Chicken Chili

Name: Chicken Chili
Cuisine: Mexican, Latin American, American
Ingredients: 2 pounds boneless skinless chicken parts, cut into 3 to 4 large chunks (I use a 50/50 mix of breasts and thighs); 1 small yellow onion, chopped small; 2 large garlic cloves, minced; 1 tablespoon ground cumin; 1 1/2 teaspoons dried oregano; 2 teaspoons fine sea salt; Heat via 1 to 2 jalapenos or other fresh hot pepper, minced, or a ground chili powder of your choice, to taste; 1 28-ounce can crushed tomatoes, fire-roasted if you can find them or 2 10-ounce cans Ro-Tel (yield is a little less but not noticeable in final chili); 2 2/3 cups small dried beans (I use half black beans, half small red beans; I do not presoak but do read the updated note up top; read the note at the bottom if you’re using kidney beans); 5 1/3 cups water (can replace all or part with broth); To serve: Lime wedges, sour cream or Mexican crema, finely chopped white onion or thinly sliced scallion, chopped cilantro, corn or flour tortilla chips, and hot sauce