Some like it REAL hot!
YIELD
20 servingsPREP
45 minCOOK
4 hrsREADY
2 daysIngredients
wear gloves when working with this ingredient. Seeded and minced. *
if you can't find it make your own from canned chipotle peppers be sure to use the adobe sauce if you make your own. *
Directions
The day before. (Skip if using canned beans.)
Place the dried beans and chili powder in a container large enough to allow water to cover by at least 2 inches. Leave on counter over night, at least 6 hours, or 12 hours in the refrigerator.
After soaking the beans.
If the beans have been soaking under refrigeration pull out at least 2 hours before cooking.
In a 8 qt dutch oven or sauce pot over low heat add olive oil. When the oil shimmers add the meat and cook until done. Next add the onions, bell peppers, jalapeno, and seranos, sweat until onion is translucent. While the onion meat mixture is sweating, in a food processor or blender add the garlic, green chilies, chipotle, and pasilla. Blend until smooth. Ad garlic mixture to onion mix and cook 3 to 5 minutes. Add beans and enough water to cover. At this time add the scotch bonnets, cumin, and corriander. Increase heat to med high and bring to a boil. Reduce heat to low and cover. Cook stirring occasionally until beans are tender adding water as needed. Add tomato paste. Cook until paste disolves add water if to thick.
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