In a dry saucepan, add the ancho chili, 1 teaspoon dried oregano, 1 teaspoon ground cumin and 1/2
tablespoon ground chipotle pepper.
Not exact matches
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3
chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly
ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3
tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
Burgers -1 pound of
ground beef (I bought 83 % lean, 17 % fat)-1 large
chipotle pepper, finely chopped, about a
tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack cheese - Red onion, thinly sliced into rings -3 jalapeños, sliced - honey - Slider buns
Mexican Spiced Tomato Sauce: 1
tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2
tablespoons chili powder (I used a mix of
chipotle and regular chili powder) 2 teaspoons
ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
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
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.
2
tablespoons extra-virgin olive oil 3
tablespoons hot pimentón or substitute New Mexico chile powder and
chipotle chile powder in equal proportions 2
tablespoons chopped fresh flat - leaf parsley Salt and freshly
ground black pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell peppers, roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced green olives Garnish: Flat - leaf parsley
Smoky Chile Marinade 4 dried
chipotle chiles 1 cup hot water 8 cloves garlic 1/2 cup chopped onion 1⁄3 cup olive oil 1/2 cup dry red wine 2
tablespoons red wine vinegar 2 teaspoons Dijon - style mustard 2 teaspoons brown sugar 2 teaspoons
ground chile de arbol or other
ground hot chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or substitute beef steaks, 1 inch thick
1
tablespoon peanut oil 1 medium onion, chopped 1
tablespoon minced onion 4 cups tomato sauce 2
tablespoons finely chopped
chipotle chile 1
tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1 teaspoon
ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1
tablespoon sugar 1
tablespoon raw honey 1 1/2
tablespoons freshly squeezed lime juice Garlic croutons for garnish
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
Possible variations include adding 2 - 3
tablespoons tomato paste (whisk it into the butter - flour mixture before adding the rest of the seasonings) for more of a tomato flavor, or 1 - 2 teaspoons
ground chipotle chili powder (just add along with the other spices) for a smokier flavor.
Ingredients: For the meatballs: 1 pound
ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes of a box grater) 2 garlic cloves, grated or finely minced 1
chipotle pepper canned in adobo 2 teaspoons adobo sauce from the
chipotle can 1/2 teaspoon
ground cumin 1 teaspoon kosher salt 2
tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but black will also work!)
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
2
tablespoons coconut oil 1/2 large onion, diced 1 large carrot, diced 1 celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2 dried
chipotle pepper or 2
tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets, cut into 1 - inch cubes 2
tablespoons fresh dill, minced Sea salt and freshly
ground black pepper to taste
2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4 of a large yellow onion diced Olive oil 4 green onions, diced 1/3 cup of black beans, rinsed and drained Juice from 2 limes 2 teaspoons of
ground cumin 1 teaspoon of smoked paprika Salt and pepper 2
tablespoons of Bragg's Apple Cider Vinegar Smoked
chipotle Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
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.
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
Cook's Tip: One
tablespoon minced, seeded
chipotle pepper in adobo sauce may be substituted for
ground chipotle chile pepper.
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!
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2
tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1
tablespoon cumin 1/2 teaspoon freshly
ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1
chipotle pepper (from canned
chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
ingredients TURKEY CHILI WITH KALE 2
tablespoons olive oil 1 pound
ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2
tablespoons chili powder 2 teaspoons
chipotle powder 2 teaspoons cumin 1
tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly
ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2
tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly
ground black pepper to taste 2 teaspoon
chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast
chipotle vegetarian sausages, crumbled 1 teaspoon + 1
tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2
tablespoons ancho chile powder 2
tablespoons hot or mild New Mexico chile powder 2 teaspoons
chipotle powder 1/2 teaspoon cayenne pepper 1
tablespoon ground cumin 2 teaspoons
ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly
ground black pepper 3
tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1
tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1
tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
1/2 cup water 1/4 cup diced yellow onion 3 garlic cloves, pressed or minced 1/2 teaspoon seeded and diced jalapeno pepper 1 (15 - ounce) can pinto beans, drained and rinsed well, or 1 1/2 cups cooked 1 teaspoon chili powder 3/4 teaspoon
ground cumin 1/4 teaspoon sea salt, or to taste 1/8 teaspoon freshly
ground black pepper 1/8 teaspoon
chipotle chile powder (optional) 1 teaspoon wheat - free tamari or other soy sauce (optional) 1
tablespoon finely chopped fresh cilantro
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon
chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly
ground pepper 1 1⁄2 cups brown rice 3 cups water 1
tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1
tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
ingredients SWEET POTATO CROQUETTES: vegetable oil (for frying) 1 1/2 cups all - purpose flour (divided, plus more for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon
chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2
tablespoons olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly
ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2
tablespoons scallions (sliced on a bias) 2
tablespoons mint (leaves only, sliced thinly) 2
tablespoons cilantro (leaves only)
2
Tablespoons cooking oil 1 large onion, roughly chopped 1
Tablespoon minced garlic 1 dried
chipotle chile (optional) 1
Tablespoon ground cumin 1
Tablespoon fresh oregano (1 teaspoon dried) Salt and freshly
ground pepper 1 large potato, peeled and roughly chopped 1 cup corn kernels (fresh or frozen) 1 cup cooked black beans 3 tomatillos, husked and cut into chunks 1 medium tomato, cored and roughly chopped 1 medium or 2 small zucchini, roughly chopped 6 cups vegetable stock or water 1/4 cup or more chopped fresh cilantro leaves 1/2 jalapeno pepper, seeded and cut into rings (optional)
Makes 8 servings 2
tablespoons olive oil1 cup celery, chopped1 cup onion, chopped1 cup green bell pepper, chopped3 cloves garlic, minced2
chipotle peppers *, finely chopped1 can (28 ounces) no salt added fire - roasted diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium vegetable broth1 / 2 cup Grape - Nuts cereal1
tablespoon chili powder2 teaspoons
ground cumin1 teaspoon dried oregano3 / 8 teaspoon salt1 / 2 teaspoon dried thyme leaves1 / 4 — 1/2 teaspoon red pepper flakesFreshly
ground black pepper, to taste Heat oil in a large Dutch oven over medium - high heat.
3 cups water 1 cup grits or coarse cornmeal 1/3 cup grated Parmesan cheese 2
tablespoons Sriracha sauce, plus more, for serving 1
tablespoon unsalted butter 1 teaspoon chili powder 1/4 teaspoon sea salt Fried egg, for serving Drizzle olive oil, for serving Dash
ground chipotle pepper, for serving (may substitute smoked paprika) Pinch dried rosemary, for serving
1
tablespoon olive oil, divided 1 pound lean
ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1
tablespoon chili powder 1 1/2 teaspoons ancho or
chipotle chili powder 1 1/2 teaspoons
ground cumin pinch of cinnamon 2
tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2 bunch kale, stems removed and leaves chopped salt and pepper, to taste Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado, cilantro, crushed tortilla chips or cornbread
3
tablespoons ground flax seeds 1/2 cup warm water, mixed in bowl 3⁄4 cup bread crumbs (try gluten - free) 1 cup oat flour 1 cup corn, drained well 1 cup mashed cooked black beans 1/3 cup chopped walnuts 1/4 cup finely chopped cilantro 2
tablespoons dehydrated onion granules 1
tablespoon garlic granules 1
tablespoon tamari 2 teaspoons chili powder 1 1⁄2 teaspoons
ground cumin 1 teaspoon dried oregano 1⁄4 teaspoon
chipotle powder 3⁄4 teaspoon sea salt 1⁄4 teaspoon
ground black pepper
1 pound small red beans 2
tablespoons olive oil 1 large onion, diced 6 cloves garlic 3 medium green peppers chopped 3 stalks celery, chopped 2 bay leaves 1/2 teaspoon
ground sage 1 teaspoon dried oregano 2
chipotle peppers (from canned
chipotles in adobo), finely chopped 1/4 teaspoon cayenne pepper 3 cups vegetable stock 2 - 3 cups water 1
tablespoon vegan and / or gluten - free Worcestershire sauce 1/2 cup chopped scallions, for garnish Cooked rice, for serving Tabasco sauce, for serving
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3
tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1
tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon
ground black pepper Pinch of cayenne pepper 1/4 teaspoon
chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1
tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1
tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
3
tablespoons unsalted butter 1/3 cup minced sweet onion (Vidalia, Maui or Walla - Walla) 3 cloves garlic, minced (about 1 1/2 teaspoons) 1 cup ketchup (Heinz is what I use) 1
tablespoon Dijon - style mustard 1/4 cup apple cider vinegar 2
tablespoons Worcestershire sauce 2
tablespoons molasses 2 1/2 teaspoons hot sauce (Crystal or Texas Pete), or more if you want more bite 1/2 teaspoon freshly
ground black pepper 1/2 teaspoon kosher salt 1/2 teaspoon
ground chipotle chile
Ingredients 2 pounds red potatoes, halved 1/4 cup olive oil 1
tablespoon Red Chile Rub (see recipe) Kosher salt and freshly
ground black pepper 1 large cactus leaf 1 medium red onion, thickly sliced 1 medium jicama, peeled and diced 1 teaspoon sliced pickled red jalapeño, seeded and chopped 1/4 cup freshly squeezed lime juice (2 to 3 limes) 1/4 cup extra-virgin olive oil 1
tablespoon adobo sauce (from a can of
chipotles in adobo sauce) 1/2 cupped chopped fresh cilantro
4
chipotle chiles in adobo, chopped fine 1 small white onion, chopped 5 medium tomatoes, chopped fine 1/4 cup finely chopped carrots 1/4 cup finely chopped celery 1/4 cup finely chopped fresh cilantro 1 cup beef broth 1/4 teaspoon salt 1/2 teaspoon freshly
ground black pepper 1 pound
ground pork 1 pound
ground beef 1/2 cup bread crumbs 1 / 2cup milk 2 eggs 1/4 cup finely chopped onion 2
tablespoons finely chopped fresh cilantro 1 teaspoon salt 1/2 teaspoon freshly
ground black pepper
1/3 cup mayonnaise 1/3 cup sour cream 3
tablespoons red wine vinegar 1
tablespoon finely minced dill 1 teaspoon Worcestershire sauce 4 ounces blue cheese 1 teaspoon
ground chipotle chile Coarse kosher salt Freshly
ground black pepper
Marinade: 1/4 cup
chipotles in adobo sauce 2
tablespoons extra-virgin olive oil 2
tablespoons Dijon mustard 2
tablespoons soy sauce 2
tablespoons fresh lime juice 2
tablespoons brown sugar 3 garlic cloves, minced 1 teaspoon
ground cumin 1 teaspoon freshly
ground black pepper
Ingredients: 1 1/2
tablespoons extra-virgin olive oil 1/2 medium yellow onion, minced 4 garlic cloves, minced Kosher salt 1 teaspoon smoked paprika 3/4 teaspoon
ground cumin 1
chipotle pepper canned in adobo, minced (1 single pepper from the can, people.
1/4 head of cabbage, chopped 1 onion, chopped 2 - 3 cloves garlic, minced 2 carrots, chopped 1 cup frozen corn 2 teaspoons chili powder 1 teaspoon
ground cumin 4 cups water 2 (15 ounce) cans black beans, rinsed and drained 1/4 teaspoon
ground black pepper 1
tablespoon onion powder 1 teaspon garlic powder 1/2
chipotle flakes 1 large can crushed tomatoes
Patty - Style Habanero Chorizo 3.5 - 4 pounds diced boneless pork shoulder 1 - 3 finely chopped or minced habanero peppers (stems and guts removed; keep seeds for extra heat) 2 1/2
tablespoons sea salt 2
tablespoons ancho chile powder 1
tablespoon paprika or hot paprika 1
tablespoon cayenne pepper or
chipotle powder (preferred) 1
tablespoon minced garlic 1 teaspoon freshly
ground black pepper 1
tablespoon chopped fresh oregano 1 teaspoon of cumin 3
tablespoons chilled tequila 3
tablespoons chilled red wine vinegar
2
tablespoons olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2
tablespoons tomato paste 1
tablespoon chili powder (
ground chipotle pepper for a kick!)
Chimayó Rub 2
tablespoons New Mexico
ground red chile, Chimayó preferred 1
tablespoon sugar 1
tablespoon ground cinnamon 2 teaspoons
ground coriander 1 teaspoon
ground cumin 1 teaspoon salt 1/4 teaspoon
ground thyme Chipotle Potatoes 2 large baking potatoes 2 to 3
tablespoons milk 1
tablespoon chipotles in adobo, chopped 1/4 teaspoon garlic powder Chopped chives for garnish Salt and freshly
ground black pepper to taste The Steaks Olive oil 4 New York Strip steaks
1 1/2 cups frozen raspberries 1 teaspoon lemon juice 1
tablespoon sugar 1/2 teaspoon
ground chipotle chile
Eight dried ancho or
chipotle chiles Oil for cooking One cup diced yellow onion (about one medium onion) Six cloves garlic, peeled and diced 2 cups chicken stock 1/2 cup white vinegar 12 cups water 3/4 cup orange juice 2
tablespoons tomato paste 1
tablespoon dried oregano 1 teaspoon freshly
ground smoked black pepper 1 teaspoon
ground cumin 1/2 teaspoon
ground cinnamon 1/2 teaspoon coarse kosher salt 1/4 cup vinegar 1/4 cup lemon juice
1/2 cup brown sugar 1
tablespoon bittersweet Pimenton de la Vera 3
tablespoons semisweet Spanish paprika 1/4 cup coarse salt 2 teaspoons freshly
ground black pepper 1 teaspoon
ground chipotle pepper, if desired 1
tablespoon ground mustard 2 teaspoons
ground canela (Mexican cinnamon) 1
tablespoon garlic powder 1
tablespoon onion powder
4 beef fillets, 1 to 2 inches thick Olive oil 1 onion, chopped 3 cloves garlic, minced 2
tablespoons vegetable oil 3 canned
chipotle in adobo chiles 1 medium tomato, peeled and seeds removed, chopped 1/2 teaspoon Mexican oregano 1/2 teaspoon sugar 1/2 teaspoon freshly
ground black pepper 2 cups beef broth 1 cup dry red wine
• elk brisket • 2
tablespoons red chile powder • 1 teaspoon
chipotle powder • 1/8 teaspoon
ground cloves • 1/8 teaspoon
ground allspice • 1/2 teaspoon
ground canela or cinnamon • 1
tablespoon brown sugar • 2
tablespoons cocoa powder • 2 cloves garlic, minced • 1/4 cup vegetable oil • 1 (3 - 5 pound) elk shoulder roast • Salt and freshly
ground black pepper • 6 cups low - sodium beef stock
3 dried
chipotle peppers 3 dried allspice berries,
ground (or 1/2 teaspoon
ground allspice) 1
tablespoon mustard seeds,
ground (or 1
tablespoon mustard powder) 1 clove,
ground (or a pinch of
ground clove) 1 teaspoon turmeric 1/2 teaspoon red curry powder 1 teaspoon
ground black pepper 1
tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2
tablespoons white vinegar 3
tablespoons light brown sugar 1
tablespoon blackstrap molasses 1/4 cup pineapple juice
• 2 quarts water • 1
tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery, chopped with leaves • 3 large dried
chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly
ground nutmeg • 1 teaspoon freshly
ground cinnamon • 1/2 teaspoon
ground ginger • 1
tablespoon finely
ground white pepper • 2
tablespoons Mexican leaf oregano • 1/2 cup chopped fresh parsley • 1
tablespoon Worcestershire sauce • 1 medium onion, chopped coarsely • 3
tablespoons chopped garlic • 1 cup domestic mushrooms, chopped • 1/4 cup extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato puree • 2 1/2
tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely chopped cilantro for garnish