CHILI-CHIPOTLE BROWNIE BARS
What fun I had creating these sweet and spiced-up brownies, and those who have sampled every change in the recipe have had fun as well. It may have taken a few tweaks to reach perfection, but after just one bite, I knew I'd nailed it. -Sheri Dunlap, Shawnee, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Sift together sugar, flour, ground chipotle pepper and salt. Set aside., In top of a double boiler or a metal bowl over simmering water, melt butter and both types of chocolate; stir until smooth. Cool slightly. Stir chocolate mixture into dry ingredients. Beat in eggs and vanilla., Spread batter into a 13x9-in. baking pan coated with cooking spray. Bake until center is set, about 25 minutes (do not overbake). Cool completely. , For icing, beat together cream cheese, confectioners' sugar, vanilla and chipotle pepper. Spread over brownies. Cut into 24 bars.
Nutrition Facts : Calories 281 calories, Fat 17g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 147mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
DULCE-FROSTED CHIPOTLE BROWNIES
Chipotle and cinnamon add the signature kick to fudgy brownies topped with creamy caramel frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom of 8-inch pan.
- Make brownie batter as directed on box, using water, oil, and eggs, adding cinnamon and chipotle powder until well blended. Spread into pan. Bake 39 to 42 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool completely.
- In medium bowl, beat powdered sugar, dulce de leche, butter, milk, and vanilla with electric mixer on low speed until smooth and creamy. Spread onto cooled brownies.
Nutrition Facts : Calories 270, Carbohydrate 45 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 brownie, Sodium 120 mg, Sugar 37 g, TransFat 0 g
EMILY'S CHIPOTLE CHILI
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
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
CHILE BROWNIES
Brownies with a peppery kick. Be sure to use pure chile powder, the kind made from only ground chiles (ancho). Conventional chili powder, sold in most grocery stores, contains oregano and cumin-would not be suitable for this recipe. Pure chile powder is found in gourmet grocery stores and Latino/Mexican markets and specialty online spice stores.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h50m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Position oven rack in the lower third of oven; preheat oven to 350°; butter and flour a 13x9 inch baking pan; set aside.
- In a bowl, whisk the flour, chile powder, baking powder, and salt until combined; set aside.
- Add butter and both chocolates in the top of a double boiler set over simmering water; stir constantly until half the butter and chocolate is melted.
- Remove the top of the double boiler from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
- Transfer to a big bowl and let cool for 10 minutes.
- Beat the sugar into the melted chocolate with an electric mixer on medium speed; continue beating until smooth and silky, about 2 minutes.
- Beat in eggs until well incorporated.
- With a wooden spoon, stir in flour mixture just until incorporated; do not beat.
- Spoon the batter into the prepared pan, spreading it gently to the corners.
- Bake for 20 minutes or until a pick comes out with a few moist crumbs; set pan of wire rack to cool for at least 30 minutes.
- Cut brownies into 24 pieces while they are still in the pan; carefully remove them with an offset spatula.
- Serve immediately or cool completely before covering with plastic wrap for storage at room temperature.
- Variation: add one or more of the following spices with the chile powder: 1 ½ tablespoon ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon grated nutmeg, 1 teaspoon ground cloves and/or.
- Stir in 1 ¼ cups of any of the following mix-ins or 1 ¼ cups any combination of the following mix-ins, with the flour mixture-chocolate-covered espresso beans, chopped candied orange peel, chopped dried figs, chopped pecans, chopped toasted hazelnuts, dried cherries, raisins, toasted pepitas.
CHIPOTLE FOUR-BEAN CHILI WITH LIME
Take 15 minutes to assemble Progresso beans, Muir Glen organic tomatoes and seasonings...then let the slow cooker do the rest to make this spicy southwestern chili.
Categories Side Dish
Time 6h15m
Yield 5
Number Of Ingredients 13
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except lime juice.
- Cover; cook on Low heat setting 6 to 8 hours or on High heat setting 2 to 3 hours.
- Just before serving, stir in lime juice.
Nutrition Facts : ServingSize 5 servings
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5/5 (5)Total Time 40 minsCategory Main CourseCalories 346 per serving
- In a large pot over medium-high heat, add the oil, onions, chili peppers if using, garlic, cilantro, and seasonings. Sauté that for about 5 minutes until the onions are soft and translucent.
- Add in the tomatoes, corn, beans, seasoning and bring the chili to a boil. Then cover the pot of chili and let it cook for at least 30 minutes on low heat to infuse all the flavors together. Once the chili is ready, add in the cilantro, turn off the heat and serve!
- Make the pineapple salsa int he meantime, slice a whole pineapple in half and use a paring knife to go around the borders of each half pineapple. Leave about half an inch border as you go. Then grab a melon baller and scoop out as much of the pineapple as possible.
HOMEMADE CHIPOTLE BROWNIES - SWIRLS OF FLAVOR
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Reviews 10Category DessertCuisine MexicanTotal Time 1 hr 45 mins
- Preheat oven to 350F. Line a 9-inch x 9-inch baking pan with foil leaving a 2-inch overhang. Coat with non-stick cooking spray.
- Stir in sugar then eggs, flour, cocoa powder, vanilla, chipotle chili pepper and salt. Stir until blended.
- Reserve 1 cup bittersweet chocolate chips. Stir remaining bittersweet chocolate chips into brownie batter.
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From thelittleepicurean.com
Reviews 12Estimated Reading Time 6 mins
- Heat a large skillet (12-inch) over high heat. Once skillet is hot, add torn ancho chili. Press chili into pan allowing it to toast. Toast chili for 20 seconds on each side. Toast until fragrant*. Remove from pan and allow to cool in food processor bowl.
- In a food processor, combine dried ancho chili, cornmeal, oregano, cumin and cocoa powder until it resembles coarse sand. Add 2 chipotle peppers, 1 Tbsp adobo sauce, and 1/2 cup chicken broth. Pulse to create a thick paste. Transfer paste to a clean bowl. Do not clean out food processor bowl.
- Add garlic to food processor. Pulse until minced. Add onions and jalapeños. Pulse until mixture resembles chunky salsa.
CHIPOTLE BROWNIES - COOKIE MADNESS
From cookiemadness.net
Ratings 1Estimated Reading Time 5 minsServings 16
- Melt the butter in a small saucepan or in a microwave-safe bowl. Add the salt, chocolate and coffee Reduce heat to low, and stir until melted. Remove from heat and allow it to cool slightly.
- In a mixing bowl, beat eggs on high speed of an electric mixer. Gradually add sugar and vanilla, beating 3 minutes or until thick and pale. Add chocolate mixture, beating until blended. Gradually add flour, beating at low speed just until blended. Stir in chocolate morsels. Pour into the pan and sprinkle pecans over the top.
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From kimscravings.com
5/5 (7)Total Time 40 minsCategory Main CourseCalories 285 per serving
- In a large heavy bottom pot, add the olive oil or spray bottom with a generous amount of cooking spray and set stovetop to medium-high heat.
- Add the red and green bell pepper and yellow onion. Sauté for 10-12 minutes until the vegetables start to cook down. Add the garlic and chili powder and sauté for 1-2 more minutes.
- Next, add the ground chicken. Break it up into pieces with a wooden spoon and sauté until golden brown.
- Once the chicken is cooked, add chopped chipotle chili peppers, adobo sauce, crushed tomatoes and chicken stock. Stir to combine and reduce the heat to medium. Add the drained black beans and simmer for 20 minutes until the chili thickens.
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5/5 (1)Total Time 1 hr 30 minsCategory Main CourseCalories 161 per serving
- Pat them with a paper towel (don't stress about it, just a quick pat) and salt and pepper to taste.Heat 1 tablespoon oil over medium-high heat in a large stock pot or dutch oven.
- Add half the meat (or 1/3, if your pot is not very wide on the bottom) and cook until browned on all sides.
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From tutti-dolci.com
Reviews 31Calories 230 per servingEstimated Reading Time 2 mins
- Preheat oven to 325°F and line an 11 x 7-inch baking dish with 1 sheet of parchment paper, allowing 2 inches to hang over each end. Place melted butter, sugar, cocoa powder, cinnamon, chipotle chili powder, and salt in a large bowl and stir the mixture until combined – the texture will appear granular at this point. Stir in vanilla; add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes.
- Scrape batter into prepared baking dish and smooth with an offset spatula; tap pan once to remove air bubbles. Bake for 22 to 23 minutes, until a toothpick inserted in the center comes out slightly moist with batter. Cool completely on a wire rack. When brownies are cool, carefully lift parchment to remove from pan and place on a cutting board; trim any uneven edges.
- For the frosting, combine butter and chocolate in a saucepan and melt over medium-low heat. Remove from heat and whisk in powdered sugar, cinnamon, chipotle chili powder, salt, vanilla, and milk until smooth. Let mixture cool for 5 minutes, stirring occasionally with a spatula. Use an offset spatula to spread frosting over brownies; let set for 20 minutes. For clean cuts, pour boiling water over a sharp knife, wipe dry and immediately cut straight down, pulling the knife out, not up. Repeat with each cut.
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