Turns out we have a pretty high tolerance for heat in our chili! We've noted a few variations so that you can make this recipe to suit your spice preference. For a milder chili, just use the adobo sauce that chipotles come in. You can add additional peppers as desired - be sure to scrape out the ribs & seeds before adding them to the pot.
14ozcan black beansdrained
14ozcan red kidney beansdrained
14ozcan diced tomatoeswith their juices
1canchipotle peppers in adobo sauceseeds removed (see below)
Begin by prepping the chipotles. Most of the heat in the peppers are housed in the seeds and ribs, so we strongly recommend scraping out all of the seeds before adding the peppers to the chili, especially if using the entire can. Using a fork, remove the desired number of peppers from the can. Reserve the adobo sauce. Slice them open, and then using the back of your knife, scrape out and discard the seeds & ribs. Roughly chop the peppers and set them aside.
In a large dutch oven, heat the olive oil over medium heat until shimmering. Add the onions and saute until they begin to soften and turn translucent. Add the drained kidney and black beans, tomatoes and their juices, chopped chipotles and the adobo sauce, beer, salt and spices. Stir to combine.
Cook the chili until thickened to your liking, about 20 minutes was perfect for us. Serve immediately with your choice of toppings (cheese, avocado, green onions, etc) and cornbread on the side!