Spicy Red Chili

The first time I tried this, it ended up being way too spicy.  Fortunately for me, I was eating tossed salad with a balsamic vinaigrette, and the vinegar seemed to cut through the heat, so my tongue could handle a few more bites in-between bites of salad. 

So basically, I recommend using no more than 2 smoked chiles in adobo sauce for a medium or large pot of chili.  It adds a wonderful smoky flavor, just don't overdo it!

1 can kidney beans
1 can red chili beans
1 can diced tomatoes
1 can tomato sauce
2 chicken breasts, shredded after cooking
1 chopped onion
1 chopped red bell pepper
2 chopped chiles in adobo sauce, de-seeded
S&P, cumin, chili powder, paprika