2 chicken breasts
1 (4 oz.) tomato paste
1 (12 oz.) tomato sauce
1 can Bush's chili hot beans (with juice)
3 tbsp. chili powder
1 tbsp. cumin
1 1/2 tsp. red pepper
2 tbsp. Texas Pete hot sauce
1 stalk celery, chopped fine
1/2 lg. onion, chopped fine
2 bay leaves
Rice

Boil chicken and shread. Mix all ingredients and cook 45 minutes, stirring occasionally. Remove bay leaves and serve over rice. (Not for the sensitive stomach.) 2 servings; add more stuff for more eaters.