Summarize the following:
When the spices have had a chance to toast, pour 4 cups (946 ml) of chicken broth into the Dutch oven. Keep the heat on medium-high, and allow the mixture to come to a simmer, which should take approximately 5 to 10 minutes. If you want the chili to have a fresher, brighter flavor, you can add the juice from 1 to 2 limes in with the chicken stock. Once you’ve brought the chili to a simmer, add the combination of mashed and unmashed beans to the Dutch oven. Stir well, and allow the chili to simmer for another 20 minutes. Keep an eye on the chili to ensure that it doesn’t come to a full boil. If it starts to boil, lower the heat. After the chili has simmered for 20 minutes, taste it. Add more Kosher salt, fresh ground pepper, and any other seasonings that you think are necessary. When the seasoning is right, add 3 cups (375 g) of cooked chicken that’s been shredded or chopped to the chili. Mix well to fully incorporate the meat, and allow the chili to simmer again to warm the chicken through, which should take 5 to 7 minutes. You can use whatever type of chicken that you like in the chili as long as it’s cooked. If you’re short on time, you can purchase a rotisserie chicken from the grocery store and remove the meat from the bones for the chili. Once the chicken has been mixed into the chili and heated through, serve it in individual bowls. You can top the chili with whatever toppings you like, such as sour cream and/or shredded cheddar cheese. Other toppings you may want to add to the finished chili include crushed tortilla chips, guacamole, pico de gallo, and/or chopped jalapenos.
Add the chicken stock and simmer. Mix in the beans and simmer again. Taste the mixture and season accordingly. Stir in the chicken and simmer to heat it through. Ladle the chili into bowls and top as desired. Finished.