Chicken & Pinto Bean Chili

Chicken & Pinto Bean Chili
Photo by Laurie Smith

Ingredients

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

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network