Best Spice Essentials Ancho Chili Mix Recipes

ANCHO CHILI SAUCE - RECIPE

Steps:

• Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
• Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
• Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
• Set the chopped anchos into a food processor.
• Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
• Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
• Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
• The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
• Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
• Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
• Store in the fridge in an airtight container.
• As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.

SPICE MIX FOR CHILI

Steps:

• In a small bowl, combine all of the seasonings. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (about 6 tablespoons total)., To prepare chili: In a large saucepan or Dutch oven, cook the beef, onion and mushrooms if desired over medium heat until meat is no longer pink; drain. , Stir in the tomatoes, beans, soup, 2 tablespoons spice mix, Worcestershire sauce and garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Garnish with cheese.

SPICE ESSENTIALS: 3-INGREDIENT CHILI POWDER BASE

Steps:

• PREP/PREPARE
• If you want to give this spice mix a nice deep flavor, lightly toast the cumin seeds in a hot, dry pan before grinding.
• If you want to mix it up, try adding additional types of dried chilies... have fun with it. But do not add other spices, this is simply a base of chilies and cumin.
• To get these ingredients into a powder, you will need a good grinder. If you have a Vitamix, use it. That is one of the most powerful grinders I have ever seen.
• Gather your Ingredients (mise en place).
• Place the chilies and cumin seeds in a blender or spice grinder.
• Blend into a powder, and then reserve, in a tightly-sealed jar, in a cool, dry place until needed.
• Chef's Note: You should wind up with about 4 tablespoons of chili powder, so if you want to make more, double, or triple the recipe.
• Add to any dish that requires chili powder. A nice big pot of chili comes to mind. Mmmmmm
• PLATE/PRESENT
• Always serve your meals with love. Enjoy.
• Keep the faith, and keep cooking.

ANCHO CHILI POWDER SPICE MIX

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 mini food processor and pulse to a powder. Add the remaining ingredients and process again to combine.