¼cupcoffee (leftover from your morning pot is perfect)
In a large sauce pan or dutch oven over medium heat, add olive oil and white onions. Soften for 4 minutes. Add red pepper and jalapeño, continue to soften for additional 4 minutes. Add garlic and saute for 1 more minute.
Add chili powder and stir for 1 minute to toast slightly. Reduce heat if the saute is browning.
Add all remaining ingredients and stir. Simmer for 30 minutes covered, with cover slightly open to release some steam. Stir occasionally to avoid browning the sauce. For a richer sauce simmer for 60 minutes total.
When you see desired thickness (can be up to an hour), remove from heat, stir, and serve warm.
Serve with your favorite toppings and enjoy.
Recipe for smoked whole chicken can be found here. Otherwise feel free to use any shredded chicken (no skin). For more heat consider some chipotle in adobo.For additional richness, add more tomato paste or chili powder.Want more liquid, don't simmer as long or add more tomato sauce.