1. Melt butter in a large stockpot over medium heat. Add the onion and bell pepper and cook until the vegetables are soft, about 10 minutes. Make a well in the center of the pot and add the garlic, cumin, chili powder, coriander, ground pepper, paprika and mustard. Stir for about 1 minute until fragrant and then stir spices into the vegetable mixture. Remove the pot from the heat and stir in the tequila. Put the pot back over over the heat and cook until tequila has evaporated, about 5 minutes. Stir in the salsa, chilis, soaked and drained beans, chicken stock, worcestershire sauce, tabasco and sea salt. Increase heat to high and bring to a boil. Skim off any foam that rises to the top and discard. Lower heat to a simmer and let chili simmer for 4-5 hours, or until beans are soft. Stir in the chopped chicken breasts. Serve with toppings.

For the Dixie Chicken:

1. Stir together olive oil, fermented tamari, sherry, honey, lime, garlic and pepper in a measuring cup. Place chicken in a large baking dish and pour marinade over top. Cover and place in the refrigerator for 2-4 hours to marinate. Take the chicken out of the refrigerator 30 minutes before cooking. Preheat the grill to medium to medium heat. Grill the chicken 5 to 6 minutes per side. The chicken is done when the internal temperature is 170ºF. Transfer the chicken to a cutting board and let cool 10 minutes before chopping.
2. This chicken is fabulous on it’s own or chopped in a salad!