Recipe - Laras Adobo Chili

1 One half pound Lean ground beef
Three fourths cup Dried kidney beans (soaked)
2 Onions, coarsely chopped
2 lg (3 small) cloves garlic,
minced
Vegetable oil
One half cn Chipotle peppers in Adobo
sauce
1 cn (28 oz.) tomatoes
3 teaspoon Tomato paste
Salt & pepper to taste
1 teaspoon Sugar (optional & to taste)

The Adobo chili is something I kinda made up one night when I was making
chili and had no chili powder.. It's hot, I mean really hot.. I'm also not
sure of exact measurements, but this is the general idea.

General Info: Soak dried Kidney beans the night before making chili You can
use 1 large can of Kidney beans instead, but I find that they are a bit too
soft..it's a personal choice

Instructions: In a large pot saute onions & garlic in oil over low heat
until golden yellow and fragrant. Add ground beef, and cook until no longer
pink. Drain tomato juice into the meat/onion mixture. Do not add tomatoes
yet. Puree the tomatoes and 2 or 3 of the Chipotle peppers, add to the pot
and stir. Spoon in 2 more of the Chipotle peppers whole, making sure you
get some of the adobo sauce. Stir in the tomato paste. Add kidney beans,
including the water it soaked in. Simmer of at least 4 hours.

Serving Suggestions & Notes: You can increase or decrease the amount of
tomato paste depending on how thick a chili you prefer. This is HOT..
beware.

Chipotles in Adobo can be found at the House of Spice in the Kensington
Market in T.O. They've got great Mexican and Indian spices, rice etc..
Posted to FOODWINE Digest 12 Jan 97, by Lara Fulton tmars@INTERLOG.COM on
Sun, 12 Jan 1997.