I made this chipotle chili on Sunday night, I also wrote this post on Sunday night. It took me three more days to snap a picture and in the end I only took one iphone photo before gobbling this all up. Oh well, at least I’m posting something right? This chipotle chili is really, really delicious, you should make it.
Before we talk about this chipotle chili, can I just digress for a moment to say that I seriously need to get into the holiday spirit before the season completely pass me by? I don’t know where the days are going. We just put our Christmas lights up this weekend, I haven’t listened to a single Christmas carol or had a chance to make even one batch of cookies yet. I have to figure out how to get into the holiday spirit, it sort of feels like it’s already January and this whole magical time of year is already over. How to become present in the season? Anyone have suggestions?
While I work on that, let’s talk about this chipotle chili. I am really in love with chipotle as I mentioned a couple of weeks ago. It’s the perfect amount of heat for me, move over cayenne. I just can’t get enough.
So, after realizing the wonders of chipotle spice and after months of reading about chipotle chiles in adobo sauce I finally bought a can. Those babies are spicy and a little goes a long way, as I found out after dipping my finger directly into the sauce. But, in small doses they add just the right amount of spicy, smoke and subtle heat.
I know I already have a chili recipe on the blog but the addition of chipotle peppers made Michael proclaim that this was the best chili I’ve ever made. I have to agree. If you like my chocolate chili, try this recipe. It’s something special.
And before I go, our evenings have been so busy because we’ve been car shopping after work each night. Last night we found the newest member of our family. Meet Mini Me.
Enjoy and Exhale!