Red Chile Sauce #3 (Smoked Chile Sauce)

This chile sauce can be made with chipotle powder though it will be much hotter than with smoked hatch chiles. To overcome this issue you can swap out some of the New Mexico Chimayo chile for a smoked paprika for a good - and less spicy version that tastes similar to the recipe using smoked green Hatch chiles.

2 1/2 cups beef stock
3/4 cup New Mexico red chile powder (Chimayo is my favorite)
1/4 cup smoked ground smoked Hatch green chiles (or dried chipotle chiles)
3 Cloves of garlic crushed and peeled
4 slices of bacon cooked until crispy, and broken into small pieces
1 small vidalia onion chopped
1 teaspoon dried cumin
1 teaspoon ground oregano
1 tablespoon sugar (or to taste)
Salt to taste.

Bring stock to a boil, remove from heat and cool for 3 minutes.
Stir in chile powders with a fork and form a thin paste - let sit for 30 minutes.
Combine chile paste, garlic, onion bacon bots and sugar and blend until smooth. Thin with more water (or olive oil) if sauce is too thick.
Pour sauce into large sauce pan heat over a medium flame and add cumin, and season with salt to taste.
Warm for 10 minutes over low heat stirring frequently - do not boil

Serve hot or cool

The Rogue Gourmet: Online Notebook of a Wyoming Foodie Recipes Sauces & Stocks Red Chile Sauce #3 (Smoked Chile Sauce)