Step 1

For the spice mix, combine the chili powder, 1 ½ teaspoons of the cumin, salt and pepper in a large bowl

Step 2

Add the chicken and toss to coat

Step 3

Heat a 4- to 6-quart Dutch oven over high heat for about 1 to 2 minutes, then add 2 tablespoons of the olive oil

Step 4

Add the chicken and sear on all sides until light brown and opaque, but not cooked through, about 3 minutes

Step 5

Transfer to a plate and reserve

Step 6

Heat the remaining 2 tablespoons olive oil and the butter in the pot

Step 7

Add the onions and garlic, reduce the heat to medium and saute, stirring occasionally, until the onions are translucent, 1 to 2 minutes

Step 8

Stir in the flour and cook it in the fat and juices, making a roux, for about 1 minute

Step 9

Pour in the cold chicken stock while whisking and whisk until any lumps are gone

Step 10

Raise the heat to high and bring the stock to a boil

Step 11

Stir in the brown sugar, oregano, remaining ½ teaspoon cumin and the chili garlic paste

Step 12

Add chicken back to the pot, stir in the roasted chilies and reduce the heat to a simmer

Step 13

Add the beans and simmer, stirring occasionally, until the chili is thick enough to coat the back of a spoon, 4 to 8 minutes

Step 14

When ready to eat, stir in the sour cream, then taste and adjust the seasonings

Step 15

Garnish with the scallions