Instructions: To reconstitute the peppers, place them in hot water or stock for 20 minutes. Remove the softened chiles from the water, and cut away and discard their stems and seeds. Dice the chipotles and set them aside.

To prepare the chili: In a large saucepan over medium heat, heat the oil. Add the chicken and cook, stirring, for 5 minutes. Stir in the red and green peppers, onion, eel cry, garlic, kidney beans, tomatoes, tomato paste, salt, and pepper., Cover the pan loosely and simmer for 1 hour. Check the pan occasionally, adding water if the chili seems, dry.

NOTES :
This recipe is tasty with spicy rice and garlic bread.

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