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Chicken & Pinto Bean Chili




Source of Recipe


From Layering Flavors for the Best Chili


List of Ingredients




Yields 10 cups; serves eight.

8 dried red chiles, such as New Mexico red, stemmed and seeded


1 Tbs. cumin seeds


1-1/2 Tbs. fresh oregano leaves or 2 tsp. dried


1 lb. dried pinto beans, soaked overnight and drained


3 medium yellow onions, chopped


2 large carrots, chopped


6 cloves garlic, chopped


3 fresh jalapeños (preferably red), stemmed, seeded, and chopped


2 lb. skinless chicken thighs


2 Tbs. salt


Shredded sharp Cheddar or Cotija cheese for garnish




Recipe



Cover the chiles with about 4 cups boiling water and steep until soft, about 15 min. Reserve 2 cups of the soaking liquid and then drain the chiles. In a blender, purée the chiles with the reserved liquid.

Meanwhile, toast and grind the cumin seeds and toast the oregano as described at left (don't toast dried oregano). Put the beans in a stockpot and cover them with 7 cups water. Add the chile purée, toasted ground cumin, toasted (or dried) oregano, onions, carrot, garlic, jalapeños, and chicken thighs. Bring to a boil, reduce the heat, and simmer, skimming any foam. Remove the chicken thighs when cooked, 25 to 30 min. When the chicken is cool enough to handle, pull the meat from the bones into large pieces and set aside; discard the bones. Continue cooking the beans until tender, another 1 to 1-1/2 hours. Return the chicken to the pot to heat it thoroughly. Season with the salt, adding more to taste. Serve in bowls topped with the grated cheese.