Ancho Chile Fries Food

BAKED CHILI-GARLIC FRIES

Steps:

• Preheat the oven to 450 degrees F.
• Put the potatoes in a large bowl and pour over the olive oil. Add big pinches of salt and pepper. Add the chili powder and garlic and toss together well.
• Spread the potatoes in a single layer onto 2 baking sheets. Bake, tossing them halfway through the cooking time, until crispy, about 30 minutes. Remove to a platter, season with additional salt and serve.

WAFFLE FRY NACHOS WITH CHILI

Steps:

• Preheat the oven to 425˚ F. Spread the waffle fries on a parchment-lined baking sheet. Combine the chile powder, cumin, paprika and cayenne in a small bowl. Sprinkle 1 teaspoon of the spice mixture on the waffle fries; reserve the rest. Bake the fries, tossing halfway through, until the edges are browned, about 25 minutes.
• Meanwhile, make the chili: Heat a large skillet over medium-high heat; add the olive oil. Add the beef and pork and cook, breaking up the meat with a wooden spoon, until lightly browned, about 4 minutes. Reduce the heat to medium, add the onion and garlic and cook until softened, 3 minutes. Sprinkle with the remaining spice mixture and season with salt; stir to coat. Add the beer and cook until almost dry, 1 minute. Add the tomatoes and adjust the heat to maintain a simmer. Cook, stirring occasionally, until thickened, 15 minutes.
• Push the fries into the center of the pan or transfer to a 9-by-13-inch baking dish. Layer with half of the cheeses, the chili and the remaining cheese. Bake until melted, 5 minutes. Top with sour cream, bell pepper, scallions and olives.

ANCHO CHILE FRIES

Steps:

• Preheat oven to 425 degrees.
• Cut potatoes in half lengthwise, then cut into 1/4-inch-thick slabs. Cut slabs lengthwise into strips, gently pat strips dry with paper toweling and place on a greased foil-lined baking sheet (you may need 2 baking sheets).
• In a small bowl, combine oil, chile powder, sugar, garlic, salt and pepper.
• Pour mixture over the potatoes, and gently toss to combine using your hands.
• Bake about 30 minutes until tender and golden brown, carefully turning once halfway through.

BEEF CHILI WITH ANCHO, RED BEANS AND CHOCOLATE

Steps:

• Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
• Put the chiles in a food processor and pulse until they are powder.
• Cut the beef into large and season with salt and pepper.
• Put beef in large soup pot and add enough water to cover by one inch.
• Place over medium heat and bring to a boil.
• Skim off any foam that rises to the surface.
• Mix in onions, garlic, chipotles, and jalapeño.
• Stir in the chili powder, coriander, cumin, paprika, oregano, sugar, cinnamon, and powdered ancho chilies.
• Pour the entire can of tomatoes into a bowl and crush by hand until chunky.
• Add tomatoes and tomato paste to the pot.
• Simmer for 2 hours.
• As it cooks down you can add more water if necessary (we didn't need to but you may).
• When done, take a wooden spoon and beat chili vigorously so that meat comes apart in shreds.
• (I used two forks like I do with pulled pork).
• Stir in beans and corn meal.
• Cover only partially (so the chili doesn't get watery).
• Simmer for one hour stirring occasionally In the last 5 minutes, stir in the chocolate.
• Before serving, garnish with cheddar.

ANCHO CHILE AND CITRUS KETCHUP

Steps:

• Squeeze the Ketchup into a blender.
• Add the chili powder and the zests.
• Blend 'til smooth.
• Pour into a zip lock bag, scrap the blender with a rubber spatula.
• Seal bag, cut one of the bottom corners from the bag and pipe the ketchup back into its bottle.
• It's best to let the flavors meld at least overnight.
• Use as you would regular ketchup.
• It's especially good with wings, fries, and/or onion rings.
• Spread on a grilled cheese sandwich it's something else.
• You get the idea.
• Try it on just about everything, it will probably work.

ANCHO-CHILE CHICKEN BITES IN ANCHO-CHILI SAUCE

Steps:

• Salt and lightly pepper both sides the chicken breast.
• Liberally add the ancho chili pepper onto both sides of the breasts.
• Cut the breasts into 1 inch cubes.
• Whisk the egg whites.
• In a Ziploc bag or mixing bowl, combine the flour, sugar, and 2 tablespoons of Acho Chili Pepper.
• Take a handful of the cut chicken and dip into the egg whites. (coat well).
• Place the chicken in the flour mixture and shake well. (coat well).
• Place the chicken in the deep fryer at 355 degrees for 6 to 7 minutes. Drain on rack and set aside on paper towel. (NOTE: You do not have to fry all at once. Fry in batches for best results.).
• For sauce:.
• Melt butter in non stick pan. (medium heat).
• Stir in honey and brown sugar until well blended.
• Stir in Chili and Barbeque sauces.
• Add remaining tablespoon of Ancho Chili pepper. Stir.
• Bring to boil then let simmer for 5 minutes.
• Place the chicken in a Tupperware bowl.
• Pour sauce over chicken.
• Put the top over Tupperware and shake chicken and sauce until chicken is evenly coated with sauce.
• Serve over rice, with cajun fries, or food of your choice.