the chili recipie as soon as I get time - I think I'll make some chili first, though, and measure things so I actually have a recipe! LOL!
Here's the chicken catchitori:
Two fryer chickens, cut up
(I like to use de-boned breasts, each cut in half, or use boneless chicken strips.)
1/2 cup flour
1/2 tsp. salt & 1/2 tsp pepper
1 green pepper diced
1 med-lg. onion
2 cloves garlic, chopped
1/2 tsp. oregano
1 can stewed or plain tomatos
sliced mushrooms (about 4 oz.)
if desired, 1/2 cup cooking sherry or white wine (or just add a little water)
Combine flour, salt, pepper in bag, coat chicken. heat oil, brown well. Add garlic, onion, gr. pepper and cook till veggies are soft, add back chicken, add tomatos, oregano, mushrooms & wine. Simmer for 30 - 45 minutes.
Near the end of cooking, I sometimes make a roux with a little flour and broth and add to thicken slightly.
Tip - the longer you cook it, the better it gets. This is one of those recipies that tastes great the next day, too.

Make a big bowl of mashed potatoes to serve it with - delicious!