Chipotle Chili Sauce Recipes

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CHIPOTLE CHILI SAUCE



Chipotle Chili Sauce image

Provided by Craig Claiborne

Categories     easy, condiments

Time 30m

Yield about 2 1/4 cups

Number Of Ingredients 4

2 cups partly drained canned tomatoes, preferably imported
2 or 3 chipotle chilies with sauce that clings to each (see note)
1 1/2 tablespoons corn, peanut or vegetable oil
1/2 cup quartered, thinly sliced onion

Steps:

  • Combine the tomatoes and chilies in the container of a food processor or electric blender. Blend as finely as possible.
  • Heat the oil in a skillet, and add the onion. Cook, stirring, until wilted, and add the tomato and chili mixture. Let simmer, stirring often, about 20 minutes.

Nutrition Facts : @context http, Calories 74, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 599 milligrams, Sugar 5 grams, TransFat 0 grams

CREAMY CHIPOTLE CHILI SAUCE



Creamy Chipotle Chili Sauce image

Make and share this Creamy Chipotle Chili Sauce recipe from Food.com.

Provided by lik2fish

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons canned chipotle chiles in adobo
1 small garlic clove, minced
2 teaspoons fresh cilantro leaves, minced
1 teaspoon lime juice, juice of 1 lime

Steps:

  • Mix all of the ingredients in a small bowl.
  • Cover and refrigerate until the flavors blend, about 30 minutes.
  • (The sauce can be refrigerated for several days.).

Nutrition Facts : Calories 92, Fat 7.9, SaturatedFat 2.4, Cholesterol 11.3, Sodium 127.1, Carbohydrate 5.2, Fiber 0.7, Sugar 1.7, Protein 1

CHIPOTLE CHILE SAUCE



Chipotle Chile Sauce image

Provided by Lourdes Castro

Categories     Condiment/Spread     Sauce     Food Processor     Quick & Easy     Cinco de Mayo     Mayonnaise     Party     Chile Pepper

Yield Makes 1 cup

Number Of Ingredients 3

1/2 cup mayonnaise
1/2 cup or store-bought
2 canned chipotle chiles

Steps:

  • Purée the Ingredients
  • Place all the ingredients in a food processor or blender and purée until smooth.
  • Serve or Store
  • Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.

CHIPOTLE SAUCE



Chipotle Sauce image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 0

Steps:

  • Puree 2 chipotles in adobo sauce with 1/2 cup sour cream or crema and 1/2 clove garlic. Season with salt.

CHIPOTLE SAUCE



Chipotle Sauce image

Provided by Patrick and Gina Neely : Food Network

Time 5m

Yield 2 cups, or 2 to 4 servings

Number Of Ingredients 5

2 cups low-fat sour cream
1 chipotle pepper, packed in adobo sauce
2 tablespoons roughly chopped fresh chives
Juice of 1/2 lime
Kosher salt and freshly ground black pepper

Steps:

  • Add sour cream, chipotle pepper, chives, lime juice, and salt and pepper to a food processor and pulse until thoroughly combined.

CHIPOTLES EN ADOBO/ CHIPOTLES CHILI IN ADOBO SAUCE



Chipotles En Adobo/ Chipotles Chili in Adobo Sauce image

Smokey chipotle chiles in a rich tomato sauce spiced with vinegar,garlic and onion and lightly sweetened with dark brown sugar. Refrigerator in an airtight container. To make a spicy sauce blend cooked, seeded chipotle in a blender till smooth. You can add back some seeds for heat and texture.

Provided by Rita1652

Categories     Sauces

Time 1h40m

Yield 8 ounces, 20 serving(s)

Number Of Ingredients 9

8 -10 medium dried chipotle chiles, stemmed and slit lengthwise
1/2 cup onion, cut into 1/2-inch slices
5 tablespoons cider vinegar
4 garlic cloves, sliced
1/3 cup ketchup
1/4 teaspoon salt
1 teaspoon cumin (optional)
1 teaspoon dark brown sugar
3 cups water

Steps:

  • Place all ingredients in a heavy bottom pan, cover, and cook over very low heat for 1 to 1-1/2 hours, until the chiles are very soft and the liquid has reduced down to 1 cup.
  • Alternate Method:.
  • Place ingredients in a dutch oven and bake at 325 degrees for 1 1/2 hours till peppers are tender,and sauce is thick.
  • You can also can this into a half pint jar and water bath it for 12 minutes at sea level. (See canning chart for your altitude).

EMILY'S CHIPOTLE CHILI



Emily's Chipotle Chili image

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

1 pound bulk hot Italian sausage
2 pounds ground beef
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 cloves garlic, minced
1 large onion, diced
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can kidney beans
2 teaspoons minced chipotle peppers in adobo sauce
1 teaspoon salt
ground black pepper
1 (6 ounce) can tomato paste

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

CHIPOTLE SAUCE



Chipotle Sauce image

A quick and easy Chipotle Sauce recipe.

Categories     Sauce     Pepper     Thanksgiving     Fall     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 6

2 dried ancho chiles (1 oz)
1 dried chipotle chile
2 cups water
1 small yellow onion, coarsely chopped
2 garlic cloves
1 tablespoon cumin seeds, toasted

Steps:

  • Discard stems from chiles and remove seeds. Rinse chiles under cold running water. Bring chiles with water to a simmer in a nonreactive 1 1/2-quart saucepan. Add onion, garlic, and a pinch of salt, then simmer, uncovered, stirring occasionally (add more water if necessary to cover chiles), until softened, about 30 minutes.
  • While chiles are cooking, finely grind cumin seeds with a mortar and pestle or in an electric coffee/spice grinder.
  • Transfer chiles and vegetables with a slotted spoon to a blender and purée with cumin and cup chile water (save remaining chile water) until smooth. (Sauce should be thick but not stiff; add more chile water, 1 tablespoon at a time, if necessary.) Season with salt.

CHIPOTLE SAUCE



Chipotle Sauce image

I grow a huge garden every year to help feed my family of seven. My sister shared this recipe with me as a way to use up my bounty of tomatoes. You can also puree the mixture to create a barbecue sauce for meats.-Jean Kennedy, Walton, Oregon

Provided by Taste of Home

Time 1h15m

Yield 6 half-pints.

Number Of Ingredients 5

4 pounds plum tomatoes (about 12 medium)
1 cup packed brown sugar
3/4 cup cider vinegar
1/4 cup minced chipotle peppers in adobo sauce
2 teaspoons salt

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel., In a food processor, cover and process tomatoes in batches until finely chopped. Transfer to a Dutch oven. Add brown sugar, vinegar, chipotle peppers and salt. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until most of the liquid is evaporated, stirring constantly. , Remove from heat. Ladle hot mixture into six hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 52 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 221mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

CHIPOTLE SAUCE



Chipotle Sauce image

This a smoky cream sauce that tastes great. Add a few tablespoons to any kind of burrito with rice and beans in it, or to a steak or chicken bowl. Very quick and easy to make and tastes great!

Provided by SHACKL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 2m

Yield 8

Number Of Ingredients 3

½ cup plain yogurt
½ cup mayonnaise
2 teaspoons pureed chipotle peppers in adobo sauce

Steps:

  • In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Chill until serving.

Nutrition Facts : Calories 109 calories, Carbohydrate 1.6 g, Cholesterol 6.1 mg, Fat 11.2 g, Protein 0.9 g, SaturatedFat 1.8 g, Sodium 94.6 mg, Sugar 1.2 g

CHIPOTLE-BLACK BEAN CHILI



Chipotle-Black Bean Chili image

This thick slow-cooked chili is special to me because it cooks itself while I'm at work. My family and friends love it. It's really nice served with corn bread. -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 7h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 large onion, finely chopped
1 medium green pepper, finely chopped
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons adobo sauce
2 garlic cloves, minced
1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Optional toppings: shredded Monterey Jack cheese, reduced-fat sour cream, minced fresh cilantro and lime wedges

Steps:

  • In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.

Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 772mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 29g protein.

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