Depending on how many you're serving, pour olive oil into skillet, and warm. Clean and julienne bell pepper (I use red, yellow or orange). Thinly slice onion. Add peppers and onions to warm oil. Sprinkle with salt and cracked black pepper. Cover, and let simmer until onions are translucent.
Thinly slice garlic clove(s), and add to skillet. I use Eckrich sausage, Italian link sausage or thinly sliced beef in this dish. Cut meat(s) into bite size pieces and add to skillet. Put chipotle sauce into skillet and mix well. I use raspberry with sausage, but you can use any flavor that goes with the meat you're using.
Cook, covered, until soupy. Remove lid and reduce liquid to desired consistency. This dish can be served with warm tortillas, or with vegetable sides.