Chicken & Pinto Bean Chili

Chicken & Pinto Bean Chili
Photo by Laurie Smith


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

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


Best Wine Deals

See More Deals

Snooth Media Network