Fiery Chipotle Baked Beans

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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4 oz. chorizo, thinly sliced
2-1/2 cups chopped onion
1 cup chicken broth
1/3 cup packed brown sugar
1/3 cup cider vinegar
1/3 cup bottled chili sauce
1/3 cup dark molasses
2 tsp. dry mustard
2 tsp. chipotle chile powder
1/4 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained

Preheat oven to 325F.

Heat a dutch oven over medium high heat. Add chorizo, saute 2 minutes. Add onion, saute 5 minutes, stirring occasionally. Stir in the broth and remaining ingredients. Bake uncovered at 325F for 1 hour.

Yields 10 1/2 cup servings.

Recipe from From Cooking Light Magazine.