Chicken Chili

Makes: Servings: Serves 6 generously, 8 in more moderate portions (i.e. what you see above)
Ingredients: 11

The method's theirs. Go give them the click.

Ingredients

2 pounds boneless skinless chicken parts, cut into 3 to 4 large chunks (I use a 50/50 mix of breasts and thighs)
1 small yellow onion, chopped small
2 large garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
2 teaspoons fine sea salt
Heat via 1 to 2 jalapenos or other fresh hot pepper, minced, or a ground chili powder of your choice, to taste
1 28-ounce can crushed tomatoes, fire-roasted if you can find them or 2 10-ounce cans Ro-Tel (yield is a little less but not noticeable in final chili)
2 2/3 cups small dried beans (I use half black beans, half small red beans; I do not presoak but do read the updated note up top; read the note at the bottom if you’re using kidney beans)
5 1/3 cups water (can replace all or part with broth)
To serve: Lime wedges, sour cream or Mexican crema, finely chopped white onion or thinly sliced scallion, chopped cilantro, corn or flour tortilla chips, and hot sauce

The steps live at smittenkitchen.com. We don't copy them: Smitten Kitchen wrote this recipe, and your visit supports them.