Ancho Macho Chili Recipes

MEXITANA ANCHO-LAMB CHILI

Steps:

• Preheat the oven to 250 degrees F.
• In a Dutch oven, sweat the onions, garlic, chiles, cilantro, annatto seed paste, chili powder, cinnamon, oregano, and cumin in the olive oil. Add the lamb stew meat, and continue to cook until the meat has caramelized just slightly. Deglaze with the beer. Add the lamb stock, and tomatoes. Put the lid on and pop it into the oven while the shearing goes on. Stir it occasionally and cook for about 4 to 6 hours. When the shearing is done, grate the chocolate into the chili, which by now should be sublime. Ladle it into bowls and top it with the grated Cotija cheese and serve with a nice cold beer, fresh cornbread, a salad and feel the flavors of Mexico transport you!

ATKINS ANCHO MACHO CHILI

Steps:

• Heat oven to 325°F Toss beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times with beef and oil. Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. Return beef and accumulated juices to Dutch oven. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.

ANCHO CHILE MAYONNAISE

Steps:

• In a small bowl, combine the chiles julienne and the vinegar and leave to soak for 1 hour. Meanwhile, in a small heavy skillet heat the oil over medium heat. Add the onion and saute, stirring occasionally, for 6 to 7 minutes, or until translucent. Add the garlic and the cumin and cook for about 2 minutes more, until the garlic has released its aroma. Remove from the heat and cool to room temperature. In a large bowl, combine the vinegar and chile mixture, the salt, pepper, and egg yolks. With a balloon whisk, whisk together until completely smooth, then continue whisking as you drizzle in the olive oil, very slowly at first, whisking until all the oil is absorbed and the mayonnaise is emulsified. Transfer to a bowl and stir in the onion-garlic mixture. Cover and refrigerate if not using right away, for up to 1 week.

ANCHO MACHO CHILI RECIPE

Steps:

• Cooking evaporates alcohol, which is why this recipe is suitable for Induction despite the red wine. But feel free to use chicken broth instead. Jarred roasted garlic cloves can be found in the produce section of most supermarkets. 1. Heat oven to 325°F. 2. Toss beef with salt and pepper. Heat 1½ teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. 3. Transfer to a bowl and repeat two more times with beef and oil. 4. Add the last 1½ teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. Return beef and accumulated juices to Dutch oven. 5. Cover and bake 2½ hours, stirring once halfway through cooking time, until beef is very tender.

ANCHO BEER CHILI

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.

ANCHO MACHO CHILI RECIPE

Steps:

• 1. Heat oven to 325°F. 2. Toss beef with salt and pepper. Heat 1½ teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times, each time using one-third the beef and 1½ teaspoons oil. 3. Add the remaining 1½ teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. 4. Return beef and accumulated juices to Dutch oven. Cover and bake 2½ hours, stirring once halfway through cooking time, until beef is very tender.

ANCHO CHILI GARLIC BUTTER

Steps:

• Stem the chili, break it open and shake out all of the seeds. Bring a small saucepan of water to the boil. Lower the heat, add the chili and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chili from the skin. Chop the chili until it forms a paste. You should have about 1 1/2 teaspoons.
• In a small bowl, cream together the chili and the butter. Stir in the garlic and salt. Use immediately or store in the refrigerator.