Remove the skin from the chicken thighs. Heat a large, cast iron pot to medium. Add olive oil and chicken. Cook for three minutes and flip. Add rough cut onions, celery, and carrots. Add water until the chicken is completely covered. Bring to a boil then turn down the heat and simmer for 30 minutes.
Remove the chicken from the liquid and reserve on a platter. Strain the liquid and save for the chicken stock used later in the recipe.
For the Chili:
In a cast iron pot, heat olive oil, onions, anaheim peppers, jalapenos, and smoked chipotle peppers to medium. Add garlic, smoked andouille or chorizo sausage. Cook for 20 minutes. Season with a blend of salt, pepper, garlic, cumin and chili powder.
Add flour to soak up the oil and thicken the chili, stir. Add the chicken broth strained from the chicken thighs, along with black beans, Worcestershire, Tabasco and red wine vinegar. Cover and cook for 20 additional minutes. Use an emersion blender to puree some of the beans, not all. We want both textures; whole and pureed. Chop or shred the chicken and add to the chili.
Garnish / Finish
Pour into a large bowl, top with sour cream, tortilla strips and cheddar cheese. Top with fresh cilantro.