WHAT IS ANCHO CHILI RECIPES

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

Steps:

• Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
• Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
• Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. May be made 3 days ahead; cover and chill.