So last week we brought home some canned Ancho chilis. We had never cooked with them before, and thought we would cool chili with them…only to discover they are stupid hot.

So I waited a week…and until the wife was out of the house to do it.

Step 1. lightly oil a frying pan

Step 2. chop up 2 white onions

Step 3. add 1 1/2 tbsp of garlic

Step 4. fry them until the onions are lightly see through and then add a 28oz can of Ancho chilis cook for approx 5 min(apparently the heat opens up the chilis oil)

Step 5. use a blender and blend them together until they are a puree

Step 6. add a 28oz can of chopped tomatos to blender and mix in with the chili

Step 7. next add / mix in

2 tsp cumin

1/2 tbsp chipotle

2 tsp cinnamon

1/2 tbsp chili powder (you can probably skip this)

1/2 tsp salt

1 1/2 cups sour cream (NOTE: if you want it crazy hot…cut this to 1/4 cup of sour cream)

Step 8. pour contents of blender into a large pot, and add two 12oz cans of kidney beans and 1 cup of frozen corn.

Step 9. in another pan lightly brown chicken cut into 1/2 inch blocks and then add to chili mixture

Step 10. let it simmer on low/medium heat for 1 hour

It’s tasty…but will open pores and nasal passages shortly thereafter.