ANCHO BEEF CHILI
Ancho Beef Chili
Provided by The Rachael Ray Staff
Number Of Ingredients 26
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
ANCHO CHILI-RUBBED BEEF ROAST
This roast is one of the many good reasons to grow ancho chilies! I found this recipe in our local "Area Woman" and it is a keeper! Enjoy! Bon Appetit! Great for company!
Provided by HotPepperRosemaryJe
Categories Meat
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees F. Combine rub ingredients; (all ingredients following the roast listed, minus the oil) and reserve 2 Tbs. for potatoes. Press remaining rub onto the beef. Use beef round tip roast.
- Place roast on rack in a shallow roasting pan. Insert oven proof meat thermometer so tip is centered in thickest part of the beef, not resting in fat. (Do not overcook.).
- Meanwhile, mix reserved rub and oil and toss with potatoes. Roast Potatoes in a greased baking pan, covered for 1 hour. After 1 hour stir potatoes and leave pan uncovered and cook for another 10 to 15 minutes or until the potatoes are tender.
- Put the potatoes in the oven during the last hour before roast should be done. I figure in resting time for roast or you can keep the potatoes warm in your convection oven which is what I do, cover back on.
- Remove the roast when the meat thermometer registers 140 degrees for medium rare; 155 degrees for medium. Let stand for 15 minutes and then carve the roast. Season with salt to your taste.
- Important - Let the roast stand and rest before cutting or it for 15 minutes or it won't cut nicely!
- Serve with potatoes.
BEEF CHILI WITH ANCHO, RED BEANS, AND CHOCOLATE
This recipe is a hybrid from different schools of thought. The texture is that of shredded beef, which is authentic Texan, but the flavor is the American Southwest. The dried chilies and the chocolate give this dish an amazing rich, smoky depth. If you're a purist and think adding beans is a sacrilege, leave them out, but they do work really well here. This is truly one of the best dishes I've ever made.
Yield serves 6 to 12, makes 3 quarts
Number Of Ingredients 21
Steps:
- Making chili is nothing more than mounting layers of flavor and letting them all simmer together. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot.
- Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chilies in a mini food processor and pulse to a powder. This homemade chile powder will add a smoky depth to the chili. Season the beef shoulder all over with salt and pepper and then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeño. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and the powdered ancho chilies. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. When done, take a wooden spoon and beat the chili vigorously so the meat comes apart in shreds.
- Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially so the steam doesn't get trapped under the lid and drip down into the chili, making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with the shredded Cheddar cheese and Saltine crackers.
BEEF CHILI WITH ANCHO, RED BEANS AND CHOCOLATE
I made this from Tyler Florence's Real Kitchen book. It was AMAZING! I just had to share with you all! I made some ingredient substitutions in mine that may make it easier for you too. Enjoy!
Provided by InMemoryofBrats
Categories One Dish Meal
Time 4h
Yield 8 serving(s)
Number Of Ingredients 21
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 food processor and pulse until they are powder.
- Cut the beef into large and season with salt and pepper.
- Put beef in large soup pot and add enough water to cover by one inch.
- Place over medium heat and bring to a boil.
- Skim off any foam that rises to the surface.
- Mix in onions, garlic, chipotles, and jalapeño.
- Stir in the chili powder, coriander, cumin, paprika, oregano, sugar, cinnamon, and powdered ancho chilies.
- Pour the entire can of tomatoes into a bowl and crush by hand until chunky.
- Add tomatoes and tomato paste to the pot.
- Simmer for 2 hours.
- As it cooks down you can add more water if necessary (we didn't need to but you may).
- When done, take a wooden spoon and beat chili vigorously so that meat comes apart in shreds.
- (I used two forks like I do with pulled pork).
- Stir in beans and corn meal.
- Cover only partially (so the chili doesn't get watery).
- Simmer for one hour stirring occasionally In the last 5 minutes, stir in the chocolate.
- Before serving, garnish with cheddar.
Nutrition Facts : Calories 586, Fat 26.9, SaturatedFat 13.2, Cholesterol 139.8, Sodium 873.8, Carbohydrate 33, Fiber 8.8, Sugar 7.4, Protein 54
ANCHO BEER CHILI
I created this recipe to use for chili cookoffs. And though I've only entered it in 1 cookoff, I did take third place out of 24 competitors. Ancho peppers are used for the base. If you are unfamiliar with ancho peppers, they are a pablano pepper that has been dried. They can be hard to find at grocery stores so I recommend looking for them online. Do not use pablano peppers, as the dna of the pepper changes when it is dried.
Provided by Irish Dave
Categories Low Cholesterol
Time 1h40m
Yield 5 quarts
Number Of Ingredients 17
Steps:
- In a shallow bowl, pour boiling water over ancho peppers, just enough to cover them, and leave set for about a half hour, or until peppers are soft. Then remove stems and seeds from peppers (use latex gloves while doing this). Place the peppers and the water in a food processor and puree them.
- Brown the ground meat with the garlic. Drain.
- Fry the sausage until cooked. Drain.
- In a large pot combine ground meat, sausage, ancho puree, onion, green chilies, mushrooms, tomatoes, tomato sauce, and beer.
- Mix together the salt, black pepper, cumin, cayenne, oregano, and chili powder.
- Add about half ofd the spice mix to the chili and mix thoroughly. Bring to a boil then reduce heat and simmer for 45 minutes, stirring occasionally.
- Add beans and the rest of the spice mix. stir and simmer for another 15 minutes.
Nutrition Facts : Calories 854.6, Fat 39.1, SaturatedFat 14.2, Cholesterol 150.6, Sodium 3208.9, Carbohydrate 63.8, Fiber 18.1, Sugar 15.5, Protein 64.3
More about "ancho beef chili recipes"
SPICY ANCHO BEEF CHILI - HUMMINGBIRD THYME
From hummingbirdthyme.com
Reviews 28Servings 10-12Cuisine Tex-MexCategory Soups And Stews
- Into a large, heavy pot (Enameled Cast-iron is ideal), over high heat, heat 1 T olive oil. Salt and pepper, then brown the beef cubes, in batches, on all sides. As they become browned, remove beef to a separate bowl.
- Keeping heat at Medium to Medium high, add another tablespoon of olive oil, if needed, and saute the chopped onion, stirring regularly, for about 8 minutes, until golden. Add the garlic, cumin, chili powder, paprika and brown sugar. Stir and saute for 30-60 seconds, until very fragrant. Add the chilies and continue to saute 3 minutes. Chilies should be softened slightly at this point.
ANCHO, BEEF, AND KIDNEY BEAN CHILI RECIPE | MYRECIPES
From myrecipes.com
- 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.
ANCHO BEEF CHILI - RECIPES LIST
From recipes-list.com
SLOW-COOKER ANCHO CHILE & CHOCOLATE BEEF CHILI - YES …
From yestoyolks.com
10 BEST ANCHO CHILE RECIPES | YUMMLY
From yummly.com
ANCHO CHILE BEEF STEW - MEALTHY.COM
From mealthy.com
ANCHO BEEF AND BULGUR CHILI RECIPE | SIDECHEF
From sidechef.com
5/5 (1)Total Time 45 minsCuisine AmericanCalories 731 per serving
HOW TO MAKE BEEF CHILI WITH PANCETTA, ANCHO AND CHOCOLATE | TASTI
From tastingtable.com
BEEF CHILI WITH ANCHO, MOLE, AND CUMIN RECIPE - FOOD NEWS
From foodnewsnews.com
CHILI CON CARNE - THE BEST BEEF CHILI AROUND - YOUTUBE
From youtube.com
TOP 49 ANCHO CHILE PEPPER RECIPES - BGUC.GILEAD.ORG.IL
From bguc.gilead.org.il
BEEF CHILI WITH ANCHO, MOLE, AND CUMIN RECIPE | EPICURIOUS
From epicurious.com
ANCHO CHILI BEST RECIPES
From findrecipes.info
ANCHO, BEEF, AND KIDNEY BEAN CHILI RECIPE - FOOD NEWS
From foodnewsnews.com
ANCHO CHILE: WHAT IS IT, USES, AND RECIPES YOU CAN TRY
From recipes.net
ANCHO CHILE RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
FRESH ANCHO CHILE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
PRESSURE COOKER BARBACOA - ISABEL EATS
From isabeleats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love