Yield: Yields 10 cups.
New Mexico red chiles are common dried chiles found in many grocery stores. You can also use a couple of chilcostle chiles or tiny cascabels in place of some of the New Mexico red chiles for a more complex flavor. To order chiles by mail, try Coyote Cafe General Store (www.coyotecafe.com; 800-866-4695) or Pendry’s Chile Supply (800-533-1870).
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While the flavor of this chili is excellent, there must be an error in the recipe. I've made this chili twice and both times the beans resisted cooking and were not soft enough (yes, they were presoaked) even after 2-3 hours of cooking/simmering. And I love pinto beans so I was disappointed. Beans cannot be cooked with salt or acid. This I know, but I followed the recipe anyway. I think the acid contained in the peppers is preventing the beans from cooking properly. I recommend cooking the beans separately (with just a bit of oil and diced onions) from all of the other ingredients and adding them to the chicken and spices, adjusting the amount of liquid, accordingly. With this adjustment, I would give this recipe 5 stars.
This chili is a real crowd pleaser - I've "won" a couple of informal cook-offs with this and the other recipes from this article. Using actual dried chili peppers - and lots of it - means the final flavor is much more deep and satisfying than most other chilis out there. When I'm in a hurry, 1lb dried beans = 6 regular size cans.
This is one of my families favorite chilies and a regular at our table. I found this when looking for chilies that use whole dried chili peppers rather than canned seasoning mixes and I've never looked back.
This is an excellent recipe. Tried it once, then again. 2nd time I added a can of tomato paste because here in Texas chili just is not chili without some kind of tomatoes. For a cold day its great.
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