Instructions: In a blender or mini-food processor, puree the chipotle peppers and sauce until smooth. Set aside.

In a 6- to 8-quart pot, heat 2 tablespoons of the oil over medium heat. Add the carrots and onions and cook until the vegetables have softened and the onion just begins to turn golden brown, about 10 minutes.

While the vegetables are cooking, add about 3 tablespoons oil to a large skillet, enough to coat the bottom of the pan generously, and heat over medium-high heat. Add some of the diced pork, taking care not to crowd the meat in the pan. Saute the meat until it is no longer pink in the middle. Transfer the meat to a large platter lined with paper towels to drain. Continue cooking the remaining pork in batches, adding additional oil as needed.

Transfer the cooked pork to the pot with the carrots and onions along with the chipotle puree, beans, chicken broth, tomato puree, salt and sugar. Stir to combine, adding more chicken broth if needed to fully cover the meat and vegetables. Bring the mixture to a boil, then immediately reduce the heat to low so the liquid just barely simmers. Simmer the chili until the meat is tender and the beans are fully cooked, about 1 1/2 hours.

This recipe yields 10 to 12 servings.

Comments: Chipotles - canned, dried, smoked jalapenos in adobo sauce - add heat here. They also bring a rich, deep flavor to the chili. Cans of chipotle used to be hard to find, but most supermarkets now carry them in the international section. Those feeling more timid, in terms of spice, can cool down this dish by using only half of the pureed chipotle mixture. Serve with sour cream and diced scallions.

Do-ahead tip: Everything. This chili is best made 1 or 2 days ahead. The chili may thicken with time; add additional chicken broth as needed when reheating.

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