Ancho Chili Pepper Powder Food

ANCHO BEEF CHILI

Steps:

• Place a medium saucepot over medium-high heat with the beef stock and ancho chilies
• Bring the liquid to a bubble then reduce heat to medium and simmer for 15 minutes until chilies have softened
• Transfer mixture to a blender or food processor and -- very carefully, this mixture is very hot! -- puree it until smooth
• Reserve
• While the chilies are simmering, place a large, heavy-bottomed pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add the sirloin and cook until golden brown, 6-7 minutes
• Add the onion, garlic, raisins and spices to the pan, season with salt and pepper, and cook until the veggies are tender, 5-6 minutes
• Add the tomato paste to the pan and cook until deep golden brown and aromatic, about 1 minute
• Add the blended stock-chile mixture to the pot and bring the liquids up to a bubble
• While that's working, in a food processor combine the cilantro, avocado, sour cream, lime zest and juice and a splash of water (a couple of tablespoons)
• Season the mixture with salt and pepper, and puree until smooth
• Preheat a broiler or turn a gas burner on high heat and roast the poblano pepper until it is soft and its skin is charred
• Place the roasted pepper in a bowl, cover tightly with plastic wrap, let cool and chop
• Place a large skillet over medium heat
• Add 1 tortilla to the pan and cook about 1 minute per side, until it starts to blister
• Scatter 1/2 cup pepper jack cheese on top and cook until cheese is melted
• Top with the chopped poblano pepper and a second tortilla
• Flip quesadilla and cook for another minute, slice into quarters
• Add the avocado mixture to the pot of chili, stirring to incorporate
• Serve the chili garnished with toasted pumpkin seeds and a little cheese with the quesadilla alongside

ANCHO CHILI POWDER SPICE MIX

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 mini food processor and pulse to a powder. Add the remaining ingredients and process again to combine.

ANCHO CHILI POWDER

Steps:

• This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. 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 mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.

ANCHO BEER CHILI

Steps:

• In a shallow bowl, pour boiling water over ancho peppers, just enough to cover them, and leave set for about a half hour, or until peppers are soft. Then remove stems and seeds from peppers (use latex gloves while doing this). Place the peppers and the water in a food processor and puree them.
• Brown the ground meat with the garlic. Drain.
• Fry the sausage until cooked. Drain.
• In a large pot combine ground meat, sausage, ancho puree, onion, green chilies, mushrooms, tomatoes, tomato sauce, and beer.
• Mix together the salt, black pepper, cumin, cayenne, oregano, and chili powder.
• Add about half ofd the spice mix to the chili and mix thoroughly. Bring to a boil then reduce heat and simmer for 45 minutes, stirring occasionally.
• Add beans and the rest of the spice mix. stir and simmer for another 15 minutes.

ANCHO CHILI PEPPER POWDER

Steps:

• 1. Wash your peppers in cool fresh water and put in a pan big enough to hold them and the water. I used enough water to just cover the peppers. Boil about 15-20 mins. and take off heat. Let the peppers rest in the water.( I left mine in overnight).When the peppers are soggy, take them out and place on cutting surface. Pull off the tops and seed the inside, discard this in the compost pile. Cut the peppers into manageable pieces for your food processor. Process the peppers until the desired consistence is achieved.( I did mine like a thick gravy, but you can leave small chunks if you like).I added some of the water to the processor so it was easier to grind. Strain the pepper and water, but don't throw any of the water out. Spread the pepper gravy onto a dehydrator sheet,(the same type used for fruit rollups),put the sheet into the dehydrator. Turn the dehydrator on med (about the 125 mark) and dry about three hours. Keep checking from time to time as the thickness you have determines how long you need to dry it. After you see the peppers are dry, careful break pieces and scoop them into a small food processor, or anything that can grind it into a powder. I also repeated this with the water I boiled the peppers in, this made a little less potent power, but usable. Store the powder in a dry container or you can also freeze it in a water tight container. Not sure how long it lasts if you freeze it. Use it as you would any dry spice according to your recipe. OLE!