Ancho Chili Powder Spice Mix Recipes
SPICE MIX FOR CHILI
This spice mix comes from my mother's chili recipe, which is fantastic. It'll make a great gift for the hearty eaters you know, especially if you pair it with a loaf of bread. -Vivian Huizinga, Shallow Lake, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
ANCHO CHILE GROUND BEEF TACOS
Make the msot amazing homemade ground beef tacos with this quick and easy ancho chili taco seasoning. Ready in 15 minutes and so much better than the packets!
Provided by Kristen McCaffrey
Categories Dinner
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- Mix together the ancho chili powder, cumin, paprika, oregano, garlic powder, onion powder, coriander, salt, and pepper. This makes a delicious homemade taco seasoning.
- Brown the beef (or turkey) in a skillet until cooked through. Drain any excess fat. If you like you could add vegetables during this step you could - diced onions, red and yellow peppers, canned and drained diced tomatoes, or diced zucchini would be delicious. Beans are also a delicious addition.
- Whisk together the water and cornstarch. Add to the pan along with the taco seasoning and bring to a simmer. Let simmer for 3-4 minutes until sauce thickens.
- Serve in the corn tortillas with lettuce, tomato, and cheese.
Nutrition Facts : ServingSize 2 tacos, Calories 406 cal, Carbohydrate 28 g, Fat 18 g, Protein 36 g, Fiber 5 g, SaturatedFat 9 g, Cholesterol 102 mg, Sodium 644 mg, Sugar 2 g
SARAH'S CHILI SEASONING MIX
A medium-hot chili seasoning. Add to chili in place of store-bought packets. Add more or less cayenne to adjust heat/spiciness.
Provided by Sarah Dipity
Time 10m
Yield 16
Number Of Ingredients 14
Steps:
- Mix chili powder, cumin, onion powder, paprika, garlic powder, salt, oregano, brown sugar, cayenne pepper, mustard powder, coriander, black pepper, cinnamon, and bay leaves in a bowl. Store seasoning mix in an airtight container.
Nutrition Facts : Calories 16.9 calories, Carbohydrate 3 g, Fat 0.7 g, Fiber 1.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 312.5 mg, Sugar 0.9 g
ANCHO CHILI POWDER
Steps:
- This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. 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 buzz again to combine.
ANCHO CHILI POWDER SPICE MIX
This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Put in pretty little glass bottles (sold at World Market) as gifts. From Tyler Florence.
Provided by gailanng
Categories Peppers
Time 7m
Yield 1 cup
Number Of Ingredients 9
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.
Nutrition Facts : Calories 320.1, Fat 10.8, SaturatedFat 1.2, Sodium 309.5, Carbohydrate 60.2, Fiber 26.6, Sugar 6.5, Protein 13.5
HOMEMADE CHILI SEASONING
The best secret ingredient for chili is Homemade Chili Seasoning, a blend of herbs and spices that take ordinary ground beef and beans to the next level.
Provided by Meggan Hill
Categories Pantry
Time 3m
Number Of Ingredients 6
Steps:
- In a small bowl, combine chili powder, cumin, oregano, chipotle chili powder, thyme, and coriander. Stir to combine. Store covered for up to 6 months.
Nutrition Facts : Calories 31 kcal, ServingSize 2 teaspoons, Carbohydrate 5 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 132 mg, Fiber 3 g, Sugar 1 g
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HOMEMADE ANCHO CHILE POWDER - CULINARY HILL
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- Open the chile peppers by pulling them apart with your hands or cutting with a knife (wearing gloves is recommended). Carefully pull out and discard the stem. Shake or scrape out all seeds. Repeat with remaining chilies.
- Tear cleaned chile pieces into 1” or 2” pieces. Place in an electric grinder or small food processor and process in batches until finely ground.
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- Dry ancho chiles. If you prefer or cannot find ancho chiles in your area, you can make your own ancho chiles from fresh poblano peppers. Choose fresh poblano peppers that are unblemished and a dark green color with long enough stems to tie.
- Remove the membrane that holds the seeds. Do not remove the seeds themselves. They should be part of the powder.
- Toast the ancho chile pieces over low heat in a dry heavy-bottomed skillet. While ancho chiles are dried, they are not completely dehydrated. This step will keep your peppers from turning into chile paste when you grind them.
- Grind the pepper pieces into a spice grinder or small food processor. Put the peppers into the spice grinder or food processor in batches. Don't try to grind too much at once.
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- Remove the seeds and stems by cutting off the top of the chilies with sharp scissors and emptying out them out.
- Seal the blender lid very well and blend on low speed. Gradually increase to high speed and blend for about 1 minute.
CHILI POWDER - JO COOKS
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4.8/5 (8)Total Time 10 minsCategory SpiceCalories 11 per serving
- Grind: Remove the stems from the dried chiles. Add them to a spice grinder and pulse until the chilies are pulverized.
- Mix: Add the powdered Ancho chiles to a bowl along with the rest of the ingredients and mix well to combine. Transfer to an airtight container and store in a cool, dry, place.
HOMEMADE ANCHO CHILI POWDER - FOX VALLEY FOODIE
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CHILI SEASONING RECIPE - SLOW COOKER GOURMET
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10 BEST SUBSTITUTES FOR ANCHO CHILE POWDER
From mashed.com
- Guajillo Chile Powder. Curious Cuisiniere recommends guajillo chile powder as a suitable substitute for ancho chile powder. With a median of 3,750 Scoville heat units, guajillos are just a smidge hotter than the peppers used to make ancho chile powder (via Pepper Scale).
- Paprika. Pepper Scale says that paprika is a solid choice 一 and a good heat match 一 to replace ancho chile powder. If it's available, select mild paprika; it may be slightly sweeter than ancho chile powder, but it works in a pinch.
- Pasilla Chile Powder. Pasilla chile powder is made from dried chilaca peppers, which have earthy undertones that work particularly well in mole sauces.
- Chipotle Powder. Pepper Scale classifies chipotle powder, which is readily available in most major grocery stores, as among the easiest-to-find substitutes for ancho chile powder.
- Mulato Pepper Powder. Pepper Scale explains that the mulato pepper has a darker color, more full-bodied flavor, and higher — sometimes double or triple — heat index rating than its ancho relative for a pretty simple reason.
- Chili Powder. If you decide to substitute chili powder for ancho chile powder, be sure to note the difference between the spellings of chili and chile.
- New Mexico Chile Powder. New Mexico chile powder is made entirely from dried chiles (unlike chili powder which contains added spices), says Fine Cooking, and boasts an earthy flavor with subtle hints of fruitiness.
- Chile de Árbol Powder. Gourmet Sleuth lists chile de árbol powder as a reasonably sufficient substitute for ancho chile powder. These small but mighty, long, and thin chiles were first documented in the 1500s by a Spanish explorer in what is now known as Latin America, and today they are used mostly in the Jalisco state of Mexico but also in Southeast Asia (via Spiceography).
- Cayenne Pepper. You're likely already familiar with finely ground cayenne pepper. You may know a bit less, though, about its source, which is a small, skinny, and lengthy chile that's quite hot.
- Gochugaru. This Korean chile powder is a blend of fruity, smoky, and sweet flavors all rolled into one. If you've ever had kimchi, you'll recognize its flavor; it's the ingredient that gives the staple Korean dish its heat and color.
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