Put dry beans in a big pot, then add water to cover them. Soak overnight or heat in a pan until boiling. Simmer for one hour on low heat, after which you reduce the heat. Drain and set aside. Return the pot to the stovetop after cleaning it.
After thoroughly patting the chicken dry, season it with salt and pepper. In the pot, heat 1 tablespoon of neutral oil over medium-high heat. The chicken should be added in an even layer, and it should be cooked for 5 minutes on each side, or until it is mostly done and starting to brown. Transfer it to a bowl after being removed from the pot.
Cook for 5 minutes after adding the onion, tomatoes, and jalapenos to the pot. Cook the garlic for a minute after adding it. Add salt and pepper to taste.
Add the aromatics to the melted butter. Add the spice mixture once it begins to bubble. Cook until fragrant, about 45 seconds.
To thicken the chili, mash a few of the beans against the pot's side with a spoon. Taste it and adjust the seasoning to your liking. Spend an additional 10 minutes cooking after adding the heavy cream. Cut the heat off.
Pour the chili into bowls and top with your preferred garnishes. Enjoy!
