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...
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