My Account   |   View Cart

News And Events Title for Left

Cooking School

 Weekend Classes-

 January 16-18, 2015

March 20-22, 2015

April 17-19, 2015

Week Long Class-

February 22-27,2015

 For more information and to sign up, click on the specific dates you are interested in.

For classes further ahead than listed, go to the cooking school link.

NEWS, NEWS, NEWS

I am demonstrating holiday appetizers from the November Butel's Bytes on November 26 at the Corrales Library. Call 505-897-0733 to join the class.

Turn on your television to the Morning Brew on December 2 at 7 AM. This show which is hosted by Larry Ahrens is  podcast by Comcast channel 27. 

Register NOW!

Blog Updates

Recent video recipe:
POSOLE

Posole

 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel

   
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

Our wonderful pure, fresh chiles, spices and ingredients are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

 

Our Gift boxes are a great present for most anyone anytime.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition
$12.95


NOW ON KINDLE FIRE
for $2.99

Click here to buy now

 

Click here to see
a preview of the book
.

 

 

 


Chipotle Chili

This chili is for serious hot chili lovers, who like the smokiness of Chipotles. Chipotles always add a smokey richness that is truly habit forming! I much prefer to reconstitute the dried traditional chipotles (not the moritas) or use chipotle powder ground from the traditional chipotles as they are much smokier and authentic tasting. (Traditional chipotles are made by long, slow smoking in banana leaves.)

Yield: 6 to 8 servings

1 Tablespoon bacon drippings
2 large onions, chopped
4 garlic cloves, minced
3 pounds beef chuck, cut in ½ inch cubes with some fat left in
½ cup ground pure, hot chile
4 dried chipotle pods reconstituted by simmering in water with a splash of vinegar for 30 minutes or 5 minutes in a quart liquid measuring cup, covered in the microwave. Or, substitute 2 teaspoons chipotle powder
2 Tablespoons ground cumin, divided
¼ cup dry red wine

1. In a large pot, melt the bacon drippings. When hot, add the onion and cook until they are clear and starting to brown. Remove from heat and stir in garlic and meat. Then add the chiles, half the cumin and water to cover by one inch.

2. Bring to a high heat and when just starting to bubble, reduce to a low heat and simmer for two to three hours. Simmer until very tender and the flavors are blended. Add remaining cumin and wine and cook briefly. Taste and adjust seasonings and serve with fixin’s ‘n mixin’s of sour cream with lime wedges, shredded Monterey Jack cheese and chopped onion.

 
Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
Home
About Jane
Featured Recipes
E-Newsletter
Blog
Twitter
Follow Jane Butel
On Twitter
Facebook Logo

Follow Jane Butel
On Facebook



♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
info@janebutelcooking.com • Site Map My Account

 

Powered by FullPartner