Chicken & Pinto Bean Chili

Chicken & Pinto Bean Chili
Photo by Laurie Smith


  • 2 lb. skinless chicken thighs
  • 2 Tbs. salt
  • 2 large carrots, chopped
  • Shredded sharp Cheddar or Cotija cheese for garnish
  • 8 dried red chiles, such as New Mexico red, stemmed and seeded
  • 1-½ Tbs. fresh oregano leaves or 2 tsp. dried
  • 1 Tbs. cumin seeds
  • + 4 more ingredients
    • 1 lb. dried pinto beans, soaked overnight and drained
    • 3 fresh jalapeños (preferably red), stemmed, seeded, and chopped
    • 3 medium yellow onions, chopped
    • 6 cloves garlic, chopped

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...

View full recipe at Fine Cooking


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