While I am not usually a fan of chain restaurants, and am not usually enamored of chicken chili, the Bandera / Houston's operation in Los Angeles offered an absolutely perfect Black Bean Chicken Chili which has since been removed from their menu because (according to the GM) it was too labor intensive.
I asked for the recipe, but they would not give it out because they might bring it back. Would any of you out there in Chowhound land happen to know how this dish was done? It was a perfect balance, I thought, between solid and liquid ingredients and between hot and savory. Damn!