Black Bean & Chicken Chili

prep time:: 0 mins

Serving size: 8

ingredients

2 cans black beans -- drain and rinse
3 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon allspice
1 teaspoon ground cinnamon
2 1/2 pounds chicken thighs
2 tablespoons olive oil
3 1/2 cups chicken stock
2 cups water
6 cloves garlic
4 dried ancho chilies (stemmed & seeded) -- chopped
2 bay leaves
1 tablespoon minced canned chipotle chilies in adobo -- *see note
1/2 can tomato paste
3 corn tortillas
vegetable oil for deep frying
Sour cream
salsa

directions

Preheat oven to 325F. Mix 1 tablespoon chili powder, cumin, allspice and cinnamon in small bowl. Rub spice mixture over chicken. Heat 2 tablespoons olive oil in nearby skillet over medium-high heat. Add chicken and brown well on all sides, about 6 minutes. Transfer chicken to rosting pan. Add chicken stock, 2 cups water, garlic, ancho chilies, cloves, bay leaves and chipotle chilies to roasting pan. Cover pan tightly with foil and bake until meat almost falls off bones, turning occasionally, about 2 hours.

Combine beans with 2 tablespoons chili powder. Transfer chicken to bowl and cool. Pour chicken cooking liquid into beans. Shred chicken, discarding any fat. Mix chicken into beans and add 1/2 can tomato paste to thicken. Bring to simmer. Can be made 2 days ahead. Cover and chill. Bring to simmer before continuing. Heat oil in heavy saucepan over medium-high heat. Working in batches, add tortilla strips and fry until crisp, about 1 minute. Transfer tortillas to paper towels.

Ladle chili into bowls. Top with sour cream, salsa and tortilla strips. Makes 8 servings. Can easity be doubled.