- 1 Heat medium skillet over medium heat. Add anchos and cook, turning often, until lightly toasted and fragrant, about 1 minute. Transfer anchos to medium bowl and add boiling water to cover; let stand until softened, about 20 minutes. Drain anchos and discard water; remove stems and finely chop.
- 2 Meanwhile, heat oil in large Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon cumin and 1/2 teaspoon salt. Add chicken to Dutch oven and cook, stirring occasionally, until well browned, about 8 minutes. Transfer to plate. Add chorizo to Dutch oven and cook, breaking up with spoon, until browned, about 3 minutes. Add onion, celery, serranos, and garlic; cook, stirring occasionally, until softened, about 5 minutes.
- 3 Add tomatoes, anchos, remaining 1/2 teaspoon cumin, and remaining 1/2 teaspoon salt; bring to boil. Reduce heat and simmer, partially covered, until slightly thickened, about 40 minutes. Stir in chicken and corn and cook until heated through, about 3 minutes.
- 4 Ladle chili evenly into 6 bowls; top evenly with sour cream. Sprinkle with cilantro and scallions. Serve with lime wedges.
- Serving size: (1 cup chili and 1 tablespoon sour cream)
Most recipes include instructions to discard the water used for soaking chiles, but you can save it if you wish and add it to soup, or use it for cooking rice or thinning out a sauce. Taste it before using it, though—depending on the chile, it might be spicy.