Chili

Holy cow. Next time I cut chilies I need to remember to wear gloves. I have residual chili oil all over my fingers and keep touching my eye and face and it burns!

Once I left my mom's chili recipe w/Niall and asked him if he'd make it. He made a few changes and ended up with this:

Ingredients

1 large onion, chopped

2 T olive oil

5 cloves garlic, minced

1 can kidney bean, undrained

1 package vegetarian mince (or 1 pound ground meat, browned)

½ c. water

2 cans chopped tomatoes

2 diced chipolte chilies

2 bay leaves

2 tsp red pesto

2 adobe chilies (we use canned)

2 tsp. hot sauce (Peri-peri, Tabasco, or something similar)

1 T soy sauce

2 squares dark chocolate (about 20 grams, 72% chocolate if possible) or 1/4 cup cocoa powder

Reconstitute the chipolte chilies. (I don't know if this step is necessary, but do it anyway.) Remove stems and dice the chilies.

In a large pot, saute onions in the olive oil. After a few minutes, add the garlic and cook until onions are translucent.

Add all additional ingredients and bring to a boil.

Simmer to desired thickness (around 20 minutes.) Adjust to taste. Serve with sour cream, cheese or with toasted slivered almonds.