Chicken Chili Recipe

Toast the dried chilies in a dry pan over medium heat for 1-2 minutes per side. Do not burn. Transfer to a bowl and cover with very hot water. Soak 20 minutes, until soft.

Add softened chilies to a food processor with ½ cup soaking water (or fresh water) and ½ teaspoon salt. Process until smooth. Strain for an extra-smooth chili paste, if desired. Set aside.

Heat oil in a large pot or Dutch oven over medium heat. Season chicken with salt and pepper. Sear in batches to brown both sides, about 3-4 minutes per side. Remove and set aside.

Add onion and jalapeños. Cook 5 minutes to soften. Add garlic and cook 1 minute.

Pour in ½ cup chicken broth. Scrape up the browned bits from the bottom of the pot (great flavor there).

Stir in the reserved chili paste, tomato paste, smoked paprika, oregano, coriander, cumin, cayenne, salt, and pepper. Cook 1 minute to deepen the flavor.

Add remaining chicken broth, fire-roasted tomatoes, pinto beans, and hot sauce to taste. Stir.

Chop or shred the seared chicken into bite-sized pieces and add it to the pot. (Or return the thighs whole and shred later.)

Bring to a boil, then reduce heat and simmer uncovered for at least 1 hour. The chili will thicken slightly. Taste and adjust seasoning.

Ladle into bowls and serve with your favorite toppings.