FIESTA MENU: Spicy Black Bean Dip; Mexican Shepherd's Pie; Colorful Southwestern Salad; Cinnamon - Mocha Dulce De Leche Bites Dirty little secret: I've had the remains of a can of
chipotle chili peppers in my fridge for 5 months.
Beware of
those chipotle chili peppers!
Spices (sweet chili pepper,
chipotle chili pepper, cayenne pepper, oregano, thyme, cumin, parsley, savory, marjoram, bay, basil, rosemary, mustard, coriander), garlic, onion, carrot, sugar, citric acid, orange peel, modified food starch, rice concentrate, lime juice solids, natural chipotle pepper flavor, natural smoke flavor
1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg Dash of
chipotle chili pepper 1 3/4 cups raw pepitas 2 cups sugar 1/3 cup light corn syrup 1/2 cup water 1 teaspoon baking soda 4 tablespoons butter 1 1/4 teaspoons sea salt, plus more for sprinkling
dried oregano Light pinch or sprinkle of cayenne pepper or
chipotle chili pepper (optional)
You can find these in the Latin section of any big grocery store, or you can use regular dry
chipotle chili pepper powder, or a combination of smoked paprika and cayenne pepper in place.
1 white onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted cooked white beans, drained and rinsed (about 5 cups) 1
chipotle chili pepper, canned in adobo sauce + 2 teaspoons sauce 2 tablespoons all - purpose flour 4 cups organic, unsalted chicken stock 6 teaspoons olive oil (or other oil) 10 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon ground coriander 1 tablespoon ground cumin 1 lb.
Zest the lime over the shrimp and then add
chipotle chili pepper, cumin and salt.
powdered
chipotle chili pepper 1 tsp.
I love the smokey flavor of chipotle chilies, so I use both canned chipotle in adobe as well as some dried ground
chipotle chili pepper.
I used
chipotle chili pepper and Jack Daniel's BBQ sauce.
Not exact matches
Smoky
chipotle peppers, savory black beans, and tender sweet potatoes simmered in a spicy tomato sauce go into this incredibly flavorful vegan sweet potato
chili.There are a lot of ways to make
chili.
In a small dish, combine the reserved broth with the smoked paprika, garlic powder,
chili powder, ground cumin,
chipotle chili powder, fine sea salt, freshly ground black
pepper and onion powder.
3 chicken breasts olive oil spray 2 teaspoons
chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black
pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell
peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
With
chipotle peppers in adobo, this
chili is a «solid medium,» at least that's what about four of my friends told me after they were about half way through their bowls.
Make the dressing by adding mayo, Dijon mustard, garlic,
chipotle powder, vinegar, salt,
pepper, onion powder and
chili pepper flakes to a small food processor and process until smooth and creamy.
If you don't like food so hot, I wouldn't add that extra
chili pepper, just stick with the
chipotle.
Add
chipotle chiles,
chili powder, cumin, chicken broth, tomato sauce, salt and
pepper.
When preparing the soup as soon as I stirred the
chipotle powder in, it occurred to me that I already had a
chili pepper in the pan!
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño
pepper 1/2 teaspoon
chili powder or Mexican spice Mix (page xx) 1/4 teaspoon
chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro
Ingredient Substitution: If you don't have all the dried
peppers on hand, just substitute 3 tablespoons of regular
chili powder for the ground pasilla,
chipotle, and New Mexico
chili peppers.
I'm not a spicy girl, so I cut the
chili pepper to 1T and only used 1 of the
chipotle peppers in adobe sauce rather than the full amount.
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2 chopped
chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons
chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
Add the garlic,
chipotle chili powder, salt and
pepper.
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and
pepper 6 large garlic cloves 3 - 4 canned
chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp
chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with
chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
Add the
chili powder, paprika, garlic powder, basil,
chipotle powder, cumin, oregano,
pepper and no - salt seasoning.
3/4 cup of light brown sugar 2 tablespoons of salt (I used Lo Salt reduced sodium alternative) 1 tablespoon of
chipotle chili powder 1 tablespoon of smoked paprika 1 tablespoon of garlic powder 2 teaspoons of ground cumin 1/2 teaspoon of cayenne
pepper 1/2 teaspoon thyme 1/2 teaspoon of ground cinnamon
ORANGE JUICE CONCENTRATE, WATER, GUAJILLO
CHILI, PINEAPPLE JUICE CONCENTRATE, CANOLA OIL, APPLE CIDER VINEGAR, SALT, LIME JUICE, VINEGAR, GARLIC,
CHIPOTLE PEPPER, TOMATO PASTE, RED CHILE
PEPPER, ONION, CUMIN, OREGANO, BAY LEAF.
The
chipotle peppers with adobo carry most of their heat in the seeds so scrape out if you want to keep the
chili on the mild side.
In a small bowl, use a fork to combine the softened butter, 1/2 of the
chipotle pepper (or
chili powder), orange zest, 1/4 tsp salt, 1/4 tsp
pepper and half of the garlic.
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and
pepper 4 Tbsp unsalted butter, softened 2 tsp minced
chipotle chiles in adobo sauce or 1 tsp dry
Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
2 Tablespoons organic dark roast
chili powder 1 Tablespoon organic apple cider vinegar 1 Tablespoon water 1 Tablespoon organic agave nectar 2 teaspoons organic red
pepper flakes 2 teaspoons organic minced garlic or 1 teaspoon garlic powder 1/2 teaspoon organic
chipotle powder 1/2 teaspoon salt Mix together all the ingredients and store in a jar, refrigerated.
I served it with the chicken (which was a little redundant since it uses the same
chili paste in a much larger quantity) which was great, and then the next day reheated it (in a good non-stick pan with a tiny bit of oil), frying it again as described, accompanied with some nice grilled sausages garnished with some
chipotle pepper jelly.
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black
pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly sliced 1 tablespoon
chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled tomatoes with their juices 2 whole canned
chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving Pickled red onions for serving, recipe follows
Hi Lisa, can I substitute the 2
chipotle peppers in adobo sauce, chopped with a jalapeno and
chili powder?
-3
chipotle chilis in adobe sauce -2 cloves garlic -1 / 4 c loosely packed fresh cilantro leaves -1 / 2 t salt -1 / 4 t
pepper
Sweet»N Spicy — A colorful blend of
chili pepper,
chipotle and molasses results in a spicy flavor boost
With two beans,
peppers, onion, garlic, tomatoes, and warming spices like cumin,
chili powder, and smoked paprika (or
chipotle powder); there's plenty of flavor so that you won't miss the cheese.
In a dry saucepan, add the ancho
chili, 1 teaspoon dried oregano, 1 teaspoon ground cumin and 1/2 tablespoon ground
chipotle pepper.
Warm comforting
chili filled with a medley of mushrooms, corn, black beans, smoky
chipotle peppers, and tomatoes.
So I put in a whole can of
chipotle peppers when I'm making
chili for myself, but for the recipe, I only used half.
1 T. vegetable oil 2 cloves garlic, minced 1 t.
chili powder 1
chipotle pepper in adobo, minced + 1 T. sauce 1 t. ground cumin 4 dashes cayenne
pepper 1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed 1/3 c. water 2 c. cooked brown rice 1/4 c. fresh salsa
Filed Under: Beef, Pork, Soup Tagged With: beer, black beans,
chili powder,
chipotle chili in adobo, crushed tomatoes, cumin, dried oregano, garlic, ground beef, ground pork, kidney beans, olive oil, onion, paprika, red bell
pepper, whole tomatoes
1 1/2 tablespoons olive oil 1/2 cup yellow onion, finely diced 1/4 teaspoon salt 4 garlic cloves, minced 1/2 teaspoon ground cumin 1/4 teaspoon dried thyme 1/2 teaspoon dried Mexican oregano 1/4 teaspoon freshly ground black
pepper 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon ground coriander 1/2 teaspoon paprika 1/2 teaspoon
chipotle chili powder 1 teaspoon
chili powder 2 1/2 tablespoons sun - dried tomatoes, finely chopped 1 (15 - ounce) can chickpeas, drained and rinsed 1 teaspoon tamari 2 teaspoons apple cider vinegar
It has three different types of heat — smoked hot paprika in the
chili powder,
chipotle chile flakes, and fresh poblano
pepper.
Add the cumin, thyme, oregano,
pepper, cinnamon, cloves, coriander, paprika,
chipotle and
chili powders and the chopped sun - dried tomatoes.
1 garlic clove, minced 1
chipotle chili in adobo sauce 1 c. tomato sauce 1/4 t. ground cumin 1/2 c. chicken broth Salt and
pepper to taste
Season the tenderloin on all sides with 1/2 teaspoon salt, 1/4 teaspoon ground black
pepper, and 1/4 teaspoon of the
chipotle chili powder.
Olive oil 2 cups of cooked quinoa (according to the package details) 1/4 of a yellow onion, finely diced 1 large shallot, finely chopped 1/2 of a red bell
pepper, diced 2 - 4 garlic cloves, minced 1 16 oz can of black beans (low sodium) drained and rinsed well 1 teaspoon of cumin 1 teaspoon
chipotle chili powder 1 cup bread crumbs (seasoned)
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons
chipotle hot sauce (can substitute chopped
chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons
chili powder 1 teaspoon ground cumin 1 orange or red bell
pepper, chopped 1 green bell
pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!