erebus chili Recipe adrndack

• 29 oz can tomato puree
• 3 15 oz cans beans, drained and rinsed (i like black, pinto & kidney)
• 1 can chipotle in adobo sauce
• 8+ cloves garlic, diced
• 1 small onion, finely chopped
• 1 cup frozen corn
• 3+ fresh chile peppers, diced
• 3 TBSP vegetable oil
• 14 oz Gimme Lean "beef" (or your choice of veggie "meat")
• 1 1/2 tsp cumin
• 1/2 tsp cayenne
• 2 tsp paprika (i use smoked)
• 1/4 tsp allspice
• 1/4 tsp cinnamon
• black pepper to taste
• 1/2-1 cup water

1. place the tomato puree in a slow cooker.
2. add cumin, cayenne, paprika, allspice, black pepper and cinnamon.
3. add two tablespoons of the adobo sauce and two diced chipotles.
4. add beans and corn.
5. saute the onions, chile peppers and garlic in the vegetable oil for a few minutes over medium high heat.
6. add the beef and saute for a few more minutes.
7. if you use Gimme Lean then be sure it gets chopped up into small pieces.
8. add to slow cooker.
9. set slow cooker to high and add 1/2 cup water.
10. add more water to achieve desired thickness.
11. cook for 4+ hours.

tomato puree, beans, onion, frozen corn, chile peppers, vegetable oil, beef, cumin, cayenne, paprika, allspice, cinnamon, black pepper, water

Taken from www.chowhound.com/recipes/erebus-chili-13614 (may not work)