FRESH ANCHO CHILES RECIPES

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TEXAS CHILI RECIPE | GUY FIERI | FOOD NETWORK



Texas Chili Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     main-dish

Total Time 3 hours 30 minutes

Cook Time 1 hours 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 76

2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles 
2 tablespoons olive oil 
1 large onion, diced 
1 large red bell pepper, stemmed, seeded and diced 
2 Fresno chiles, stemmed, seeded and minced 
2 Anaheim peppers, stemmed, seeded and diced 
2 pounds beef chuck roast, cut into 1/2-inch cubes 
2 pounds coarse ground beef 
4 cloves garlic, minced 
1 tablespoon ground cumin 
1 teaspoon dried oregano 
1/2 teaspoon cayenne pepper 
1/4 teaspoon ground cinnamon 
8 cups low-sodium beef stock 
One 12-ounce bottle beer, amber preferred 
Pinch paprika 
3 tablespoons masa harina 
Kosher salt and freshly ground black pepper 
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows
1 cup sour cream 
1/4 cup thinly sliced scallions 
1/2 cup minced red onion 
1 cup broken salted crackers 
2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles 
2 tablespoons olive oil 
1 large onion, diced 
1 large red bell pepper, stemmed, seeded and diced 
2 Fresno chiles, stemmed, seeded and minced 
2 Anaheim peppers, stemmed, seeded and diced 
2 pounds beef chuck roast, cut into 1/2-inch cubes 
2 pounds coarse ground beef 
4 cloves garlic, minced 
1 tablespoon ground cumin 
1 teaspoon dried oregano 
1/2 teaspoon cayenne pepper 
1/4 teaspoon ground cinnamon 
8 cups low-sodium beef stock 
One 12-ounce bottle beer, amber preferred 
Pinch paprika 
3 tablespoons masa harina 
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows
1 cup sour cream 
1/4 cup thinly sliced scallions 
1/2 cup minced red onion 
1 cup broken salted crackers 
2 tablespoons unsalted butter
2 tablespoons all-purpose flour 
1 cup half-and-half 
One 12-ounce bottle beer, amber preferred 
2 cups grated sharp Cheddar
1 cup cream cheese 
2 teaspoons Worcestershire sauce 
2 teaspoons kosher salt 
1/2 teaspoon dry mustard 
1/4 teaspoon paprika 
Pinch cayenne 
5 to 6 turns fresh ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour 
1 cup half-and-half 
One 12-ounce bottle beer, amber preferred 
2 cups grated sharp Cheddar
1 cup cream cheese 
2 teaspoons Worcestershire sauce 
2 teaspoons kosher salt 
1/2 teaspoon dry mustard 
1/4 teaspoon paprika 
Pinch cayenne 
5 to 6 turns fresh ground black pepper

Steps:

  • Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
  • In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
  • Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
  • Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
  • Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
  • In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
  • Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
  • Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
  • In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
  • In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.

HOMEMADE HARISSA RECIPE | BON APPÉTIT



Homemade Harissa Recipe | Bon Appétit image

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

Provided by Alon Shaya

Yield Makes about 1½ cups

Number Of Ingredients 12

15 dried chiles de árbol
2 dried guajillo chiles
1 dried ancho chile
1 tablespoon cumin seeds
1½ teaspoons coriander seeds
3 garlic cloves, smashed
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon tomato paste
1½ teaspoons hot smoked Spanish paprika
1 teaspoon kosher salt
¾ cup olive oil, divided

Steps:

  • Place árbol, guajillo, and ancho chiles in a large heatproof measuring glass. Pour boiling water over to submerge, cover with plastic wrap, and let sit until chiles are very pliable and cool enough to handle, 15–20 minutes. Drain; remove stems and seeds and discard (wear gloves for this part if you have them).
  • Toast cumin and coriander in a dry small skillet over medium-low heat, tossing constantly, until very fragrant, about 3 minutes. Transfer to a food processor, add garlic, and pulse until spices are broken up and garlic forms a paste. Add chiles and pulse until chiles form a coarse paste. Add lemon juice, vinegar, tomato paste, paprika, and salt and process until mostly smooth but mixture still has a little texture. With the motor running, stream in ½ cup oil. Process until oil is incorporated.
  • Transfer harissa to a bowl. Pour remaining ¼ cup oil over top.
  • Do Ahead: Harissa can be made 1 month ahead. Cover and chill.

ANCHO CHILES -- WHAT YOU NEED TO KNOW | MEXICAN PLEASE
Fresh poblanos are picked when they are green. If you leave them on the plant a bit longer they will eventually turn red as they ripen. De-hydrate these red, ripened poblanos and you’ve officially got Ancho chiles on your hands.
From mexicanplease.com
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WHAT IS AN ANCHO CHILE PEPPER AND HOW IS IT USED?
03/12/2021 · Ancho Chile Pepper Recipes . Pureed ancho chiles with full-fat sour cream make a great dip for chips and veggies. Use them crushed or in the ground form to make marinades, meat rubs, tomato sauces, enchilada sauces, and chilis. Sprinkle on top of baked potatoes, stir into mashed potatoes, or crushed them on top of vegetables before roasting ...
From thespruceeats.com
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17/09/2020 · Fresh chile peppers are a common ingredient in Mexican food. Jalapenos are a ubiquitous ingredient in pico de gallo, chile rellenos (which means stuffed chiles), and the hearty stew chile verde, which gets its spice from green chiles. Their popularity in Mexican cuisine may be due to the fact that green chile peppers grow well in hot climates.
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ANCHO PEPPERS: DRIED POBLANOS - CHILI PEPPER MADNESS
25/02/2020 · Different from Poblano Peppers. Ancho peppers are much different in many ways from poblano peppers, even though they are made from them. Poblano peppers offer an earthy flavor, though they are quite vegetable when fresh, perfect for stuffing for recipes like chile rellenos, or for making classic dishes like rajas poblanas.. Anchos, being dried chiles, are even earthier and quite complex in flavor.
From chilipeppermadness.com
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WHAT TO DO WITH DRIED CHILES: RECIPES, COOKING TECHNIQUES ...
24/05/2019 · Ancho: The all-purpose pepper, anchos are dried Poblanos, with a meaty texture, a rich flavor, and a mild, smoldering heat. They add great flavor and heft to sauces and blend well with a wide variety of ingredients. Morita: Though often confused with tawny chipotle chiles, moritas are dark and raisin-like, with a richer, sweeter, and smokier ...
From seriouseats.com
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PASILLA - WIKIPEDIA
Two pasilla chiles. Species: Capsicum annuum: Heat: Low: Scoville scale: 1,000–3,999 SHU : Fresh dark brown chilaca peppers. A fresh poblano pepper, often sold incorrectly under the name 'pasilla' north of Mexico. The pasilla chile (/ ? p ?? s i? j ? / pah-SEE-yuh) or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named ...
From en.m.wikipedia.org
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MEXICAN RED CHILE SAUCE RECIPE - SIMPLYRECIPES.COM
02/11/2021 · How to Prep Chiles for Sauce . Prepping dried ancho chiles is a simple process. Using a sharp pairing knife, slice the pepper in half length-wise. Remove the stem and scoop out all the seeds and veins. Heat the chiles in a skillet quickly (see Step 2). Soften the heated chiles in boiling water (see Step 3). Avoiding Skin or Eye Irritations ...
From simplyrecipes.com
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BAILEY FARMS — FARM-FRESH SPECIALTY PEPPERS
Anaheim and Poblano chiles possess a tough outer skin that should be removed before using them in recipes. This is done by roasting and blistering the chile until the skin is separated from the meat of the chile making it easy to peel off. Here are two methods of doing this: Cut a small slit in the chile close to the stem to let the steam escape. Place on a baking sheet directly under broiler ...
From baileyfarmsinc.com
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POBLANO PEPPERS AND HOW TO USE THEM IN RECIPES - ISABEL EATS
06/09/2019 · Fresh poblanos are typically found near all the other fresh produce, while whole dried ancho chiles are usually in the specialty hispanic foods aisle or in the spice aisle as ground ancho chili powder. Are poblano peppers hot? The poblano is a mild to medium-heat pepper measuring between 1,000 and 2,000 on the Scoville Scale. They’re hotter than banana peppers but not as spicy as jalapeno ...
From isabeleats.com
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WHOLESALE FRESH HOT PEPPERS | BUY CHILLI PEPPERS ONLINE ...
Buy fresh and hot chili peppers at Spice Jungle. Get from mild to flaming hot chilis like Guajillo, Thai pepper, Hatch Green Chile, and more at wholesale price.
From spicejungle.com
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10 BEST VEGAN TAMALES RECIPES | YUMMLY
10/01/2022 · fresh cilantro leaves, white onion, vegetable oil, salt, poblano chiles and 4 more Red Chile Jackfruit Tamales allergylicious corn husks, arbol chiles, salt, cumin, jackfruit, guajillo, chiles and 10 more
From yummly.com
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11 DRIED MEXICAN CHILES TO KNOW AND LOVE, AND HOW TO USE THEM
30/09/2019 · When you think of Mexican chiles, you likely first conjure up the fresh, spicy green kinds—jalapeños, serranos, and poblanos. But in our cookbook, Nopalito, we make the case for why dried ...
From saveur.com
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10 BEST HEINZ CHILI SAUCE RECIPES | YUMMLY
03/01/2022 · fresh ginger, clove, paprika, sesame seeds, white rice flour and 10 more Ancho Chili Sauce Chili Pepper Madness Roma tomato, red wine vinegar, water, garlic cloves, ancho chili peppers and 8 more
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CARNE ADOVADA (NEW MEXICO-STYLE PORK WITH RED CHILES) RECIPE
06/05/2020 · 4 whole dried ancho chiles, seeds and stems removed. 4 whole dried pasilla chiles, seeds and stems removed. 1 quart (32 ounces) homemade or store-bought low-sodium chicken stock. 1/2 cup raisins. 1 cup frozen orange juice concentrate. 3 whole chipotle chiles canned in adobo. 2 tablespoons white vinegar. 2 tablespoons Asian fish sauce
From seriouseats.com
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ADOBO SAUCE - CHILI PEPPER MADNESS
24/01/2020 · You’ll notice that the soaking water used to rehydrate the dried ancho chiles and guajillo chiles becomes very dark. This is because some of the nutrients from the peppers seeps into the water. You can use this steeped water to thin out your adobo sauce if you’d like. Some people consider it to be slightly bitter, however, to use accordingly. If you feel it is too bitter, use fresh water ...
From chilipeppermadness.com
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HOMEMADE CHILI POWDER - MINIMALIST BAKER RECIPES
14/12/2020 · With winter in full swing, it’s chili season around here — time for our favorite cold-weather dish. But after recently running out of chili powder, we decided to make our own, and I’m so glad we did. This homemade chili powder takes just 15 minutes to make when using whole dried chiles, and just 5 minutes to make if using pre-ground chiles.
From minimalistbaker.com
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FRESH BULK WHOLE AND GROUND SPICES
Chiles; Organics; Spice Sets; Clearance; Recipes; Videos; About Us . About Us; Contact Us; Spices . Looking for the best place to buy spices online? Your search is over. Anyone who loves to spend time in the kitchen has a handful of cooking spices and herbs that they consider to be their staple ingredients. But if you feel like you're serving the same boring meals over and over again maybe it ...
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