Chicken and Pinto Bean Chili
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INGREDIENTS 8 dried red chiles, stemmed and seeded
1 tablespoon cumin seeds
1-1/2 tablespoons fresh oregano leaves or 2 teaspoons dried
1 pound pinto beans, soaked overnight and drained
3 medium yellow onions, chopped
2 large carrots, chopped
6 cloves garlic, chopped
3 fresh jalapenos, preferably red, stemmed, seeded, and chopped
2 pounds skinless chicken thighs
2 tablespoons salt
Shredded sharp Cheddar or Cotja cheese, for garnishCover the chiles with about 4 cups boiling water and steep until soft, about 15 minutes. 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 (don't toast dried oregano).
Put the beans in a stockpot to cover them with 7 cups water. Add the chile purée, toasted ground cumin, toasted (or dried) oregano, onions, carrot, garlic, jalapenos, and chicken thighs. Bring to a boil, reduce the heat, and simmer, skimming any foam.
Remove the chicken thighs when cooked, 25 to 30 minutes. When the chicken is cool enough to handle, put 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 shredded cheese.
Makes 8 servings