Chipotlechili Recipes

Steps:

• Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour.
• Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes.
• Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.

Steps:

• In a large deep dish, nonstick skillet or pot, brown ground beef with onion and salt.
• Add tomatoes, beans, chicken broth, water, chilies, chili powder and garlic, stir together and bring to a boil.
• Reduce heat and let simmer on low heat for 20 minutes.

Steps:

• Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
• Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.

Steps:

• Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
• Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.

Steps:

• Place all ingredients in a heavy bottom pan, cover, and cook over very low heat for 1 to 1-1/2 hours, until the chiles are very soft and the liquid has reduced down to 1 cup.
• Alternate Method:.
• Place ingredients in a dutch oven and bake at 325 degrees for 1 1/2 hours till peppers are tender,and sauce is thick.
• You can also can this into a half pint jar and water bath it for 12 minutes at sea level. (See canning chart for your altitude).

Steps:

• in large dutch oven brown meats till crumbled.
• drain all but 1 tablespoon of drippings.
• saute onion, green pepper,and garlic about 10 minutes.
• add meat back to dutch oven.
• add tomatoes,tomato sauce,chipotles,adobo sauce and seasonings.
• stir well and simmer for at least 1 hour.
• serve with condiments of choice!

Steps:

• Split the peppers down the middle.
• Put the garlic cloves over direct heat, either a gas burner or balanced on the grate of a grill.
• Using a cast iron griddle, preheated on the grill or cooktop, place the split peppers skin side down.
• Roast until skin is brown and getting crisp, but not so long they burn.
• Turn peppers over.
• Roast for about another 5 minutes. The garlic should be getting softened by now, with the skin burning off and some charred places on the cloves.
• Remove peppers and garlic from heat.
• Soak peppers in water to cover for about 10 minutes.
• Put chipotles, with sauce, in blender. Add the soaked peppers, with water.
• Add the garlic, after peeling it, and then pour in the oil.
• Puree until a thick paste forms.
• Don't, please, stick your nose down into the blender to see if it is sufficiently pureed. The fumes will make you cough and sneeze, at the least.

Steps:

• In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes.
• In a large heatproof bowl, combine grated cheeses, tomatillo salsa, lime juice and oregano. Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer.
• Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together. Transfer to a bowl and serve immediately.

Steps:

• Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
• Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.