Combine all ingredients in a crock pot or a large heavy bottomed pot, bring to a boil and then the lowest setting possible (simmer) for 8 hours or overnight. Quick recipe: Use 2 (32) oz. sized cans of cooked white beans instead of dried white beans. Saute the onions, garlic, celery, chilies, chicken/turkey and saute for 10 minutes on medium heat. Add half of the chicken stock. Then add salt, pepper, oregano, cumin and simmer for 45 minutes, adjust with the remaining chicken stock.
Puree 1 cup beans for a thicker chili and serve. Garnish with shredded cheese, fresh cilantro, tarragon or basil, chopped Tabasco peppers, raw chopped Oso Sweet onions or hot sauce.