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Cooking School

 Weekend Classes-

October 14-16, 2016

November 11-13, 2016

Each is 50% off until 2 days before  the class. For more information and to sign up, click on the specific dates you are interested in.


Pre-order my next 2 cookbooks from any of the 3 sources and you will get an autographed nameplate and really help our rating!


Barnes and Noble




Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"   will be published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


 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



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

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

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.

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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

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


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