ANCHO CHILE CANNED RECIPES

ANCHO, BEEF, AND KIDNEY BEAN CHILI RECIPE | MYRECIPES

Ancho, Beef, and Kidney Bean Chili Recipe | MyRecipes image

Instead of using commercial chili powder to flavor this stew, we puree dried ancho chiles for a customized taste. You can prepare the chile-broth puree up to two days in advance to streamline prep for a busy night.

Provided by Jeanne Kelley

Yield 10 servings (serving size: 1 1/3 cups chili, 1 tablespoon sour cream, and about 1 teaspoon cilantro)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil, divided
2 cups chopped onion
2 teaspoons ground cumin
6 garlic cloves, minced
2 ounces stemmed dried seeded ancho chiles, torn into 2-inch pieces
4 cups fat-free, less-sodium beef broth
1 (28-ounce) can diced tomatoes, undrained
2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
Cooking spray
2?½ cups chopped green bell pepper (about 2 large)
6 cups cooked kidney beans
¾ teaspoon salt
½ teaspoon freshly ground black pepper
10 tablespoons reduced-fat sour cream
¼ cup chopped fresh cilantro
Lime wedges (optional)

Steps:

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion to pan; cook 8 minutes or until golden, stirring frequently. Add cumin, garlic, and chiles; cook 3 minutes or until chiles are soft, stirring frequently. Stir in broth and tomatoes; bring to a simmer. Cover, remove from heat, and let stand at room temperature 20 minutes.
Place half of chile mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed chile mixture into a large bowl. Repeat procedure with remaining chile mixture. Set aside.
Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add beef to pan; sauté 10 minutes or until browned on all sides. Remove beef from pan. Coat pan with cooking spray. Add bell pepper to pan, and sauté for 8 minutes or until browned. Stir in pureed chile mixture and beef; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beef is tender. Add beans; cook 20 minutes. Stir in salt and black pepper. Top with sour cream and cilantro; serve with lime wedges, if desired.

Nutrition Facts : Calories 362 calories, CarbohydrateContent 37.4 g, CholesterolContent 60 mg, FatContent 11.7 g, FiberContent 11.7 g, ProteinContent 28.5 g, SaturatedFatContent 4 g, SodiumContent 504 mg

ANCHO CHILE SALSA RECIPE | EATINGWELL

Ancho Chile Salsa Recipe | EatingWell image

This mellow salsa, made with dried ancho chiles, is a good all-purpose salsa. It's delicious with anything from scrambled eggs to tostadas. A rich tomato flavor is important in this salsa, so when tomatoes are out of season, good-quality canned tomatoes may be a better choice than fresh. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta.

Provided by Jesús González

Categories Healthy Salsa Recipes

Total Time 55 minutes

Number Of Ingredients 12

Ingredients

3 large dried guajillo, New Mexico or California chiles, (about 3/4 ounce; see Note)
2 large dried ancho chiles, (about 3/4 ounce; see Note)
2 teaspoons extra-virgin olive oil
½ medium onion, cut into 1/2-inch dice
3 small cloves garlic, chopped
4 large tomatillos, (see Note), husks removed, washed and chopped
2 plum tomatoes, seeded and chopped
2 cups water, or vegetable broth
1 teaspoon sea salt
¼ teaspoon freshly ground pepper
2 tablespoons chopped fresh oregano, or 1 tablespoon dried, preferably Mexican
½ cup chopped fresh cilantro

Steps:

Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.
Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic and cook, stirring often, until the chiles are fragrant and the onions are soft, 3 to 5 minutes. Add tomatillos and tomatoes, reduce heat slightly, and cook, stirring often, for 10 minutes more. Add water (or broth), salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low and cook for 20 minutes.
Stir in oregano and let cool for a few minutes. Puree the sauce in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in cilantro.

Nutrition Facts : Calories 18.4 calories, CarbohydrateContent 2.6 g, FatContent 0.7 g, FiberContent 0.6 g, ProteinContent 0.6 g, SaturatedFatContent 0.1 g, SodiumContent 118.9 mg, SugarContent 0.6 g

More about "ancho chile canned recipes"

ANCHO, BEEF, AND KIDNEY BEAN CHILI RECIPE | MYRECIPES

Instead of using commercial chili powder to flavor this stew, we puree dried ancho chiles for a customized taste. You can prepare the chile-broth puree up to two days in advance to streamline prep for a busy night.
From myrecipes.com
Reviews 5
Calories 362 calories per serving

Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add beef to pan; sauté 10 minutes or until browned on all sides. Remove beef from pan. Coat pan with cooking spray. Add bell pepper to pan, and sauté for 8 minutes or until browned. Stir in pureed chile mixture and beef; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beef is tender. Add beans; cook 20 minutes. Stir in salt and black pepper. Top with sour cream and cilantro; serve with lime wedges, if desired.

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This vegetarian chili from TV chef Ellie Krieger starts with canned black beans, so it’s easy to make. A hit of fresh orange adds a warm, sweet note to the rich spices. Slideshow: More Vegetarian Recipes
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In a large saucepan, heat the oil. Add the onion and bell pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Stir in the garlic, tomato paste, chile powder, cumin, oregano and cayenne and season with salt and pepper. Cook, stirring, for 1 minute. Add the crushed tomatoes, black beans, honey, 1/2 teaspoon of the orange zest and 2 cups of water and bring to a simmer. Cover and cook over low heat, stirring occasionally, until all the flavors meld and the liquid is slightly reduced, about 20 minutes. Stir in the orange juice and season with salt and pepper. Divide the chili into bowls and garnish with cilantro leaves and the remaining 1/2 teaspoon of orange zest. Serve with yogurt.

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A dollop of plain yogurt helps tame the heat in this Mexican-inspired soup. Not only does it feature poblano chiles and chili powder, but ancho chile powder as well. Chili powder tends to have other spices like oregano, garlic, and cumin. Ancho chile powder, made only from ancho chiles, isn't too spicy as anchos are some of the sweetest chiles out there. If you're sensitive to spice, simply add a little bit, give it a taste, and keep gradually adding until you hit that perfect level of heat. These spices wonderfully balance out the chicken, black beans, corn, onions, and fresh cilantro.
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Category Lunch,Dinner
Cuisine Mexican
Calories 126 kcal per serving

Serving size: 1 cup soup, 2 tbsp yogurt, and 2 tbsp cilantro/scallion

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