Tag Archives: hearty

Chipotle BBQ Pork Flatbread Sandwich

1 medium onion finely chopped
1 Tbsp butter
1 15-oz can tomato sauce
1 6oz can tomato paste
1 cup water
2 cups milk
3 Tbsp Art of Chipotle Chipotle Paste or more
1/3 cup Worcestershire sauce
1 tsp garlic powder
1/2 cup brown sugar – (packed)
1/3 cup molasses
1 tsp cider vinegar
1  tsp mustard
1/2 tsp ground cloves
1/4 tsp salt  to taste
6 cups pork, cooked and shredded
6 cups shredded lettuce
12 Arabic Bread 6″ Rounds

1. In medium saucepan melt butter and sauté onions until translucent. Add the remaining ingredients except chicken. Simmer 30 minutes or until sauce is thickened. Cool or serve warm.

2. When ready to serve, mix in cooked chicken. Serve in Arabic bread/flatbread. Sprinkle 1/2 cups lettuce over chicken mixture.

Servings: 12

Nutrition Facts
Nutrition (per serving): 396 calories, 55 calories from fat, 6g total fat, 102.9mg cholesterol, 733.2mg sodium, 873.9mg potassium, 42.3g carbohydrates, 2.2g fiber, 21.1g sugar, 40.8g protein.

Happy St. Patrick’s Day! Irish Beef Stew

1 Tbsp. olive oil

1 tbsp. flour

1 pound beef chuck, cut into 1 1/2 inch cubes

1/2 pound carrots, peeled and cut into chunks

3 large potatoes, peeled and cut into large chunks

1/2 white onion, cut into chunks

1 clove garlic, minced

1 cup beef broth

1/2 small can tomato paste (6 oz)

1-2 Tbsp. Chipotle Paste

1/2 can Irish stout beer (like Guinness)

1 1/2 tsp. cold water

1 1/2 tsp. cornstarch

Toss beef cubes in flour to coat.  Heat oil in large pan over medium heat and brown the beef until browned.  Place carrots, potatoes, onions and garlic in a crock pot.  Place the meat on top of the vegetables.  Mix together the beef broth, tomato paste, Art of Chipotle-Chipotle Paste and beer and pour over the ingredients in crock pot.

Cover and cook on low for 8 hours.  During the last hour, dissolve cornstarch in cold water and then stir into the broth.  Simmer on high for a few minutes to thicken.

Tour the USA (Southwest) – Black Bean Chowder

  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 quart chicken broth
  • 2 (15 oz) cans of black beans, drained
  • 2 cups corn, either fresh or frozen
  • 1 can stewed tomatoes
  • 1 -2 Tbsp Art of Chipotle, Chipotle Paste (depending on heat preference)
  • 1/2 tsp dried oregano
  • Salt & Pepper

Saute the onions in a saucepan over medium heat.  Add the garlic and saute for another couple of minutes.  Add chicken broth and remaining ingredients and bring to a simmer, stirring occasionally.  Reduce heat to low and gently simmer for 20 minutes.  With a potato masher, mash some of the beans and let simmer for another 10 minutes.  Add salt and pepper to taste.

Top with sour cream, avocado and for a real treat, add crisp bacon chunks.

Tour the USA (Southwest) – Chile Verde

  • 2 Tbsp Olive Oil
  • 1 onion, roughly chopped
  • 1 clove garlic minced
  • 1 can (14.5 oz) stewed tomatoes
  • 1 cup corn
  • 1/4 cup lime juice
  • 3 lbs. boneless pork, cubed
  • 4 cans green salsa
  • 2 Tbsp. Art of Chipotle, Chipotle Paste

Heat olive oil in a large pan over medium heat.  Add onion and garlic and cook until tender.  Add cubed pork and brown the meat.  Pour this mixture into a crock pot and stir in the rest of the ingredients.  Cover and cook on medium for 6 hours.  Serve over rice with sour cream and cilantro.  This mixture can also be made into burritos, tacos or enchiladas.

Tour the USA – On to the Southwest! Tamale Pie

  • 2 Tbsp Olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic
  • 1 lb. ground beef
  • 1-2 Tbsp. Art of Chipotle, Chipotle Paste or 1/2 cup Art of Chipotle Smokey Red Sensation
  • 2 cups tomatoes chopped, either fresh or canned (with juice if using Chipotle Paste & without if using Smokey Red Sensation)
  • 2 cups corn (either fresh or frozen)
  • 1/2 cup water
  • 1 tsp. chili powder
  • 1 cup corn meal
  • 1 -2 cups grated jack or cheddar cheese (or a combination of both)

Add chopped onion, green pepper and minced garlic to warm pan with olive oil and cook until soft.  Add meat to pan and cook & stir until done.  Add salt & pepper to season. 

Next add Chipotle Paste, tomatoes, corn, 1/2 cup water and chili powder to meat mixture and simmer while preparing the corn meal mixture.

Bring 2 cups water to a boil and slowly add corn meal.  Stir constantly to prevent lumping.  Ad 1/2 tsp salt and then stir into the other ingredients.

Pour into an oven proof dish and sprinkle with cheese.  Bake at 350 degrees for 30 minutes.

Tour the USA (Northwest), Chipotle Clam Chowder

  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cups chopped potatoes
  • 1/2 cup shredded or chopped carrots (optional)
  • 2 cans clams, minced or baby
  • 3/4 cup butter
  • 1/2 to 3/4 cup flour
  • 2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp pepper
  • 1 qt half & half
  • 1 Tsp – 2 Tablespoons Chipotle Paste (to taste preference)


  • Drain clams, pour juice into a large pot and add the vegetables.  Add water to barely cover.  Simmer 20 minutes or until vegetables are tender.  In another pot, make a white sauce by melting the butter and then stir in the flour.  Slowly add the Half & Half, salt, sugar & pepper and Chipotle Paste (to taste).  Simmer until it thickens.  Add vegetables and clams.   Do not boil after adding the clams. 

Sweet and Sour Chipotle Meatballs


For Sauce:
1 (8 oz) can crushed pineapple in juice
1 (8 oz) can tomato sauce
2 Tbsp Art of Chipotle Gourmet Paste
2 Tbsp cider vinegar
1 Tbsp sugar
For Meatballs:
1-½ lbs ground meat (beef, veal, or turkey)
1/3 c. unseasoned bread crumbs
2 eggs, lightly beaten
2 Tbsp Art of Chipotle Gourmet Paste
1 tsp chili powder
¼ tsp ground cumin
¼ tsp salt

Prepare Sauce: Place pineapple in sauce, AOC Gourmet Paste, tomato sauce, vinegar, and sugar in an 11 x 7 x 2” microwave safe baking dish. Stir to combine. Cover with plastic wrap, venting at one corner. Microwave on high for 5 minutes. Set aside, covered.

Prepare Meatballs: In a large bowl, mix together the meat, bread crumbs, eggs, AOC Gourmet Paste, and salt. Roll 1 Tbsp of the meat mixture into a small meatball. Repeat until all meat is used. Spray a second 11 x 7 x 2 microwave safe dish with non-stick cooking spray. Place half the meatballs in the dish, cover with plastic wrap, and vent. Microwave on high for 3 minutes. Transfer the meatballs to the dish containing the sauce. Recoat the 2nd dish with cooking spray and microwave the remaining meatballs. Add to sauce. Cover sauce containing the meatballs with plastic wrap and vent. Microwave on high for 4 minutes. Stir. Re-cover and let stand for 10 minutes.

Serve meatballs as an appetizer or spoon over cooked noodles as an entrée.
Makes approx 36 meatballs

Something to warm you on that CHILI winter day!

Place one 28 oz. can tomatoes, undrained and chopped in soup pot. Add 1 cup carrots chopped, 1 cup red or green bell pepper chopped., 1 cup onion, 3 cloves minced garlic, 1 tbsp chili powder, 2 tsp ground cumin. Cook for 30 min. Add 1 15 oz. kidney beans, 1 15 oz oz. cannelloni beans & 2 Tbsp Gourmet Chipotle Paste.
Simmer for 20 minutes until thick and flavors blend.

Top with sour cream & cheese and enjoy!

White Chipotle Chili

3 cups chicken broth
2 19-oz. cans cannellini beans (or other white beans)
1 onion, chopped
2 garlic cloves, minced
2 oz. chopped green chiles (more or less, to taste)
2 tsp. oregano
1 1/2 tsp cumin
1/4 tsp. cayenne
salt & pepper to taste
4 cups cooked chicken or turkey
1 Tbsp. Art of Chipotle Paste (more or less, to taste preference)

Optional: Monterey Jack or Pepper Jack cheese

Rinse & drain the beans. Combine all ingredients in a large pot and simmer gently about an hour.  Serve in bowls topped with grated cheese, or place small chunks of cheese into empty bowls and spoon the hot chili over the top.  This chile tastes better the second day and freezes well.

Autumn is here – it’s time to make Albondigas Soup!

1 lb ground beef
1 medium onion, diced
1/2 cup cooked white rice
2 or 3 small cloves of garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 Tablespoon Art of Chipotle Paste
salt and pepper

Sauté the onions and garlic with the cumin and oregano over medium heat, until translucent.  In a bowl add the onion mixture, Chipotle Paste and cooked white rice to the ground beef along with 2 whole eggs. Mix well, season with salt and pepper and form into small meatballs, 1 to 2 tablespoons each.

The Soup
6 Cups Chicken Stock
1 can of stewed tomatoes
1 clove of garlic, minced
1 medium onion, diced
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 Tablespoon Art of Chipotle Paste

Sauté the onion, garlic and tomato until the tomato begins to break down, about 3-5 minutes. Add the chicken stock and Chipotle Paste and bring to a boil. Lower the heat and drop in the meatballs very gently into the hot liquid. Cook over medium heat, covered, for 20-30 minutes. Season the soup with salt and pepper to taste.  To serve, top the soup and meatballs with chopped cilantro.