A typical can of chipotles will have probably 8 to 10 chipotles in it. You can control some heat by using more or less of the can. I used a whole can. Add all ingredients in a blender and puree or blend until mostly smooth. I recommend trying it at this point – if it’s too spicy, you can dilute it with a bit of water. This will make approximately 2- to 2 1/2 cups of sauce. The leftover sauce can be frozen and used as needed. Just thaw and add to your recipes.

Brown meat in skillet until almost fully cooked (it should be only slightly undercooked). Add 1 to 1 1/2 cups of chipotle sauce and 1 tablespoon of chili powder. Mix in and let simmer until all liquid is boiled off. If the mixture seems too dry, add 1 to 2 tablespoons of water if necessary. Once the liquid is boiled off, meat is ready to serve.

I cooked up a can of black beans, sauteed the remaining half onion and 1 green pepper.

I ate it as one big chipotle taco salad – shredded lettuce, tomato, black beans, onions and peppers, guacamole, and beef.