This Chili recipe is my absolute favorite. It's perfect to make in large quantities and freeze for later. We have been taking chili, along with gumbo, to Delfest Bluegrass music festival for the past two years. It's the perfect thing when you're too drunk to cook and need to continue partying.4 TB vegetable oil1 white onion, chopped2 green bell peppers, chopped1 poblano pepper, chopped8 oz white button mushrooms, sliced5 garlic cloves, minced2 large sweet potatoes, large dice1 can black beans1 can kidney beans2 cans pinto beans1 can corn1 can fire diced tomatoes3 chipotle peppers in adobo sauce, sauce included12 oz fresh spinach1 quart vegetable stockWater to cover1 cinnamon stick4 TB chili powder1/2 cup strong brewed coffee1 1/2 tsp ground cumin1 1/2 tsp crushed red pepper flakes2 bay leavesBlack pepper to tasteSalt to tasteHot sauce to tasteHeat oil in a 3 gallon pot on medium high heat. Saute onion, peppers (except chipotle peppers), mushrooms, and garlic until fragrant and soft. Add beans, corn, tomatoes, spinach, sweet potatoes, chipotle peppers, and vegetable stock. Add enough water to cover everything. Add rest of ingredients. Bring to simmer and cook for 1 1/2 hours until everything is married together and sauce is thick. Season with pepper and salt to taste. Add more hot sauce if you dare! (I surely do) Serve in a styrofoam bowl in a dirty tent.