- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the diced chicken, 1 tsp. salt, cumin, fennel seeds, oregano, and chili lime seasoning.
- Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans and bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the crushed red pepper and simmer for another 10 minutes. Season with salt and pepper, to taste. Top with some chopped cilantro and cotija cheese.
- Drain and rough chop the jalapenos and add to the cornbread batter. Top with some cotija cheese before baking so that it browns and creates a crust. Bake according to package instructions.
Ingredient availability varies by location*