FOOTBALL TIME - BEAN AND CHICKEN CHILI

Now that Thanksgiving is over, you know the football season isn't far behind...boo hoo!!!!!! After a big meal of turkey and ALL the side dishes, it will be nice to settle down with a one pot dish that just tastes delicious and makes watching the game so much more enjoyable...less clean up!!!

Ingredients:

6 dried small red chiles stemmed and seeded
1 tbl cumin seeds
1 lb dried pinto beans soaked overnight and drained
2 tbl fresh oregano leaves (or 3 tsp dried)
2 large yellow ontions diced
3 large carrots diced
2 stalks celery diced
7 cloves garlic minced
2 fresh jalapenos stemmed, seeded, diced
2 lb skinless chicken thighs
salt
grated cheddar cheese for garnish

In a small bowl, cover the dried chiles with boiling water and let steep for about 15 minutes until soft. Reserve 2 cups of the soaking water and drain the seeds from the rest of the water. Puree the chilies in a blender with the 2 cups reserved water.

In a small saute pan, add cumin seeds and toast. Grind them in a blender after about 5 minutes. In the same pan toast the oregano leaves (only fresh ones) and remove as they start to dry out.

Put the beans in a soup pot and cover with 7 cups of water. Add the chili puree, toasted cumin and oregano, onions, carrots, garlic, celery, jalapenos ans chicken thighs. Bring to a boil then reduce and skim off fat as it rises. Remove the chicken when it is cooked through about 25 minutes. After it cools, shred the chicken thigh meat and set aside and discard the bones.

Continue to cook the beans until tender about 1 to 1-1/2 hours. Return the chicken to the pot and heat through. Add salt to taste. Serve with grated cheese on top.

The house will smell great!
ENJOY!