Chipotles are chili peppers -- usually jalapenos -- which have been allowed to ripen to the point that they're starting to lose moisture, then allowed to dry over a smoky wood fire for some days.
Come to think, chipotles are to chilies much as jerky is to beef.
Anyhoo, chipotles add a nice, smoky bite to various recipes, and are a staple of Southwestern and Tex-Mex cooking. However, if you don't do your own chipotles, you generally have to buy them in a can, which can be a bit of a pill when you just want one chipotle for your pot of beans.
Yes, I realize that you can get ground chipotle powder. Not the same.
Recently Herself and I discovered Clemente Jacques Chipotle Topper.
Oh. Mah. Gawd.
It's a squeeze bottle of pureed chipotles in a nice little adobo sauce, and it sits on your 'fridge shelf and lets you squeeze as much -- or as little -- goodness into your pot of beans, or chili, as you want.
Turns out, it's also good on hamburgers, chicken planks, BBQ, fish fingers, any steak you had a "whoops" with, and probably burritos and such.
A warning, though: if a house-guest grabs the wrong bottle and doses his french-fries with not-ketchup, that first bite is going to be a bit ... dynamic. Warnings for anyone coon-fingering the 'fridge looking for tomato sauce are probably advisable.