Spice Essentials Ancho Chili Mix Food

SPICE MIX FOR CHILI

Steps:

• In a small bowl, combine all of the seasonings. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (about 6 tablespoons total)., To prepare chili: In a large saucepan or Dutch oven, cook the beef, onion and mushrooms if desired over medium heat until meat is no longer pink; drain. , Stir in the tomatoes, beans, soup, 2 tablespoons spice mix, Worcestershire sauce and garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Garnish with cheese.

ANCHO CHILE GROUND BEEF TACOS

Steps:

• Mix together the ancho chili powder, cumin, paprika, oregano, garlic powder, onion powder, coriander, salt, and pepper. This makes a delicious homemade taco seasoning.
• Brown the beef (or turkey) in a skillet until cooked through. Drain any excess fat. If you like you could add vegetables during this step you could - diced onions, red and yellow peppers, canned and drained diced tomatoes, or diced zucchini would be delicious. Beans are also a delicious addition.
• Whisk together the water and cornstarch. Add to the pan along with the taco seasoning and bring to a simmer. Let simmer for 3-4 minutes until sauce thickens.
• Serve in the corn tortillas with lettuce, tomato, and cheese.

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.

SPICE ESSENTIALS: ANCHO CHILI MIX

Steps:

• 1. PREP/PREPARE
• 2. You will need a good container with a lid to properly store this spice.
• 3. Gather your ingredients (mise en place).
• 4. Combine the spice ingredients together, and store as you would any other spice; in a cool, dry place away from sunlight.
• 5. Assuming the spices you made it from are fresh, it should last from 6 - 8 months.
• 6. PLATE/PRESENT
• 7. Use in a cheesy Mexican skillet.
• 8. Or, some yummy taco meat... Enjoy
• 9. Keep the faith, and keep cooking.

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 SAUCE - RECIPE

Steps:

• Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
• Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
• Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
• Set the chopped anchos into a food processor.
• Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
• Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
• Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
• The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
• Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
• Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
• Store in the fridge in an airtight container.
• As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.

ANCHO CHILI BROWNIES

Steps:

• Preheat the oven to 350°F.
• Lightly grease a 8 x 8 pan.
• Using a spoon, stir eggs with 3/4-cup sugar and 1 teaspoon vanilla; add melted butter.
• Sift ground chocolate with flour, baking powder, and salt.
• Stir into egg mixture; add nuts.
• Stir in chips. Spread into greased pan.
• Bake 20 to 30 minutes.
• For chewy brownies, use 8" pan and shorter baking time.
• For cake-like brownies, use 9" pan and longer baking time.
• Cut into squares.