Texas Chicken Chili

Begin by toasting the dried Anaheim chiles in a large pot or dutch oven over medium-high heat, until slightly darkened and fragrant. Turn the chilies often so they do not burn. This will take about 4 minutes. Remove to a plate and set aside.
In the same pot, heat 2 tablespoons of oil over medium-high heat. Add chicken and season with salt and pepper to taste. Stirring and flipping occasionally, cook chicken until browned on all sides, about 8 minutes. Remove to a plate and set aside.
To the pot, add remaining 2 tablespoons of oil. Add the jalapeno, red onion, garlic, cumin, oregano, 1/2 tsp salt and 1/2 tsp pepper. Cook, stirring the mixture until the onions soften, about 5 minutes. Add the tomato paste and continue stirring until the vegetables are coated.
Add the canned tomatoes, chicken broth, 2 cups of water, corn flour, brown sugar, vinegar and your toasted chiles. Bring to a boil, then reduce the heat to low. Cover and simmer until the chiles soften, about 20 minutes. Remove the pot from the heat. Use an immersion blender to puree the mixture, or work in batches using a blender or food processor to puree.
Return the chicken to the pot. Add remaining 3 cups of water. Bring the pot to a boil, then reduce the heat to low, partially cover and cook, stirring occasionally for about 3 hours.
Add the beans and cook an additional 15 minutes, until the beans are tender.
Serve with assorted toppings and chips.