Modern Chili Con Carne

Ingredients

• 2 pounds Chicken (Cut into 1-inch pieces)
• 1 teaspoon Salt (Or to taste)
• 0.5 teaspoon Black Pepper (Freshly ground)
• 2 tablespoons Olive Oil
• 8 whole Dried Red Chilies (Ancho or New Mexico chilies recommended)
• 1 medium Onion (Finely chopped)
• 2 cloves Garlic (Minced)
• 6 cups Chicken Broth
• 3 tablespoons Butter (Unsalted)
• 3 tablespoons All-Purpose Flour
• 1 14.5 ounce can Canned Diced Tomatoes (Optional, for added flavor)
• 1 teaspoon Ground Cumin
• 2 tablespoons Chili Powder
• 1 teaspoon Dried Oregano

Instructions

1. 1Clean and cut the chicken into serving pieces (about 1-inch cubes). Season with salt and pepper.
2. 2Heat olive oil in a large pot or Dutch oven over medium-high heat. Sauté the chicken in batches until browned on all sides. Remove the chicken from the pot and set aside.
3. 3Remove seeds and veins from the dried red chilies. Cover with boiling water and cook until soft (about 15 minutes). Mash and rub through a sieve or blend in a blender until smooth.
4. 4In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant (about 5 minutes).
5. 5Add the chili paste, cumin, chili powder, oregano, and canned diced tomatoes (if using) to the pot. Cook for 2 minutes, stirring constantly. Return the chicken to the pot. Add chicken broth to cover. Bring to a boil, then reduce heat and simmer for 1 hour, or until the chicken is tender.
6. 6In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk the roux into the chili, stirring until the sauce thickens. Simmer for another 10 minutes.
7. 7Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro.