ancho chili

This chili starts with a few different whole dried chiles, toasted and blended together, then fried with vegan ground meat and other aromatics to form the complex backbone of this stew. Along with tomatoes and kidney beans, I like to add some soy sauce (for umami depth), cider vinegar (for acidity and brightness) and a shot of hard liquor. The volatile alcohol in the liquor helps pull aromas up and out of the chili and into your nose. If you want to opt for a vegetarian version, feel free to use unsalted butter in place of the vegan butter, and garnish with sour cream or Cheddar.

Vegan Chili

whole dried ancho, pasilla

whole dried New Mexico red, California, costeño

vegan butter

vegan ground meat,

onion,

garlic cloves,

oregano

Kosher salt

chipotle peppers packed in adobo sauce, finely chopped

cumin

tomato paste

tomatoes

dark kidney beans, drained

soy sauce

apple cider vinegar

whiskey, vodka

Make the chile paste: Add all the dried chiles to a Dutch oven or large, heavy-bottomed saucepan and cook over medium-high heat, stirring frequently, until slightly darkened and giving off an intense roasted aroma, 2 to 5 minutes. Turn down the heat if they begin to smoke. Add 1 cup water; it should immediately boil. Reduce heat so water barely simmers, and cook until chiles have softened, about 4 minutes. Transfer the chiles and liquid to a blender and blend at high speed, scraping down sides as necessary, until a completely smooth purée is formed, about 2 minutes. Set aside.

Prepare the chili: Melt the butter in a large Dutch oven over medium-high heat. Add the vegan ground meat and cook, breaking it up with a wooden spoon, until fat has mostly rendered and it is starting to sizzle rather than steam, about 10 minutes. (I don’t mind leaving the rendered fat in the chili. It homogenizes as the chili reduces, so the end result should not be greasy. However, you can drain the mixture at this point if you prefer less fat in the finished chili.)

Add the onion, garlic, oregano and salt. Cook, stirring frequently, until the onions have softened, about 2 minutes. Add the chipotles, cumin and reserved chile paste, and cook, stirring frequently, until the paste reduces to the point that it starts to sizzle and fry, about 4 minutes. Add the tomato paste and cook, stirring frequently until homogenous, about 1 minute.

Add chopped canned tomatoes and scrape up any brown bits that have stuck to the pan. Add kidney beans, soy sauce and 1 cup water, and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until flavors have developed and chili is thickened to desired consistency, about 30 minutes. Stir in vinegar and liquor, if using. Adjust texture by adding water, and season to taste with salt and pepper. Serve with whatever garnishes you like.

Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As a condiment it’s easy to make, and stores well. It’s also incredibly versatile, adding texture and depth to everything it touches, from tacos and fried potatoes to poached eggs or a simple bowl of noodles with herbs. Once you’ve made it once, feel free to adjust the ingredients to suit your taste, playing with the chile varieties, or swapping in different seeds or nuts.

Salsa Macha

grapeseed oil

chiles,

morita

chiles de árbol, stems and seeds removed

peanuts

white sesame seeds

rice wine vinegar, white wine vinegar or white vinegar

brown sugar

Sea salt,

In a large, heavy skillet, heat the oil over medium. Add all the chiles, turn the heat down to low, and fry, stirring often, until the chiles are puffed all over, about 8 minutes. Using a slotted spoon, transfer the chiles to a bowl.

Add the garlic to the oil and cook over low, stirring often until toasted, dry and golden brown, about 4 minutes. Using a slotted spoon, transfer the garlic to the bowl with the chiles.

Add the peanuts and sesame seeds to the oil and fry for 5 minutes more, or until very lightly browned. Add the vinegar and sugar, and let the vinegar completely evaporate, about 1 minute.

Turn off the heat, add the chiles and garlic back to the skillet and stir to combine. Allow the entire mixture to cool in the pan, about 15 minutes.

Once cooled, transfer the mixture to a food processor. Blend until the nuts and chiles are finely chopped, stopping before any ingredient starts to become a paste. Season to taste with sea salt. Pour into jars and use immediately, or keep refrigerated for up to 1 month.

Spicy chile crisp is a versatile condiment. Use it on noodles, over stir-fries, on eggs, with cold leftover meats, or in cold salads. (It’s especially good paired with yogurt and crisp, refreshing vegetables like cucumbers or raw snap peas.)

Sichuan Chile Oil

chiles de árbol, stems and seeds removed (see Note)

ancho chiles, stems and seeds removed (see Note)

neutral oil, oil

(1-inch) unpeeled knob fresh ginger, smashed with the side of a knife

Sichuan peppercorns

star anise pod

cumin seeds

fennel seeds

sugar

sesame seeds (black,

salt

MSG powder,

Using a pair of kitchen shears, cut all of the chiles into 1/2-inch pieces. Toast chiles in a dry wok or saucepan over medium heat, stirring and shaking constantly, until fragrant and lightly darkened in color, about 2 minutes.

Transfer toasted chiles to the bowl of a food processor or mortar and pestle, and pulse or pound until the chiles break into 1/8- to 1/4-inch pieces that resemble store-bought red-pepper flakes or flaky sea salt. (Be careful not to overprocess.) Transfer the chile flakes to a heat-proof mixing bowl.

Combine oil, garlic, ginger, Sichuan peppercorns, star anise, cumin and fennel seeds in a small saucepan. Heat over low heat until gently bubbling, then cook for 10 minutes, adjusting heat to maintain the barest of bubbling.

Set a fine-mesh strainer over the bowl with the chiles. Pour the hot oil through strainer over the chiles. Discard solids. Stir sugar, sesame seeds, salt and MSG, if using, into oil mixture until combined. Allow to cool, transfer to a sealed container, and let rest at room temperature overnight before using. You can store chile oil in a cool, dark pantry for a few weeks, or indefinitely in the refrigerator.

This pilaf scores all the points for being both gluten-free and vegan (provided you use vegetable stock), and for being robust enough for no one to notice. Star anise and cinnamon make this a warming (and winning) combination for a festive Thanksgiving spread, complementing roast turkey and just about any dish that finds its way to your table. It also serves well as a stand-alone main, with some lightly cooked greens to go alongside. Feel free to swap out the fresh mushrooms for whatever foraged finds you can get your hands on, just make sure to break them up into large chunks, keeping intact their natural “meatiness.”

Sweet Spiced Mushroom and Apricot Pilaf

ancho chiles, stems discarded

30 grams dried porcini mushrooms

stock

salt and black pepper

oyster mushrooms, roughly torn into separate stems

portobello

yellow onion, peeled,

dried apricots (the plump orange kind), quartered

cinnamon

star anise

olive oil

scallions, trimmed, then thinly sliced at an angle

Bring a small pot of water to a boil and heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.

Add the ancho chile to a heatproof bowl and pour over enough boiling water to cover. Let sit to rehydrate, about 20 minutes, then discard the soaking liquid and roughly chop the chile, seeds and all.

Transfer the dried porcini mushrooms to a medium saucepan and add the stock, 1 1/2 cups/360 milliliters water, 1 1/4 teaspoons salt and a good grind of pepper. Bring to a simmer over medium-high heat, then set aside.

Add the oyster and portobello mushrooms, onion, apricots, garlic, cinnamon, star anise, chopped ancho chile, 1/2 cup/120 milliliters oil, 1 teaspoon of salt and a good grind of pepper to a roasting pan (tin) that is about 10-by-13 inches/26-by-34 centimeters. Give everything a good stir, then bake until the vegetables are soft and well browned, 40 to 45 minutes, stirring halfway through. Remove from the oven, transfer half the mixture to a medium bowl, then arrange the remaining mushrooms in an even layer in the pan. Sprinkle the rice evenly on top of the mushrooms in the pan, without stirring, and set aside.

Bring the porcini mixture back up to a simmer over medium-high heat. Pour the porcini mixture over the rice, again without stirring, and cover the roasting pan tightly with foil. Return to the oven and bake until the rice is cooked through and has started to brown on the bottom of the pan, and the apricots begin to caramelize, about 25 minutes. Remove from heat and let sit, covered, for 10 minutes. Remove the foil and gently stir everything together.

Add the scallions, parsley and the remaining 2 tablespoons/30 milliliters oil to the bowl with the reserved mushroom mixture; stir to combine. Spoon this over the rice mixture and serve.

Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. 
<a href="http://cooking.nytimes.com/recipes/1013757-tomatillo-salsa">Tomatillo salsa</a> and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you’ve got an incredible dinner for about an hour’s work. Go to.

Sizzling Pork Tacos

pork

Salt

pepper

garlic cloves, finely chopped

guajillo, ancho or other medium-hot red chile

toasted, cumin

vegetable oil

corn tortillas, ideally 4 1/2 inches,

Tomatillo salsa,

Salsa cruda,

Radishes, trimmed,

Cilantro sprigs,

Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.

Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.

Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.

To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.

Birria, a classic Mexican stew from Jalisco, is traditionally made with goat but also enjoyed with lamb or beef. This weeknight version features juicy chicken thighs for faster cooking. A quick blender sauce of dried chiles, garlic and tomatoes creates a smoky and rich base for the stew, which deepens in flavor as the chicken simmers. Here, the birria is enjoyed as a stew, but it also makes terrific tacos: Simply dip tortillas in the warm broth, fill them with shredded chicken and top with chopped white onion and cilantro, then fold in half and pan-fry until golden and crispy.

Chicken Birria 

guajillo chiles, stemmed, seeded and torn into large pieces

ancho chiles, stemmed, seeded and torn into large pieces

chicken broth

white vinegar

garlic cloves, peeled

Kosher salt and black pepper

chicken thighs

onion

cloves

bay leaf

cilantro,

lime, quartered,

Rice,

In a small saucepan over high heat, combine the dried chiles and 1 cup of the broth, and bring to a boil, stirring to submerge the chiles. Remove from heat and let stand for 3 minutes. In a blender, combine the chiles and the liquid, the tomatoes and their juices, vinegar and garlic, then season with salt and pepper, and purée until smooth. 

In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Season chicken with salt and pepper, and add half to the pot. Cook, turning once, until lightly browned and no longer pink, about 3 minutes, then transfer to a plate. Repeat with remaining chicken. 

Add remaining 1 tablespoon oil, onion, oregano, cumin, cloves and bay leaf and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in the remaining 2 cups broth and the puréed sauce (carefully, as it may splatter), scraping up browned bits on the bottom of the pot. Add chicken (and any accumulated juices), and bring to a boil. Simmer briskly over medium, partially covered, until sauce is thickened and chicken is cooked through, 25 minutes. Taste and season with salt. 

Divide birria among 4 bowls, and top with onion and cilantro. Serve with lime wedges and rice, if using.

DIY ancho chili powder is the ultimate seasoning for all your tex mex dinners! Easy to make in a big batch to stock your pantry.

Ancho Chili Powder

Ancho Chilis

Open the chilis by pulling off the stem and remove the seeds. You can cut the stem off or pull off with your hands. The seeds should easily shake out of the chilis.

Break the chilis up into smaller pieces and place in the bowl of a food processor.

Process the chilis until finely ground and powdery.

Store in an airtight container for up to 6 months at room temperature.

Warm White Bean and Shrimp Salad With Lime Vinaigrette

beans,

water

salt, plus more to taste

cilantro

garlic,

lime juice

sesame seeds

Olive oil spray

shrimp,

egg whites,

lime, halved

To make the beans, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the beans and water and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 hour. Drain and season with the salt and pepper to taste.

Meanwhile, place the chili in a saucepan and cover with water. Simmer until the chili is soft, about 5 minutes. Stem and seed the chili. Cut into small dice and set aside.

To make the dressing, whisk together the garlic, lime juice, olive oil, salt and pepper. Set aside.

To make the shrimp, heat a small skillet over medium heat. Add sesame seeds and shake pan until seeds are toasted, about 20 seconds. Place in a bowl. Place cumin seeds in the skillet and toast for about 15 seconds. Place in a spice grinder and pulse until cracked but not ground. Stir together sesame and cumin seeds and 1/2 teaspoon salt.

Preheat broiler. Spray a baking sheet with the olive oil. One at a time, dip the shrimp into the egg whites and then coat with the sesame seed mixture. Place on the prepared baking sheet. Broil the shrimp until cooked through and nicely browned, about 3 minutes per side. Season with additional salt and squeeze the lime juice over the shrimp.

Place the warm beans in a large bowl. Stir in the chili and toss with the vinaigrette. Season with additional salt if needed. Divide the salad among 4 plates and top with shrimp. Garnish with the cilantro and serve.

Ancho Chicken Chili is a delicious and easy chili recipe made with ancho chiles and ground chicken, so full of yumminess!

Ancho Chicken Chili

ancho chiles (stems removed)

onions

jalapeno peppers

poblano peppers

red bell pepper

garlic

chicken

Tbsps chili powder

Tbsp paprika

Tbsp cumin

Tbsp brown sugar

red pepper flakes (as much

kosher salt, pepper

beer

sour cream, cheese, cilantro, hot sauce

Put the chicken broth in a small saucepan and bring to a boil. Remove from heat and add the dried ancho chiles (stems removed). Let this sit for 30 minutes, then blend in a food processor or blender until smooth (if liquid is still hot add an ice cube or two to cool before blending). Set this aside for later.

Dice the onions, poblanos, jalapenos, and red pepper (seeds and stems removed on all peppers), and garlic with either a knife or pulse in small batches in a food processor.

In a large soup pot over medium heat add olive oil, onions, poblanos, jalapenos, and red pepper. Cook, stirring occasionally for 10 minutes. 

Add garlic, ground chicken, chili powder, paprika, cumin, brown sugar, crushed red pepper flakes, kosher salt, pepper, beer, and the blended chicken broth and ancho chile mixture from earlier. Cook, stirring occasionally for 20 minutes.

Top 9 ancho chili recipes from across the web

The most viewed ancho chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Chili

Salsa Macha

Sichuan Chile Oil

Sweet Spiced Mushroom and Apricot P...

Sizzling Pork Tacos

Chicken Birria

Ancho Chili Powder

Warm White Bean and Shrimp Salad Wi...

Ancho Chicken Chili

Top 9 ancho chili recipes from across the web

The most viewed ancho chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chili

Salsa Macha

Sichuan Chile Oil

Sweet Spiced Mushroom and Apricot P...

Sizzling Pork Tacos

Chicken Birria

Ancho Chili Powder

Warm White Bean and Shrimp Salad Wi...

Ancho Chicken Chili

The most viewed ancho chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine