Chipotle Chili

File contents

Chapotle Chilli
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I made this chilli after buying a can of chapotles in adobo. 
I tried using the adobo as a dipping sauce for burritos, but
found it was a little hot as just a sauce.  So, I thought I'd
try it as a chilli!

I knew I did not want to add any more "heat" than what would be
provided by the chapotle chiles, and this turned out to be a
good decision!  The results are a very spicy chilli, with a
smokey-sweet character.

Ingredients:
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    1     large onion, diced
  1   T   garlic, minced or pressed
  2   T   olive oil
 1/2  T   cumin seed, roasted and ground
  1   t   salt
 1/2  t   black pepper
 1/4  c   dark molasses
 30   oz  diced tomatos (2 cans)
 15   oz  tomato sauce (1 can)
  2   c   black (turtle) beans, cooked
  2   c   kidney beans, cooked
  1   c   whole-kernel corn
  1   c   diced bell peppers
  1 can   chapotles in adobo sauce

  1   lb  ground beef, pork, turkey, etc.
   OR
 1/2   c  dried TVP, soaked for 2 mins 
          in 1-1/2 c boiling water

Directions:
-----------
If you are using ground meat, fry meat.  Otherwise, soak TVP.

Dice onion, mince garlic, and fry in olive oil until translucent. 
Add salt, pepper and cumin seed, and stir until well mixed. Add 
molasses, cook until sauce bubbles.  Add meat or TVP and mix well.
Add tomatos, tomato sauce, beans, corn and bell peppers.  Cut
chapotles into smaller strips, add with adobo sauce to chilli.

Cook several hours.

Dairy products, such as milk or cheese can help cool the fire!
Enjoy!