Cooking
A chipotle pepper is really just a jalapeno. No, really, it is. A smoked jalapeno. Jalapenos are sneaky little guys. They can be mild or hot, you never know until you taste them. Jalapenos go from being juicy, crunchy and green to red if left to ripen, then when dehydrated and smoked they turn dark reddish-brown and distinctly smoky. Native to Mexico, twenty percent of jalapenos grown there supposedly end up as chipotles.
Chipotles aren't as trendy now as they were a couple of years back, but they are still as wonderful a chile to cook with as they ever were. You can buy them dried whole, in powder, in paste or in "adobo", a sauce of tomatoes, vinegar, spices, garlic and as if they needed it--more chilies. They are smoky and mellow and only when prepared in adobo does the heat drastically intensify.
But I like the heat so I don't shy away from chipotles in adobo. It's also a very convenient way to use chiles. Over time a dried chile or chile powder can lose it's flavor. Not so with the canned version. It remains lethal until aided by the vinegar, it eats its way through the can...
Just once though I'd like to be able to use a whole can of chipotles in adobo. Don't get me wrong, it's delicious stuff, but so darned hot I've never managed to use more than a tablespoon in any given recipe. I'm sure the seven ounces in a typical can could kill a man. So here is one of those recipes that only uses a scant tablespoon of chipotle in adobo.
Normally, every time I make chili it is a different recipe. But Lee pleaded with me to write down the recipe for this last batch so I could make it again sometime. I hope you'll like it as much as he did.
Chipotle Chili
4 servings
Ingredients
1 Tablespoon oil
1 small onion, chopped
2 cloves garlic, chopped
1 1/4 lbs pork butt or shoulder, cut into chunks
2 teaspoons pasilla chili powder
1 teaspoon ground cumin
1 small yellow or red pepper, chopped
2 Tablespoons tequila
1/2 cup orange juice
1 Tablespoon finely chopped chipotle chilies in adobo (or less if you don't like it hot!)
1 (16 oz.) can cannellini beans, drained
1 Tablespoon masa harina flour mixed with 2 Tablespoons water
Toppings (any or all of the following)
sour cream or plain yogurt
chopped cilantro
chopped green onions
grated jack cheese
Instructions
Heat oil in large saucepan over medium heat. Toss pork with chili powder and cumin; add to saucepan one batch at a time. Cook and stir until browned. Remove from pan and repeat until all the meat is browned. Add onion and garlic to the empty saucepan; cook until softened. Deglaze pan with the tequila. Return meat to the pan. Add the chopped peppers, orange juice and chipotles; bring to boiling. Lower heat and simmer, covered, about one hour or until pork is fork tender. Add beans; heat through and cook for a few minutes. Add the masa and water mixture to thicken. Cook another 5 minutes. Ladle into bowls; top with toppings as desired.
Enjoy!
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Cooking
Chipotle Chili Recipe
A chipotle pepper is really just a jalapeno. No, really, it is. A smoked jalapeno. Jalapenos are sneaky little guys. They can be mild or hot, you never know until you taste them. Jalapenos go from being juicy, crunchy and green to red if left to ripen, then when dehydrated and smoked they turn dark reddish-brown and distinctly smoky. Native to Mexico, twenty percent of jalapenos grown there supposedly end up as chipotles.
Chipotles aren't as trendy now as they were a couple of years back, but they are still as wonderful a chile to cook with as they ever were. You can buy them dried whole, in powder, in paste or in "adobo", a sauce of tomatoes, vinegar, spices, garlic and as if they needed it--more chilies. They are smoky and mellow and only when prepared in adobo does the heat drastically intensify.
But I like the heat so I don't shy away from chipotles in adobo. It's also a very convenient way to use chiles. Over time a dried chile or chile powder can lose it's flavor. Not so with the canned version. It remains lethal until aided by the vinegar, it eats its way through the can...
Just once though I'd like to be able to use a whole can of chipotles in adobo. Don't get me wrong, it's delicious stuff, but so darned hot I've never managed to use more than a tablespoon in any given recipe. I'm sure the seven ounces in a typical can could kill a man. So here is one of those recipes that only uses a scant tablespoon of chipotle in adobo.
Normally, every time I make chili it is a different recipe. But Lee pleaded with me to write down the recipe for this last batch so I could make it again sometime. I hope you'll like it as much as he did.
Chipotle Chili
4 servings
Ingredients
1 Tablespoon oil
1 small onion, chopped
2 cloves garlic, chopped
1 1/4 lbs pork butt or shoulder, cut into chunks
2 teaspoons pasilla chili powder
1 teaspoon ground cumin
1 small yellow or red pepper, chopped
2 Tablespoons tequila
1/2 cup orange juice
1 Tablespoon finely chopped chipotle chilies in adobo (or less if you don't like it hot!)
1 (16 oz.) can cannellini beans, drained
1 Tablespoon masa harina flour mixed with 2 Tablespoons water
Toppings (any or all of the following)
sour cream or plain yogurt
chopped cilantro
chopped green onions
grated jack cheese
Instructions
Heat oil in large saucepan over medium heat. Toss pork with chili powder and cumin; add to saucepan one batch at a time. Cook and stir until browned. Remove from pan and repeat until all the meat is browned. Add onion and garlic to the empty saucepan; cook until softened. Deglaze pan with the tequila. Return meat to the pan. Add the chopped peppers, orange juice and chipotles; bring to boiling. Lower heat and simmer, covered, about one hour or until pork is fork tender. Add beans; heat through and cook for a few minutes. Add the masa and water mixture to thicken. Cook another 5 minutes. Ladle into bowls; top with toppings as desired.
Enjoy!
- Bison Black Bean Chili Recipe
A few years ago I heard Ted Turner speak about bison at the Sustainable Food Institute at the Monterey Bay Aquarium. He slipped in, spoke was very opinionated and went over his allotted time, but he certainly was engaging.Attendees learned he is...
- Indian Style Chickpeas Recipe
When Is My Blog Burning #19 was announced I started looking for vegan recipes and what I found was a lot of fake food. Fake meat, fake milk, fake cheese, even fake bacon. That just made me sad. If people want to eat fake stuff, so be it, but not me!...
- Happy Halloween!
It seemed like such a great idea…pumpkin and black beans. I think I was pulling something out of the freezer when it came to me. There was a little leftover pumpkin in there and I thought, “I bet that would be good in chili.” I mulled it over...
- Kind Of Like Re-gifting, Only Not
My online cooking club seems to be dissolving...we all lead such busy lives, and many of the gals involved just couldn't find the time. I'm going to be reposting a few of my entries here. One of our themes was Asian (it could cover any cuisine,...
- 100 Almond Chicken
Matt and I are testing out various Indian recipes; in part because we love Indian food, and also because we need to develop a menu for our Thanksgiving dinner. While putting away several frozen items after we returned from our grocery shopping trip,...