Hot and Spicy Chili Starter Sauce

• three small or two medium white onions
  
• two tbsp. olive oil
  
• one 6 oz. can of tomato paste
  
• one 28oz. can of red enchilada sauce
  
• two 28oz. cans of roasted red or red and yellow bell peppers
  
• half an 8¼ oz. jar of mole
  
• two 12 oz. cans of chipotles in adobo sauce
  
• four pickled or fresh habaneros
  
• ½ cup of Thai chili garlic sauce
  
• ½ tsp. ground cloves
  
• ½ tsp. ground mace
  
• ½ tsp. ground Mexican oregano
  
• 1 tsp. ground allspice
  
• 1 tsp. ground coriander
  
• 1 tsp. ground cinnamon
  
• 1 tsp. ground cayenne
  
• 1 tsp. curry powder
  
• 1 tsp. dried cilantro
  
• 1 tsp. garlic powder
  
• 2 tsp. each ground cumin
  
• 2 tsp. ancho
  
• 2 tsp. New Mexican chili
  
• 2 tsp. sweet paprika
  
• one 12 oz. can of tomato and chili cocktail
  
• 1 tbsp. soy sauce
  
• 1 tbsp. Kitchen Bouquet

Finely chop onions. Heat olive oil in 10-12 inch saucepan over medium heat until shimmering. Add chopped onions and sauté over medium heat covered for first five minutes, then uncovered for an additional five minutes. Add tomato paste to softening onions, turn heat down to medium-low and cook for 10 minutes, stirring frequently. After 10 minutes transfer to large slow cooker (4 quarts or greater) heated on low along with enchilada sauce. One can at a time, take roasted bell peppers and drain in colander then pulse in food processor into fine pieces. Transfer to saucepan and cook over medium heat for 15-20 minutes, stirring frequently. Add mole to peppers cooking in saucepan, turn heat down to medium-low. Stir until mole melts into peppers, then add to slow cooker and mix thoroughly. In food processor, purée chipotles in adobo sauce and habaneros with stem ends removed until smooth. Add to slow cooker along with Thai chili garlic sauce and turn temperature up to high. Assemble spices and toast in small saucepan until fragrant, then add tomato and chili cocktail, soy sauce and Kitchen Bouquet. Stir until well blended. Add spice slurry to slow cooker and cook on high, covered, for four to six hours, stirring every half hour to reduce burning on the sides. Uncover slow cooker, turn off heat and allow mixture to cool long enough to transfer to containers and refrigerate overnight to allow flavors to marry. Makes 12 cups. To prepare chili, heat sauce and add your favorite cooked ground or diced meats, meat substitute and beans if desired. Cook in slow cooker or stew pot until desired result. Add tomato juice, enchilada sauce or any tomato based cocktail mix if you prefer a looser consistency.

And the finished result the next day over scrambled eggs, with sharp cheddar and raw onion.

Photo from the Picasa Web Album: Still More Odds and Ends