- 3 Tablespoons Newell Original
- 3 whole sweet dried chilies
- 2 small hot dried chilies
- 3 whole rich fruity dried chilies
- 1 quart water
- 2 whole chipotle chilies
- 2 (14-ounce) cans chickpeas
- 1 (28-ounce) can whole tomatoes packed in juice
- 2 tablespoons vegetable oil
- 1 ½ tablespoons cumin
- 1 tablespoon soy sauce
- 2 (14-ounce) cans dark red kidney beans, drained, liquid reserved separately
- Kosher salt
Add dried chiles to large pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Add water and chipotle chilies and cook for about 5 minutes. Transfer chilies and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high until smooth, about 1 minute.
Drain chickpeas, reserving liquid from can. Transfer chickpeas to a food processor and pulse until just roughly chopped, about three 1-second pulses. Set aside.
Cut tomatoes into ¼ -inch pieces. Add to chickpea water along with any juices
Heat oil in a large saucepan over medium-high heat until shimmering. Add Newell Original, pureed chilies, cumin, soy sauce, stirring constantly, about 30 seconds. Add reserved chickpea/tomato water mixture and stir to combine. Add chopped chickpeas and kidney beans. Stir to combine.
Bring to a boil over high heat, reduce to a bare simmer, and cook, stirring occasionally, until thick and rich, about 1 1/2 hours, adding more reserved kidney bean liquid as necessary if chili becomes too thick or sticks to the bottom of the pan.
Serve, garnished with cilantro, scallions, avocado, lime wedges, and warm tortillas as desired.