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chipotle chili

This is so good your 1st grader will ask for two servings.

Ingredients

• 1 dried guajillo pepper, seeded and stemmed
• 1 dried ancho pepper, seeded and stemmed
• 1 large bell pepper, seeded, pithed, and diced
• 1 canned chipotle in adobo sauce, seeded and diced
• 1 large yellow onion, diced
• 1/2 Tbsp garlic, minced
• 1 Tbsp canola oil
• 1 lb ground beef
• 1 lb ground turkey
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tsp oregano
• 1 tsp cumin
• 1/2 Tbsp adobo seasoning
• sea salt
• 1 Tbsp honey <===SECRET INGREDIENT!!! DO NOT REVEAL
• 2 cans diced tomatoes with onions (blended until smooth)
• 1 can dark red kidney beans, drained.

Soak the dried peppers in water in a saucepan and boil until softened. Remove the softened peppers and blend into a paste.

In a large stock pot, sautee the bell pepper, the canned chipotle, the onion, and the garlic in oil over medium heat until the onion is translucent. Add the meats, turn up the heat to medium-high. When the meats are just brown, add the paste from the dried peppers and the dried spices. Sautee until the peppers release their aroma. Add the honey and cook for a minute or so more until the honey starts to caramelize.

Add the tomatoes. Turn down the heat and simmer for 1/2 hour at least. If you need to add more liquid just use some hot water. Add the kidney beans about 5 minutes before eating.

I live in Ohio so this is served over spaghetti and topped with cheese.