Chicken and Pinto Bean Chili 
Posted by: "AJ" aj788888@yahoo.ca   aj788888 
Thu Dec 14, 2006 10:02 am (PST) 
Chicken and Pinto Bean Chili

8 dried red chiles, such as New Mexico red, stemmed and seeded
1 tbsp. cumin seeds
1 1/2 tbsps. fresh oregano leaves or 2 tsp. dried
1 lb. dried pinto beans, soaked overnight and drained
3 medium yellow onions, chopped
2 large carrots, chopped
6 cloves garlic, chopped
3 fresh jalapenos, stemmed, seeded, and chopped
2 lbs. skinless chicken thighs
2 tbsps. salt
shredded sharp Cheddar or Cotija cheese for garnish

Cover the chiles with about 4 cups boiling water and steep until soft, about 15 minutes. 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't toast dried oregano). Put the beans in a stockpot and cover them with 7 cups water. Add the chile purée, toasted ground cumin, toasted (or dried) oregano, onions, carrot, garlic, jalapenos, and chicken thighs. Bring to a boil, reduce the heat, and simmer, skimming any foam. Remove the chicken thighs when cooked, 25 to 30 minutes. When the chicken is cool enough to handle, pull the meat from the bones into large pieces and set aside; discard the bones. Continue cooking the beans until tender, another 1 to 1 1/2 hours. Return the chicken to the pot to heat it thoroughly. Season with the salt, adding more to taste. Serve in bowls topped with the grated cheese.
Makes 10 cups.