Chipotle (chip-oat-lay) peppers are smoked, dried Jalapeño chiles. The Spice House offers two varieties of dried Chipotle chiles: Morita and Meco. The Moritas, available whole and ground, are a smaller chile with a dark red and black color. They have a delicious fruity aroma that belies their surprising heat level. The Meco are larger in size and have a light brown hue. They are smokier and less fruity than the moritas, with nutty, leathery notes that blend well with strong flavors.
Before the time of the Aztecs, ancient Mexican civilizations prized the chipotle pepper for its dark, smoky flavor. Using a centuries-old method, vine-ripened red jalapeño peppers are slow-smoked to perfection over a smoldering fire, and the peppers produce a rich, thick-bodied sauce ideally balanced in heat and flavor.
Here’s a recipe from Tabasco.com!
Chipotle Chili Con Carne
1 tablespoon cooking oil
3 pounds boneless beef chuck roast, cut into 1/2-inch cubes
4 large cloves garlic, minced
2 to 3 tablespoons chili powder
1 tablespoon dried oregano leaves
1 tablespoon ground cumin
1 1/2 teaspoons salt
6 to 8 cups water, divided
3 tablespoons cornmeal or masa harina
1/4 cup TABASCO® brand Chipotle Pepper Sauce
Sour cream, shredded cheese, and chopped onion (optional)
Heat oil in a large, heavy pot over medium heat. Add meat and cook until browned, about 10 minutes, stirring often. Add garlic, chili powder, oregano, cumin, and salt and stir well. Add 6 cups of the water and bring to a boil; reduce heat to medium-low, cover, and simmer 1 to 1 1/2 hours or until meat is tender, adding more water if needed.
Combine cornmeal and 1/2 cup of the water and mix well; stir into chili. Cook, uncovered, 30 minutes longer or to desired consistency, stirring often to prevent lumping and adding more water if needed.
Stir in TABASCO® Chipotle Sauce and check seasoning. If desired, top with sour cream, cheese, onion, and additional TABASCO® Chipotle Sauce.
Makes 6 to 8 servings.