Chipotle Pesto Chicken and Pasta Recipe

Ingredients:
2 boneless, skinless chicken breasts, cut into bite sized pieces
2 Tblsp of olive oil
1 large clove of garlic, peeled and chopped
4 shallots, chopped
1/2 C of chopped red and or yellow bell peppers
1 box of Farfalle pasta
1 container (about 1 1/4 C) of Chipotle Pesto*
salt and peppr to taste
Red and or yellow bell peppers to garnish

* Chipotle pesto can be bought pre-made in most grocery stores.
I don't have a great recipe for it at this time. Besides, it's
a LOT quicker this way, for those of us trying to put something
wonderful together after a day at work!

Directions:
1. Bring water to a boil to cook pasta

2. Add olive oil to a heated skillet and sautee shallots,garlic, and
peppers until soft.

3. Add Chicken pieces, along with salt and pepper (I use red pepper
flakes) to taste. Cook thoroughly.

4. In a small saucepan, heat the pesto (*chipotle pesto is very spicy,
so keep that in mind as you determine the quantity you want to use!)

5. Cook pasta

6. After you drain the pasta, add the warmed pesto and chicken and toss
together. I usually garnish this dish with slices of red and/or yellow
bell peppers. It looks great, it's easy, and it's a big hit every time.

Black Bean Chipotle Soup Recipe

Ingredients:
1/4 cup olive oil
2 cups chopped onions
4 cloves garlic minced
2 cups (1 pound) diced carrots
1 1/2 teaspoons cumin
1 cup chopped celery
1 cup chopped green pepper
Small amount of sherry
2 (15 ounce) cans undrained black beans
1 Tbsp canned chipotle in Adobo sauce, diced (or amount to taste)
1 (14 ounce) can tomatoes, undrained
1/2 cup orange juice
2 1/2 cups water
2 vegetable bouillon cubes
Salt and pepper to taste
Garnish: sour cream & fresh cilantro

Directions:
Heat oil in pan. Add onions and cook on medium heat until onion is
translucent. Add carrots and cumin. Cook on medium heat until carrots
are beginning to get tender, stirring frequently. Add garlic, celery
and pepper and cook on low covered for about 10 minutes.
Deglaze pan with a bit of sherry. Add beans, chipotle, tomatoes, orange
juice, water and bouillon cubes. Simmer, covered for approximately 20
minutes, or until carrots are tender and cooked. Adjust seasonings.

White Cheddar And Chipotle Mashed Potatoes Recipe

Ingredients:
2 1/2 pounds Russet potatoes, peeled, cut into large pieces
4 garlic cloves, peeled
1 cup grated sharp white Cheddar cheese
1/2 cup milk or cream
2 tablespoons chopped canned Chipotle chilies in adobo sauce
2 tablespoons butter
Salt and freshly ground pepper

Directions:
Boil potatoes and garlic in large pot of salted water until potatoes
are very tender, about 20 minutes. Drain. Return to pot. Mash with
potato masher. Immediately add cheese, milk, chilies and butter and
mash until smooth and cheese is melted. Season to taste with salt and
pepper.

Salsa Fresca Con Chipotle

Ingredients:
1/2 Red onion, diced
3 c Fresh tomatoes, diced
2 tb Chopped cilantro
4 Chipotle peppers,
Hydrated & minced
1 ts Salt
1 ts Sugar
Juice of one lime
Instructions:
Remove seeds & stems from chipotles. Hydrate the dried chipotles by placing them in enough water to cover. Bring them to a boil, turn off the heat and let them sit until they cool. After mincing them finely, add all the ingredients together. Let the salsa sit for at least a half-hour before serving.

Roasted Corn Salsa

Ingredients:
5 Ears fresh corn
3/8 c Fresh morels or other wild
-mushrooms, cleaned and
-diced
4 ts Extra virgin olive oil
1/4 c Sun dried tomatoes, finely
-diced with 1 tsp. of their
-oil
2 lg Poblano chiles, roasted,
-peeled, seeded and diced
2 ts Marjoram
1 Clove garlic, roasted,
-peeled and chopped
1 ts Adobo sauce from chipotel
-chilies in adobo sauce
1/2 ts Fresh Mexican lime juice
1/2 ts Kosher salt
Instructions:
With a sharp knife cut corn kernels from the cobs. Heat a heavy-bottomed saute pan over high heat until almost smoking. Place no more than two layers of kernels in the pan at a time, and dry-roast for about 5 minutes until smoky and dark, tossing continuously. Saute mushrooms in 1/2 tsp. of the oil until well cooked, about 10 minutes. Mix corn, mushrooms, remaining oil and the rest of the ingredients together. Serve salsa at room temperature or warm.

Red Chili Chipotle Salsa

Ingredients:
4 Chipolte chiles
1 c Boiling water
1 tb Oil
3/4 c Diced onion
3/4 c Bell pepper
2 c Fresh toamto.,peeled,diced
1/2 ts Oregano
Instructions:
Combine chiles and boiling water--let soak 30 min. Remove stems and seeds and chop. In nonaluminum saucepan, heat the oil and saute the onion, sweet pepper, and chipoltes until onion is slightly tender, 1-2 min. Add the chiles, soaking water, tomatoes and oregano and remove from heat. Process briefly in blender until ingredients are well mixed, but still chunky. Use for BBQ, or any cooked dish. Great when mixed with sour cream for dip.

Chipotle Tomatillo Salsa

Ingredients:
3 Chipotle chilies from one 7-
-ounce can chipotle
Chilies in adobo sauce*, rin
-sed, patted dry
3 ts Corn oil
1 lb Tomatillos*; husks removed,
-halved
1 sm Red onion; chopped
1/3 c Fresh cilantro; chopped
1 tb Rice vinegar
1/2 ts Dried oregano
Instructions:
Puree chilies in blender. Transfer to large bowl. Heat 1 teaspoon oil in heavy large skillet over high heat. Add tomatillos and cook until brown on all sides, about 7 minutes. Transfer to work surface. Add 2 teaspoons oil to skillet. Add onion and saute until tender, about 4 minutes. Add onion to chilies. Chop tomatillos; add to chili-onion mixture. Mix in cilantro, vinegar and oregano. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature.) *Chipotle chilies and tomatillos are available at Latin American markets, specialty food stores and some supermarkets. Makes 1-1/2 cups.

Chipotle Onion Salsa

Ingredients:
8 Cloves Garlic, chopped
2 Onions, chopped
2 Chipotle Chiles, chopped
1 pn Ground Cloves
1/4 ts Thyme
Black Pepper
1 Lemon, juiced
2 tb Cider Vinegar
Salt
Instructions:
Combine all ingredients and serve as desired. Makes about 1 cup.

Buckaroo Bean & Bacon Salsa

Ingredients:
Vegetable cooking spray
1 c Onion; chopped
2 cl Garlic; minced
15 oz Can black-eyed peas; rinsed
-and drained
15 oz Can black beans; rinsed and
-drained
15 oz Can pinquito or pinto beans;
-rinsed and drained
14-1/2 oz Can salsa with chipotle
14-1/2 oz Can salsa with cilantro
4 sl Bacon; cooked, drained and
-crumbled
2 tb Cilantro, fresh; chopped
Instructions:
Coat a large nonstick skillet with cooking spray; place over medium hea. Add onion; saute 5 minutes or until tender. Add garlic; saute 1 minute. Add peas, beans, salsas, and bacon; cover and cook until thoroughly heated. Remove from heat; stir in cilantro. Serve warm with fat-free tortilla chips.

Big Cabin Salsa

Ingredients:
1 cn Salsa tomatoes with chipotle
1 cn Diced tomatoes & green chile
1 tb Cumin
1 cn 16 oz tomato sauce
1 c Diced onion
1 c Diced celery
2 tb Sugar
1 ts Beau monde (or salt)
Garlic pepper to taste
3 ts Jalapenos, canned, chopped
Instructions:
In large bowl, combine all ingredients, and do NOT drain canned tomatoes. Mix well, cover, and refrigerate for at least overnight. This is a great salsa for homemade Mexican dishes!

Chipotle Mayonaise

1 can (8 ounces) Chiles Chipotles en Adobo
4 garlic cloves, minced or ground in molcajete
1 tablespoon dried Mexican oregano
2 tablespoons olive oil
20 capers
1 cup mayonnaise, 1 cup sour cream
Or two cups mayo, no sour cream
Juice of 2 mex limes

I use this a lot spread on very dark bread with smoked turkey and smoked fish

Chipotle Chicken Vegetable Soup

1 6 lb. roasting chicken

1 32 oz can chicken stock

1 cup coarsley chopped celery (Save all veggie trimmings for stock)

1 cup diced red bell pepper

1 cup sliced carrots

2 medium onions coarsely chopped

1 cup corn kernels

1 16 oz can diced tomato

1 cup chipotles in adobo sauce

1/2 tsp thyme

cracked black pepper to taste

salt to taste (I use heavy chinese soy sauce)

Roast chicken in oven till done, cool overnight.

Debone chicken and save all the bones & scraps. Cut meat into bite size bits removing fat & gristle. Refrigerate.

In a large stock pot add bones and carcass as well as veggie peelings, carrot butts and onion skins etc and cover with cold water. Bring to a boil, then simmer for 2 to 3 hours, skimming and stirring occasionally.

Strain through a collander and add stock back to pot. Add celery, bell pepper, corn, onions and carrots as well as the canned stock and bring to a simmer. Cook until veggies begin to turn tender. Add chicken and canned tomato.

While soup is coming back to a simmer, take about a cup of it and put in a food processor with the chipotles & adobo. Whirr it up for about 30 seconds or untill the peppers are well pureed. Add salt, pepper and thyme to the soup, then start adding the chipotle puree about a quarter cup at a time, stirring and tasting for the desired pungency. Using all of it makes for a chileheads delite, but may be too much for some gringos to handle!

This makes a big old pot full which would probably serve 20 or 25 people. Good for freezing and serving at a later time.

You could use all canned stock and one of those rotisserie chickens from the store, but my life is dull and I got nothin' better to do...

Got the idea for this after sampling a couple bowls of a regional style soup in New Mexico, just substituted Chipotles for the green chiles:

Chocolate Chipotle Brownies

I n g r e d i e n t s
3/4 cup butter or margarine
6 ounces semi sweet chocolate -- broken into small pieces
3 ounces unsweetened chocolate
3 large eggs
3/4 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 tablespoons chipotle powder
1/2 teaspoon cayenne powder
1/2 teaspoon ground coriander
1/8 teaspoon ground cloves
1 cup all-purpose flour
1/2 cup raisins -- soaked overnight in beer
1/2 cup hazelnuts -- toasted & chopped
confectioners' sugar -- for garnish

D i r e c t i o n s
Put the butter and chocolate in a microwaveable dish and melt them together on HIGH for a few seconds at a time until the chocolate was melted. Stir well. Cool.

Beat the eggs in a mixing bowl until they start to thicken. Add the sugars. Continue beating until the mixture is light and fluffy. Stir in vanilla and chocolate mixture.

Lightly toast the spices in a skillet over low heat, stirring often and don't allow to burn.! Combine the spices and flour in a bowl with a whisk.

Gently stir the dry ingredients into the wet ingredients. Gently add the raisins and hazelnuts, stirring just until combined. Don't over-mix.

Pour the mixture into a greased and floured 9" round pan. Bake in a 350°F oven just until set 25-30 minutes. Cool in the pan. Turn out and cut into wedges. If desired, dust with confectioners' sugar and serve with vanilla ice cream.

White Chipotle Chicken Chili

Serves: 6 I N G R E D I E N T S
1 tbsp extra-virgin olive oil
1 large onion, chopped
4 boneless, skinless chicken breast halves (1 3/4 lb), cut into 1-inch chunks
2 tsp ancho chile powder
2 tsp ground cumin
Salt and black pepper
3 cans (14.5-oz size) white kidney or cannellini beans, drained (save 1/2 cup draining liquid) and rinsed
2 cups reduced-sodium chicken broth, divided
1 tsp canned chipotle chile in adobo, seeded and minced
1/2 cup nonfat half-and-half
Garnished cilantro leaves


I N S T R U C T I O N S
1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.

2. Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 ¼ cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.

3. Meanwhile, combine remaining 1 can beans and ¾ cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.

Chipotle Chicken With Creamy Spinach

Pollo Enchipotlado Con Crema Y Espinacas

Serves 4

I n g r e d i e n t s
2 to 3 canned chipotle chilies in adobo, finely chopped (about 2 tablespoons)
1 1/4 cups crème fraîche
4 medium-large (about 1 1/3 pounds) skinless and boneless chicken-breast halves
1/4 cup chicken stock, preferably homemade
6 cups (about 10 ounces) spinach, stems removed, well rinsed
Salt

D i r e c t i o n s
1. Place the chopped canned chipotles and 2 tablespoons thick cream in a small bowl, and mix to combine.

2. Place the chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.

3. Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large enough to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken until deep brown in color, about 4 to 5 minutes.

4. Remove dish from broiler. Turn chicken breasts, and drizzle remaining 1 cup plus 2 tablespoons thick cream around the chicken. Return the dish to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 4 to 5 minutes more.

5. Transfer the chicken breasts to a warm platter, and transfer platter to a warm oven.

6. Scrape the cream mixture from the baking dish into a medium-large saucepan. Add the chicken stock and the spinach. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted and the cream has reduced and thickened, about 3 minutes. Season mixture with salt, and serve creamy spinach with the broiled chicken. Pollo Enchipotlado Con Crema Y Espinacas

Raspberry-Chipotle Pork Cutlets

I n g r e d i e n t s
1 (1 1/2 pounds) pork tenderloin
Goya Adobo Seasoning
2 teaspoons olive oil, or more as needed
3/4 cup seedless raspberry spreadable fruit
2 cloves garlic, chopped
1 cup loosely packed cilantro leaves
1 to 2 chipotles chilies canned in adobo
1 tablespoon raspberry vinegar, or other flavoring

D i r e c t i o n s
Prepare the tenderloin by trimming any visible fat and removing the silvery membrane with a small, sharp knife. Cut tenderloin into slices about 1 1/2-inches thick. Pound between 2 sheets of plastic wrap, into thin cutlets. Sprinkle each with adobo seasoning and set aside for 30 minutes or longer.

Put all the remaining ingredients in a food processor or blender and puree.

Heat oil in a large skillet over medium-high heat. Sauté cutlets about 3 minutes on each side or until almost done. Pour sauce over cutlets, cover, and simmer another 3 minutes, or until the cutlets are completely done and sauce is hot and bubbly.

Fish Tacos with Chipotle Sauce Recipe

Tex Mex Seafood

Ingredients:
1 pound grouper fillet, skin and bones removed
2 Tbsp. all-purpose flour
2 Tbsp. cornmeal or crushed cornflakes
Salt and freshly ground pepper
1 Tbsp. olive oil, more if needed
8 fresh corn tortillas (6- to 7-inch diameter) or 8 baked, folded
tortillas
1 Tbsp. butter or margarine
2-3 cups finely shredded red leaf lettuce
1 large ripe avocado, pitted, peeled and sliced

Chipotle Sauce:

1/3 cup sour cream, preferably reduced-fat
3 Tbsp. mayonnaise, preferably reduced-fat
2 Tbsp. freshly squeezed lime juice
1 Tbsp. canned chipotle chiles (about 1 chile)
2 cloves garlic
1/2 tsp. chili powder

Directions:
Combine all the chipotle sauce ingredients in a blender or small food
processor and process until smooth. The sauce will thicken slightly as
it stands and will keep for 2 to 3 weeks in the refrigerator. If the
sauce is too hot for some tastes, offer additional sour cream on the
side. Let stand at room temperature while preparing remaining
ingredients.

Cut the fish into strips about 1 inch thick. In a shallow pan stir
together the flour and cornmeal with a pinch of salt and pepper; set
aside.

If using fresh tortillas, heat a large frying pan over medium heat.
Brush lightly with some of the oil. Briefly dip one tortilla in a bowl
of water and shake off excess water. Lay the tortilla in the heated
frying pan and cook until barely tinged with brown, 5 to 15 seconds.
Turn and cook until limp, 5 to 15 seconds longer. (Use the spatula or
your fingers to spin the tortilla while cooking to prevent it from
sticking to the pan.) Repeat to cook the remaining tortillas. Stack
them on a plate, cover and keep warm in a 2000F oven. Wipe the frying
pan clean. Dredge the fish pieces in the flour mixture, shaking off
excess. Melt the butter with the oil in the frying pan over medium
heat. Lay 3 to 4 fish pieces, without crowding, in the pan and cook
until browned, about 4 minutes on each side. Transfer the fish to a
baking sheet and keep warm in the oven. Repeat to cook the remaining
fish, adding more oil as needed.

To serve, arrange the fish, lettuce, avocado and tortillas with a bowl
of chipotle sauce on a large platter. For each taco, spoon some of the
chipotle sauce down the center of the tortilla, top with some lettuce
and avocado and 1 to 2 pieces of fish. Fold up and eat out of hand.

Serves 4.

Chili for Chili Heads Recipe

Ingredients:
1lb Smoked Bacon (prefered slab) Julienne
5lbs Small Diced Beef, Chuck or Round
1/2lb Smoked Honey Ham
3Tbsp Chili Powder ( The Real Stuff)
" " Cumin
" " Paprika
" " Garlic Powder
" " Onion Powder
1 Tbsp Ground Cayenne
Salt and Pepper to taste
3 large Green Peppers
2 Large Spanish Onions
6 oz Tomato Paste
2 Large 5x6 tomatoes (Beefsteak)*
1/2 cup finely Chopped Garlic
1 can of Chipotle in Adobo Sauce or
1/2 oz Dried Chipotle steeped in Beer
1lb cooked Kidney Beans/ or your favorite*
1lb Jack Cheese Grated
Molasses To taste
Unsweetend or Bittersweet Chocolate.*

Directions:
In a two gallon Rondeou or heavy bottom pot (prefferably wider than tall) Heat enough oil to coat the bottom, wait till its almost smoking, then add your diced beef. The trick here is to get a nice brown sear, very hot oil and the meat should never release any liquid, if you have to do the meat in Batches so be it. Once all the meat is golden brown, using a slotted spoon, pull the meat out and let drain. Now, with the heat still rolling, dont try to clean the pan, and dont drain anything from the pan. Add the bacon and begin rendering. Once the bacon is fully cooked, add all the spices and stir constantly until the smell of the spices starts to take your breath away. I love this part. Cook for no more than 4 min, be careful not to burn the spices. They do that pretty quick so be careful. Now add all the vegetables except the tomato products. Mix thouroughly to be sure to get all the pockets of spices that could potentially burn. Scrape the bottom of the pan very well. Cook this mixture for about 10-15 min, or until almost mushy, add the tomato paste and let cook for another five min still on high. Now add your chipotles, Tomatoes, ham , and the seared beef. lower to a slow simmer and cover. Let cook for about an hour, check mosture content often. If all this is done correctly, the beef and the tomatoes should release enough juices to make the CHili perfect. But.... well things happen, so keep a pitcher of dark beer handy. Test the meat, it should fall apart in your mouth, if not keep cooking till it does. Add the beans, juice and all, and season to taste with the chocolate and molasses. Did i mention salt????? Last thing before serving fold in the cheese. let it melt then serve it. Good luck!!

The Secret to Award winning Chili, (this being one!!) is more in the method than the actual ingredients. Chili should be prepared in a certain order in order to obtain the most flavor. Please!!! I can't stress this enough, Listen to me, NO LIQUID!!! If you don't trust me, look up the word Etoufee.If for some reason something goes wrong, and the meat is not realeasing enough liquid, a dark beer can be added to bind it all together, but use it sparingly. Beer should be used after the chili is done and your mouth needs a break from the intensity. Great Chilis are not made with ground beef!! dont go cheap on yourself, buy a roast at the market. Technically beans also don't belong in chili......but come on!!

*If you cant find good Fresh Tomatoes, Crushed in the Can is a fine
substitute.

*Chocolate is a key ingredient as far as im concerned, but be CAREFUL too much can ruin hours of hard work. Use the molasses and chocolate in tandem to round out the spicy boldness with a little sweet and smokey bitterness from the chocolate. If you have a smoker, I highly recomend you smoke the Vegetables for an hour before dicing!!

Roasted Corn Chipotle Soup Recipe

Ingredients:
5 ears fresh corn, husked
2 red bell peppers
3 jumbo russet potatoes, peeled
6 slices bacon, cut in small dice (optional)
3 tablespoons butter
1 onion, cut in small dice
3 garlic cloves, minced
8 cups chicken broth
2 canned chipotle chiles, removed from their sauce, seeded and finely
diced (about 2 teaspoons total) (see note)
2 tomatoes, seeded and cut into small dice
Salt and pepper to taste
1 1/2 cups heavy cream

Directions:
Roast corn either on a grill, in a heavy cast-iron pan over low heat or directly over a gas burner, turning until all kernels take on a smoky hue. Cut kernels from cobs, reserving 2 cobs.

Roast bell peppers on grill or under broiler, turning as skin blackens on each side. Place roasted peppers in a plastic bag; seal and let steam while you prepare other ingredients.

Cut 2 potatoes into small dice; set aside.

Quarter remaining potato and cover it with water in a small saucepan. Cook until tender, about 15 minutes. Mash this potato coarsely with a fork; set aside.

Fry optional bacon in a large heavy stock pot until almost crunchy, about 5 minutes. Drain off most of the bacon grease. Melt butter in the pan, add onion; saute until translucent, 7 to 10 minutes. Add garlic; saute a few more minutes.

Deglaze pan with the broth. Add reserved corn cobs, diced and mashed potato, chipotles and tomatoes. Bring to a boil; season with salt and pepper. Simmer until potato pieces are cooked through, about 25 minutes.

While soup is cooking, peel peppers. Discard seeds and membrane and cut flesh into small dice.

Remove cobs from soup and add corn kernels, roasted red pepper and cream. Simmer until heated through, about 5 minutes. Adjust for seasoning.

Serve with warm tortillas or cornbread and a green salad.

Serves 12.

Note: You usually can find canned chipotle chiles in the Hispanic food isle in supermarkets. Remove the peppers from their sauce and slice them in half. Scrape off the seeds and mince into a pulp. Any remaining peppers, when kept in sauce and tightly wrapped, will keep well in the refrigerator for a few weeks.

White Cheddar And Chipotle Mashed Potatoes Recipe

Ingredients:
2 1/2 pounds Russet potatoes, peeled, cut into large pieces
4 garlic cloves, peeled
1 cup grated sharp white Cheddar cheese
1/2 cup milk or cream
2 tablespoons chopped canned Chipotle chilies in adobo sauce
2 tablespoons butter
Salt and freshly ground pepper

Directions:
Boil potatoes and garlic in large pot of salted water until potatoes
are very tender, about 20 minutes. Drain. Return to pot. Mash with
potato masher. Immediately add cheese, milk, chilies and butter and
mash until smooth and cheese is melted. Season to taste with salt and
pepper.

Black Bean Chipotle Soup Recipe

Ingredients:
1/4 cup olive oil
2 cups chopped onions
4 cloves garlic minced
2 cups (1 pound) diced carrots
1 1/2 teaspoons cumin
1 cup chopped celery
1 cup chopped green pepper
Small amount of sherry
2 (15 ounce) cans undrained black beans
1 Tbsp canned chipotle in Adobo sauce, diced (or amount to taste)
1 (14 ounce) can tomatoes, undrained
1/2 cup orange juice
2 1/2 cups water
2 vegetable bouillon cubes
Salt and pepper to taste
Garnish: sour cream & fresh cilantro

Directions:
Heat oil in pan. Add onions and cook on medium heat until onion is translucent. Add carrots and cumin. Cook on medium heat until carrots are beginning to get tender, stirring frequently. Add garlic, celery and pepper and cook on low covered for about 10 minutes. Deglaze pan with a bit of sherry. Add beans, chipotle, tomatoes, orange juice, water and bouillon cubes. Simmer, covered for approximately 20 minutes, or until carrots are tender and cooked. Adjust seasonings.

Mean Chef Chili

Ingredients:
From the poster: "This chili recipe has been developed over a period of
years. IMHO, there is no better chili. The recipe can be cut down and
made in smaller batches - but it freezes well. This is a day long
project, but for those who like chiles it is well worth the effort.
Remember, real chile has no beans."

4 hours (2 hrs prep, 2 hrs cooking)

Makes 7 Qts

4 ounces whole dried new mexican red chilies (preferably Chimayo)
2 ounces whole dried ancho chiles
2 ounces whole pasilla chilies
2 cans chipotle chiles in adobo
1 teaspoon adobo sauce
2 quarts water
1 lb roma tomatoes, blackened
1 large white onion, chopped
1 tablespoon olive oil
5 cloves garlic, roasted,peeled,chopped
1 teaspoon cumin
1 1/2 teaspoons Mexican oregano
1 teaspoon salt
2 tablespoons lard
1 cup chicken stock (or more as needed)

1 quart red chili sauce
1 quart samuel smith's nut brown ale
1 quart beef stock
1 quart tomato sauce
1 can las palmas medium enchilada sauce
lard
12 lbs beef chuck, 1 1/2 inch cubes
3 white onions, diced
1/2 cup masa corn flour
10 poblano chiles, roasted,peeled,seeded
10 red bell peppers, roasted,peeled seeded
4 tablespoons cumin
4 tablespoons Mexican oregano
2 tablespoons garlic powder
2 tablespoons black pepper
2 packages aidells habanero turkey sausage, sliced (optional)

Directions:
1 Red Chile Sauce---------.
2 Stem and seed chiles, roast at 250 for 3- 4 minutes.
3 Add to the water in a covered pan and simmer for 20 minutes.
4 Cool.
5 Blacken tomatoes under broiler.
6 Saute onion in oil over low heat until browned.
7 Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and
salt in a blender.
8 Add stock and puree to a fine paste.
9 Add lard to a skillet and heat to almost smoking.
10 Fry sauce at a sizzle for 5 minutes.
11 Do not allow to get too thick.
12 Add more stock if necessary.
13 Extra can be frozen and use for any Mexican/Southwestern recipe whic
calls for red chile sauce.
14 For CHILI--------.
15 Place chile sauce, ale, beef stock, tomato sauce and enchilada sauce
in large stock pot and let simmer for 20 minutes.
16 Brown meat in lard in cast iron skillet.
17 Saute onion in same pan to brown.
18 Place meat and onion in bowl and sprinkle with 1/2 cup of masa.
19 Add to stock pot including accumulated juices.
20 Add peppers to stock pot.
21 Add spices to stock pot.
22 Simmer slowly until meat is tender.
23 Correct seasoning.
24 Add sausage.

Sauteed Shrimp with Chipotle Chile & Green Onions Recipe

Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
1-1/2 pounds medium-large shrimp
(26 to 30 per pound), peeled and deveined
1 bunch green onions, sliced
(including most of the green)
1 tablespoon minced chipotle chile
1/2 cup white wine
2 small tomatoes, peeled, seeded, and chopped
Salt and pepper, to taste
2 tablespoons unsalted butter

Directions:
Heat the oil and garlic over medium heat. Add the shrimp, green onions,
and chipotle and cook just until the shrimp turn pink. Add the wine and
stir 1 minute. Add the chopped tomatoes and season with salt and
pepper. Stir in the butter just before serving.

Caribbean Grouper With Mango, Pear And Avocado Salad Recipe

Ingredients:
3 pounds black grouper fillet -- skin on
4 mangos -- 1/4 inch strips
6 red pears -- 1/4 inch strips
1/2 pound cleaned baby spinach
3 haas avocados -- 1/4 inch strips
walnut oil
2 oranges -- juice of
1 lime -- juice of
--caribbean seasoning--
6 tablespoons garlic -- minced
6 tablespoons onion -- minced
6 tablespoons dried onion
2 tablespoons allspice
1 tablespoon chipotle
2 tablespoons hungarian paprika
2 tablespoons brown sugar
4 1/2 teaspoons thyme
4 1/2 teaspoons cinnamon
1 1/2 teaspoon nutmeg
1/2 teaspoon ground habanero
2 lemons -- zest of

Directions:
Prepare a wood or charcoal grill and let it burn down to embers.

Rub on the Caribbean seasoning in long strokes. Let sit for 15 minutes. Grill for 8 minuets on one side and 6 minutes on the reverse side. Remove from grill and keep hot.

Lightly oil the fruit with walnut oil and grill over hickory wood for 3 minutes. Place in a bowl with the fruit juices and toss. Serve on top of baby spinach and avocado.

Chipotle Sauce Recipe

Ingredients:
1 1/3 c Dark corn syrup
1 1/3 c Extra strong coffee
1 c Catsup
1 c Cider vinegar
1 c Worcestershire sauce
8 T Chili powder
4 T Corn oil
8 t Prepared mustard
2 t Salt
2 cn Chipotle Peppers
1 Cornstarch

Directions:
Blenderize the above mixture. Thicken with cornstarch to desired
thickness. May be canned in a W.B. Canner for 15 minutes using 1/2 Pint
Jars.

Veal Chops With Tomato Chipotle Relish Recipe

Ingredients:
Offical Title: Smoky Veal Chops With Tomato Chipotle Relish
1/2 cup fresh orange juice
3 tablespoons olive oil
3/4-1 teaspoon adobo sauce from canned chipotle chilies, see note
1/4 teaspoon ground cumin
Salt to taste
2 veal chops, cut about 1-inch thick
1 large tomato, seeded, diced
1 teaspoon minced chipotle chili, see note

Directions:
1. Combine orange juice, olive oil, adobo sauce, cumin and salt in a large plastic food bag. Remove and reserve 1 tablespoon to use in relish. Add veal to the remaining orange juice marinade; seal tightly and turn bag over several times so meat is well coated with marinade. Refrigerate at least 4 hours.

2. For the relish, combine tomato, minced chipotle, 1 tablespoon of reserved marinade and salt in a small bowl; set aside.

3. Prepare a medium-hot charcoal fire with a handful of soaked mesquite wood. When the coals are covered with gray ash, set the veal on the cooking grid positioned 6 inches from heat source. Cook, turning once, until chops are cooked but still pink in the center, about 12 minutes.

Fish Soup Recipe

Ingredients:
1 Fish (head and bones)
1 Onion
1 Head Garlic
2 Tomatoes
2 or 3 Potatoes
2 or 3 Carrots
Fresh Coriander
2 Bay Leaves
Pepper and Salt
4 Chiles Chipotles
1 tbs. Vinegar

Directions:
Cook the fish in boiling water, with salt, pepper, bay leaves, onion
and garlic, until tender. Then take off all the fish meat and set
aside.

In a bowl, fry the salsa made of tomatoe, onion and garlic. When it is
fried add the water in where you cook the fish, the fish, potatoes cut
in pieces and carrots cut in slices, also add the chiles (with all the
chiles it could be very hot) and the vinegar. Let it cook until the
vegetables are tender. Serve hot.

Chili Paste Recipe

Ingredients:
Any combination of:
6 oz. dried ancho, chipotle, cascabel or other chiles.

The heat of the paste will depend on the variety of chili or chiles you
use.

Directions:
Remove stems and seeds from your choice of dried chiles. Pour boiling water over the chiles to cover and soad 30 min. Drain and puree them thoroughly in a food mill or food processor fitted with a metal blade. If you use a food mil, the result will be smooth paste. In a food processor, you may need to press the paste through a sieve to produce a totally smooth paste. The paste can be stored, covered and refrigerated 10 day to 2 weeks; if covered with oil, it will keep in the refrigerator several months.

Spicy Texas Barbeque Sauce Recipe

Ingredients:
1 c. catsup
1/2 c. brown sugar
1 1/2 c. chopped onion
2 (or more) Jalapeno chiles(or canned Chipotle peppers)
14 c. llime juice
2 tbsp ground red chiles
1 tbsp corn oil
1 tbsp Worcestershire
2 cloves garlic, minced
12 oz. beer

Directions:
Heat all ingredients to boiling is 2 quart saucepan. Reduce heat to
low. Cover and simmer 1 hour, stirring occasionally.

Chipotle Pesto Chicken and Pasta Recipe

Ingredients:
2 boneless, skinless chicken breasts, cut into bite sized pieces
2 Tblsp of olive oil
1 large clove of garlic, peeled and chopped
4 shallots, chopped
1/2 C of chopped red and or yellow bell peppers
1 box of Farfalle pasta
1 container (about 1 1/4 C) of Chipotle Pesto*
salt and peppr to taste
Red and or yellow bell peppers to garnish

* Chipotle pesto can be bought pre-made in most grocery stores. I don't have a great recipe for it at this time. Besides, it's a LOT quicker this way, for those of us trying to put something wonderful together after a day at work!

Directions:
1. Bring water to a boil to cook pasta.

2. Add olive oil to a heated skillet and sautee shallots,garlic, and peppers until soft.

3. Add Chicken pieces, along with salt and pepper (I use red pepper flakes) to taste. Cook thoroughly.

4. In a small saucepan, heat the pesto (*chipotle pesto is very spicy, so keep that in mind as you determine the quantity you want to use!)

5. Cook pasta

6. After you drain the pasta, add the warmed pesto and chicken and toss together. I usually garnish this dish with slices of red and/or yellow bell peppers. It looks great, it's easy, and it's a big hit every time.

Mole Poblano Recipe

Ingredients:
1 1/2 lb chipotle peppers driec (not canned)
1 lb each mulato, pasilla and ancho chiles
22 1/2 lbs lard
2 t. aniseed
1 t. peppercorns
15 whole cloves
3 (5-inch) cinnamon sticks
8 oz. each almonds and pecans
1 lb each sesame seeds and raisins
2 T cilantro
2 heads garlic, cloves separated but unpeeled
5 tortillas
3 slices bread
4 lb. tomatoes, cut into large pieces
1 T salt, or to taste
3 T lard
1 lb mexican or bittersweet (dark) chocolate

Directions:
To make the mole': Remove the seeds and veins from all the chiles and discard. In a frying pan, heaat enough lard to cover the bottom of a "cazuela" or casserole and cook the chipotle chiles until well charred. Discard the fat and place the chipotles into another large pot, where all the other ingredients will be held after they are cooked.

Grind the aniseed, peppercornss, cloves and cinnamon to a powder and set aside. Put enough of the lard in a wide casserole to reach 3/4 inch up the sides. Cook the following ingredients one by one until they are fragrant, then transfer them to the pot containing the chipotles: the mulatto, pasilla, and ancho chiles; the groound spices; almonds; pecans; sesame seeds; raisins; cilantro; garlic; and onion.

Without adding more fat, cook the tortillas until well browned. Cook the bread, letting it soak up the lard, and finally cook the tomatoes. Add all the above ingredients to the chipotles.

In batches, place parts of the chile/nut mixture in a food processor, using enough chicken stock with each batch to make a thick puree'; add salt to taste. (The mole' can be frozen at this stage if you wish.)

In a large casserole, heat the 3 tablespoons of lard over high heat and cook the pruee for about 10 minutes, stirring constantly, Add enough reserved stock th thin dowwn to a consistency similar to poultry gravy (it should coat a wooden spoon thicklly) and cook oover low heat for 30 minutes. Add the cholocate, a few ounces at a time, letting it melt in the sauce, tasting as you go. Add moore salt if necessaary, and, if the sauce is too fiery, add some light piloncillo (light molasses)..

El Paso Chile Cheeseburgers with Smoked Jalapeno-Lime Mayonnaise Recipe

Ingredients:
3 long green chiles
2 cups mesquite or hickory wood smoking chips
2 pounds ground chuck, not too lean
2 green onions, trimmed and thinly sliced (about 1/3 cup)
3 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces Monterey Jack cheese with jalapenos, sliced
6 hamburger buns, split
2 medium tomatoes, sliced
6 leaves of romaine or other crisp lettuce

Smoked Jalapeno-Lime Mayonnaise:
3 to 4 chipotles adobado, with clinging sauce (can be found in some
supermarkets, or in Mexican Food Specialty shops)
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 tablespoons fresh lime juice
1 tablespoon minced lime zest
1 tablespoon prepared Dijon-style mustard
1/2 teaspoon salt
1 cup corn oil
1/2 cup olive oil

Directions:
In the open flame of a gas burner or under a preheated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred. Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool. Rub away the burned peel. Stem and seed the chiles and coarsely chop them. There should be about 1/3 cup.

Soak the wood chips in water for at least 30 minutes.

In a medium bowl, stir together the ground chuck, green chiles, green onions, sour cream, salt and freshly ground black pepper. Lightly form the meat into 6 equal patties about 1-inch thick.

Preheat a gas grill (medium-high) or light a charcoal fire and let it burn down until the coals are evenly white. Drain the wood chips and scatter them over the grill stones or coals. Position the grill rack about 6 inches above the heat source and lower the cover. When the chips are smoking, lay the hamburger patties on the grill and cook them, covered, for 4 minutes. Turn the patties, top them with the cheese and cook them, covered, another 3 to 4 minutes (for medium-rare), or until the cheese is melted. During the last 2 to 3 minutes of the grilling time you may want to toast the hamburger buns, cut sides down, on the grill.

Assemble the cheeseburgers on teh buns and serve, passing the sliced tomatoes, romaine, and smoked jalapeno-lime mayonnaise separately.

FOR THE MAYONNAISE:
In a food processor, combine the chipotles, egg, egg yolk, lime juice, lime zest, mustard and salt. Process until smooth. With the motor running, add the corn and olive oils through the feed tube in a quick, steady stream. The mayonnaise will thicken. Adjust the seasoning. Transfer to a storage continaer, cover, and refrigerate until use. The mayonnaise can be prepared up to 3 days ahead. Makes 2 cups.
Makes 6 servings

Mexican Meatballs Recipe

Ingredients:
1 1/2 lbs. ground beef
1 large egg
3/4 c. plain, dried bread crumbs
1/2 tsp ground black pepper
1 1/4 tsp salt
3 garlic cloves, minced
1 can (28 oz) tomatoes
1 chipotle chile
2 tsp vegetable oil
1 sm. onion, minced
1 tsp ground cumin
1 c. chicken broth
1/4 c. coarsely chopped fresh cilantro

Directions:
In large bowl, mix beef, egg, bread crumbs, pepper, 1 tsp salt, 1/3 of garlic and 1/4 c. water till blended. With hands, shape mix into 3/4 inch balls. In blender at low, blend tomatoes with their juice and chipotle chile until smooth. In Dutch oven, heat oil over med. heat. Add onion and cook 5 min, or till tender, stirring often. Stir in cumin and remaining minced garlic; cook 30 seconds. Stir in tomato mixture, chicken broth and 1/4 tsp salt; heat to boiling over high hear. Add raw meatballs; heat to boiling. Reduce heat to low; simmer, uncovered, 20 min. Place in chafing dish and serve with cocktail picks.

Pork Tamales With Anchos And Chiptoles Recipe

Ingredients:
3 large dried ancho chiles
2 Tablespoons canned chipotles in adobo sauce -- chopped
3 cans low sodium chicken broth
1 pound tomatoes -- chopped
1 large onion -- chopped
7 large cloves garlic, chopped
2 teaspoons oregano -- dried
1 teaspoon cumin seed
1/2 teaspoon ground cloves
2 pounds boneless pork center rib
1/2 cup lard or corn oil
4 cups masa harina
1 teaspoon salt
1/2 teaspoon baking powder
2 1/2 cups canned chicken broth

Directions:
Wash and seed anchos. Place in hot water for 5 minutes. Place anchos, chipotles, broth, tomatoes, oinion, garlic, oregano, cumin and cloves in large pot. Cover and simmer about 40 minutes. Working in batches, puree mixture in blender until smooth. Can be made 2 days ahead. Cover and refrigerate.

Heat large pot over med-hi heat. Season 2 lbs. pork with salt and pepper. Add to pot and cook until brown, turning occasionally, about 12 minutes. Add 2 cups chile puree to pork. Cover and simmer until pork is very tender, about 1-1/2 hrs.. Cool. Shred pork and return to pot. Add salt and pepper to taste. Can be prepared 1 day ahead. Cover and refrigerate.

Beat lard in large bowl until light and fluffy, about 3 minutes. Add masa harina, salt and b.p. Beat to blend. Heat broth and add gradually to masa mixture, beating until thick, about 8 minutes.

Wah and soak corn husks; pat dry. Fill tamales and steam for about 1-1/2 hrs.

Reheat remaining chile puree over low heat. Serve with tamales.
Serving Size : 24

Hot Chipotle Marinade Recipe

Ingredients:
1 Cup Fresh Orange Juice
2 Tsp Oregano
1/4 Cup Fresh Lime Juice
1 Tsp Cumin
6 Canned Chipotle Chilies minced
2 TBS Wine Vinegar
4 Cloves Garlic
1 Tsp Salt
1 Tsp Freshly grated Orange Rind
1 Tsp Black Pepper

Directions:
Combine the Orange juice and Lime juice in a small saucepan and boil until reduced to 1/2 cup. Place juice and remaining ingredients into blender and blend thoroughly. If marinade is to thick, thin with additional Wine Vinegar. Marinate seafood for 2 hours, poultry for 4 to 8 hours and meat overnight, turning a couple of times.

Chipotle Marinade

Ingerdients:
6 servings

3 cloves garlic
1/2 teaspoon cumin seeds
3 to 2 chipotle chiles
1/2 teaspoon black pepper
2 teaspoons dried oregano
1 lime
3 oranges
1/2 teaspoon salt
2 tablespoons wine vinegar

Juice the oranges and lime. Finely chop chilies and garlic. Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth. Makes enough marinade for 1 1/2 to 2 pounds meat or chicken.

Chipotle Barbecue Sauce

Ingredients:

5 chipotle chiles, in abodo or fresh
1 tablespoon oil
1 large onion, Chopped
2 cloves garlic
28 ounces ketchup
1/3 cup firmly packed brown sugar
1/3 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup mustard

Finely chop chiles in sauce. Heat the oil and cook onion and garlic until soft and clearing. Add the remaining ingredients, bring to a gently boil, stirring constantly and then turn down and let simmer about 15 minutes. Transfer to a blender and thoroughly blend. Season to taste with salt and pepper.