Chipotle-Corn Chili

This is an original recipe for chili that I thought up one day. I think I mentally confused the concepts of chipotle-corn salsa, which I heard about somewhere once, with chili, which is what I wanted to make. Anyhow, this recipe is pretty good, and easy to scale. It's also easy to modulate the heat - just use more or less chipotle.

1 lb. ground pork
2 tbsp. chile powder
2 tbsp. of your favorite smoky barbecue sauce (Bull's-Eye?)
1 tsp. salt
1 tsp. black pepper
1 package (1/2 lb.) of crimini mushrooms, or portabella mushrooms, diced
3 - 6 chipotles en adobo picante, minced finely, with a little bit of sauce

This is how I modulate the spiciness: 3 = mild, 6 = hot

1 tbsp. ground cumin
1 tsp. ground coriander
2/3 of a large onion, or 1 small onion, diced
1 can of diced tomatoes with juice
1 can pinto beans, drained
1 can black beans, drained
1 can white whole-kernel corn, drained
3 - 4 garlic cloves, pressed

Add pork, onions, salt, and pepper to boiling water. Break up the bits of pork. Once you are satisfied that the meat is done and the onions are beginning to get translucent, add the rest of the spices and beans and stuff. Start out with plenty of water and boil it for a total of 2 hours, so that you get a reasonably thick consistency.

I recommend serving it with bread or brown rice. I think particularly nice way to eat it is: a scoop of plain yogurt over a couple of scoops of (preferably leftover) chili, over a scoop of brown rice.

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"I like my chili hot. As a matter of fact, I like my chili so god damn hot that you can cook a hog's ass in a spoonful..."

Brian R. Gaeke