Chicken & Pinto Bean Chili

Ingredients

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