Competition Chicken Chili

3 chicken breasts, diced (1.25 lbs)

1 pork chop

2 tablespoons olive oil

½ cup white wine

8 oz tomato sauce

½ tablespoon gochugang (Korean hot pepper paste)

2 tablespoons Top Hat Chili Powder

1 quart chicken (turkey) stock

First Spice Mix

6 tablespoons Top Hat Chili Powder

1 tablespoon garlic powder

1 tablespoon onion powder

Second Spice Mix

1 tablespoon cumin

1 tablespoon sugar

Brown the chicken in 2 tablespoons of olive oil over medium high heat, working in batches. Set the chicken aside and sear the pork chop on both sides (add more olive oil as needed). Remove the pork chop and deglaze the pot with white wine, scraping up any brown bits stuck to the bottom. Add the tomato sauce and the 2 tablespoons of chili powder and cook for 2 minutes. Add the chicken and the pork chop back in the pot and pour in the turkey stock. Reduce the heat to low and simmer for 1 hour.

After an hour has passed add the second spice mix and cook for an additional 30 minutes. When 30 minutes have passed, add the third spice mix and remove the pork chop. Simmer this for at least an additional 10 minutes.