CHIPOTLE BBQ SAUCE
Provided by Food Network
Time 1h40m
Yield 1 quart
Number Of Ingredients 18
Steps:
- In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
- Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines.
CHIPOTLE CHILI SAUCE
Provided by Craig Claiborne
Categories easy, condiments
Time 30m
Yield about 2 1/4 cups
Number Of Ingredients 4
Steps:
- Combine the tomatoes and chilies in the container of a food processor or electric blender. Blend as finely as possible.
- Heat the oil in a skillet, and add the onion. Cook, stirring, until wilted, and add the tomato and chili mixture. Let simmer, stirring often, about 20 minutes.
Nutrition Facts : @context http, Calories 74, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 599 milligrams, Sugar 5 grams, TransFat 0 grams
CHIPOTLE SAUCE
Steps:
- Puree 2 chipotles in adobo sauce with 1/2 cup sour cream or crema and 1/2 clove garlic. Season with salt.
EMILY'S CHIPOTLE CHILI
The chipotle peppers give this slow cooker chili a subtle, smoky flavor. Add more minced chipotle peppers to taste. Serve with sour cream, sharp Cheddar cheese, and chopped fresh cilantro.
Provided by emily.weaver.brown
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 8h35m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 23.5 g, Cholesterol 99.5 mg, Fat 24.9 g, Fiber 7.7 g, Protein 32.9 g, SaturatedFat 9 g, Sodium 1475.9 mg, Sugar 8.3 g
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