- 6
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)
- 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
Preparation
Step 1
(I have always wanted to write recipe instructions just like this!) Throw everything in the pot and turn the heat on:
On the stove: Simmer the ingredients on low until the beans are tender, about 2 1/2 to 3 hours. Stir occasionally.
In a slow-cooker: On HIGH for 4 1/2 to 5 hours or on LOW for 8 to 10.
In a pressure-cooker: I am sorry but I haven’t tested it out in mine but my estimate, based on other recipes, would be 22 to 25 minutes, depending on the size of the beans. You can use your pressure cooker’s manual as starting point, as well.
To finish: The chicken will likely have fallen apart, but you can help it along by reaching into the pot with two forks and shredding it to your desired texture. Taste and adjust seasonings. Serve with fixings of your choice.
P.S. We like this with baked tortilla chips. I estimate two small corn tortillas per person and cut them into 8 wedges. Brush a large baking sheet lightly with olive oil, arrange tortilla wedges in one layer, lightly dab the tops with more olive oil and sprinkle with fine salt. Bake at 350 for 10 minutes, check for color, and add more baking time as needed until they’re golden and crisp.