Firecracker Chili Prep Time: 20 minutes Cook Time: 2 hours Servings: 6 Serving Size: 1 cup Ingredients - 1 pound dry beans, preferably pinto beans - 2 tablespoons oil - 1 large onion, chopped - 4 cloves garlic, or to taste, minced - 3 chipotle chiles in adobo, chopped (include some sauce) - 4 tablespoons chili powder - 2 teaspoons salt - 1/2 cup ketchup - 4 cups chopped fresh tomatoes OR one 28 oz. can - 1/4 cup chopped fresh cilantro (optional) - 1/2 cup sour cream (optional) - 1/2 cup grated cheese (optional)    Canned chipotle chiles in adobo provide both heat and a rich smokey flavor. Find them in well-stocked supermarkets or in Hispanic groceries. Any leftover chipotles can be frozen for future use.	1

	Directions Sort and rinse beans. Add 2 quarts water (if possible, do not use very hard water-- this could prevent beans from softening) and let stand overnight, or use quick-soak method: boil beans in 2 quarts water for 2 minutes, cover, and let stand 1 hour. Return beans and soaking water to medium heat. In a saucepan or skillet, heat oil. Add chopped onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook another minute or two. Add to beans. Add chipotles, chili powder, salt, ketchup, and tomatoes to beans. Adjust heat to maintain a simmer and cook until beans are tender,  1  1/2 - 2 hours. Taste for seasoning. Top, if desired, with any or all of: sour cream, chopped fresh cilantro, grated cheese.  TIP: Allow plenty of time for beans to cook - old beans take longer.	2