Jalapeño Chicken Chili

Ingredients for 4 servings:

• 250 g beans, white, dried
• 2 chicken legs
• 250 g bacon, streaky, in one piece
• ½ tsp baking soda
• 1 can of tomatoes, chopped, approx. 400 g
• 150 g onion(s)
• 150 g bell pepper(s), red or green
• 1 Jalapeño(s), red, pitted
• 1 jalapeño(s), green, pitted
• ½ tsp cumin, freshly ground
• ½ tsp Pul Biber
• 1 tsp oregano
• 3 large garlic cloves
• 285 g corn from the can
• 150 g herb cream cheese
• Salt and pepper, freshly ground

Instructions

Working time approx. 25 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 9 hours 55 minutes

a bit spicy

Soak the white beans in water for 8 hours overnight. Cook the chicken thighs and bacon in lightly salted water, remove from the broth, and let cool. Reserve the cooking water. Remove the meat from the bones. Cut the cooled meat and bacon into pieces. Slice the jalapeños. Roughly dice the onions. Chop the bell peppers. Strain the soaked beans, bring to a boil with 0.5 liters of cooking broth, the tomatoes, onions, cumin, chili spice, and baking soda, and simmer over low heat for about 50-60 minutes until soft. Add the chicken, bacon, bell peppers, corn, and crushed garlic, and simmer gently for about 5 minutes. Finally, stir in the cream cheese and oregano. Season the chili with salt and freshly ground pepper.