ANCHO PEPPERS RECIPES

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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

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

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May 12, 2017 · Ingredients 5 ancho chili peppers 1 tablespoon vegetable oil ½ cup chopped white onion ½ cup chopped red onion 4 garlic cloves chopped 1 Roma tomato chopped 2 tablespoons red wine vinegar 1 teaspoon ground cumin 1 tablespoon Mexican oregano Salt and pepper to taste 1-2 tablespoons honey optional ...
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Jan 26, 2021 · Ancho Chile Soup. : Weldon Owen 5/10 This breathtaking bowl of authentic Mexican-inspired magnificence is simple to make yet complex in taste with incredible depth of flavor and a noticeable but not overwhelming ancho heat. Recipe.
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Find your next dish among the Ancho Pepper recipes from Chowhound. View all Chowhound has to offer from recipes, cooking tips, techniques, to meal ideas.
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POBLANO PEPPER RECIPES | ALLRECIPES
Poblano peppers are stuffed with ground meat and Spanish rice and baked in a tomato-based sauce with a sprinkling of cheese. American comfort food done up Latin-American style. We used boxed Spanish rice, but there are a number of good recipes on this site (Spanish Rice II and Best Spanish Rice) that I have used with good results.
From allrecipes.com
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