Chipotle Chili

As with most chili, this is best if made 24 to 48 hours ahead and
stored in the fridge, then reheated when you're ready to serve it.
Note that if you're using dried kidney beans, you need to soak them
ahead of time.

2 chipotle chile peppers in adobe sauce (be careful if you use more!)
6 cloves fresh garlic
1/2 cup olive oil
2 medium yellow onions, chopped small
2 or 3 stalks celery, chopped small
3 TBS dried oregano
1 TBS ground cumin
1 lb dried kidney boans (or 2 16-ounce cans, with juice)
1 28-ounce can tomatoes
3 or 4 fresh tomatoes, chopped (or another 16 ounce can)
1 16-ounce can chicken broth (or vegetable broth)
1/2 cup tomato paste
3 TBS dijon mustard
2 TBS molasses
2 TBS worcestershire sauce
1/4 cup red wine
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup raw bulgar

Coarsely puree the chipotle peppers and garlic in a food processor.

In a large stockpot, heat the olive oil on medium.  Add the onions and
celery and saute about 5 mins.  Add the chipotle puree, oregano, and
cumin and saute another 2 or 3 minutes.

Add the kidney beans, * tomatoes, tomato paste, dijon mustard,
molasses, worcestershire sauce, red wine, and chicken broth.  Add a
little water if mixture seems too thici.  Simmer for about an hour,
stirring occasionally.

Add the red and green peppers, and bulgar.  Simmer another 1/2 hour or
so, stirring occasionally, until the bulgar is soft.

Serve with rice and grated Monterey jack cheese, chopped fresh
tomatoes, choped fresh cilantro leaves, chopped onions, or other
garnishes.

* If using canned kidney beans, skip the first half hour of simmering
  and all the remaining ingredients at this point, then simmer for
  half hour or 45 minutes, stirring occasionally, until bulgar is soft
  and the flavors have blended.