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
MYSTERYGIRL'S CHIPOTLE CHILI KETCHUP
Mysterygirl was deserving a recipe in her honor and this is what I came up with. Sassy and spicy, just like her. I served this with seafood but would work well with other meats as well.
Provided by riffraff
Categories Sauces
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat canola oil in a 4 quart heavy saucepan over medium high heat.
- When oil is hot add the bell peppers, onions, garlic and tomatoes.
- Cook, stirring often, until vegetables are very wilted, about 25 minutes.
- Add vinegar and sugar and cook, stirring often until sugar has dissolved and liquid is reduced, about 25 minutes.
- Transfer mixture to a blender.
- Add chipotle chilies and adobo sauce.
- Puree until smooth.
- Return to heat and simmer mixture gently for about 30 minutes, or until thickened and deep red in color.
- Refrigerate.
Nutrition Facts : Calories 181.5, Fat 7.5, SaturatedFat 0.6, Sodium 7.8, Carbohydrate 29.3, Fiber 3.2, Sugar 23.7, Protein 2.1
CHIPOTLE KETCHUP
Make and share this Chipotle Ketchup recipe from Food.com.
Provided by ThatSouthernBelle
Categories Sauces
Time 1h30m
Yield 100 serving(s)
Number Of Ingredients 11
Steps:
- On medium low heat, cook the diced onion in the olive oil in a medium-sized pot just until the onions start to brown a bit on the ends.
- Add the tomatoes and their juice to the pot, crushing the tomatoes with the back of a spoon.
- Stir in the rest of the ingredients, bring to a boil and then simmer for an hour, stirring occasionally.
- After an hour, puree the mixture, and then continue to cook on low heat until it reaches your desired thickness.
CHIPOTLE KETCHUP
Steps:
- Heat the oil in a large skillet set over medium heat. Add the onion and peppers and sauté until softened, about 5 minutes. Add the garlic, tomatoes, and salt and cook over medium heat for about 25 minutes. Add the vinegar and sugar and cook until the mixture has thickened, another 20 to 25 minutes. Pour the mixture into a blender with the chipotle chiles and blend until smooth. Return the mixture to the heat and simmer until it is about as thick as bottled ketchup, about 30 minutes. Transfer to a container and refrigerate until cold.
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