Spice Essentials Ancho Chili Mix Recipes

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.

CHILI ESSENTIALS: ICE STORM CHILI

Steps:

• PREP/PREPARE
• THE SPICE MIX
• 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.
• Chef's Note: You should wind up with about 4 tablespoons of chili powder, but we only need about 3 tablespoons, and then you can add more to taste.
• THE CHILI
• Gather your ingredients (mise en place).
• Prepare the roast. I'm corse grinding mine. Here you have several choices... You can cut the beef into large or small cubes... you can slice it into thin strips... or you can corse grind the beef.
• What roast to use? If you are cubing the beef, or cutting it into thin strips, then I would suggest a good marbled chuck roast. If you are corse grinding it, then you have more choices. A chuck roast would be fine; however, I'm going for a bottom-round roast for its additional flavor. You could also use a brisket, or short ribs. If you are having your butcher grind the beef for you, make sure they do a corse grind for chili. Any butcher worth their salt will know what you're talking about.
• Add the oil to a heavy-bottom pot (my preference would be a Dutch oven), and heat over medium heat.
• When the oil begins to shimmer, add about a third of the beef, and cook until browned, about 5 - 7 minutes
• Remove the browned beef, and then repeat for the other beef (about a third at a time), until all the beef is cooked.
• Chef's Note: You may need to add a bit more oil for the other batches.
• Remove all the beef from the pot and reserve, but don't clean out the pot.
• Add the chopped onion, garlic, jalapeños, and combine.
• Add the oregano, and 3 tablespoons of the reserved spice mix.
• Cook until the chilies and onions begin to soften, about 5 to 10 minutes.
• Add the beer, tomatoes, water, and salt to the pot.
• Add the beef back into the pot.
• Slow simmer for about 2 hours, stirring occasionally.
• Chef's Note: If you are adding the beans, put them in the pot in the last hour of cooking.
• Chef's Note: While the chili is simmering, stop every once and awhile, taste and season. I might add a bit more salt, or sometimes I crave a bit more cumin. For more heat, I might add more of the spice mix, or even some cayenne, and black pepper. It's your chili; spice it up the way you want it.
• Chef's Tip: If you appear to be losing too much liquid, add a bit more water (or beer), but just a bit at a time.
• Chef's Note: If you have any leftover beer... You know what to do with it.
• Chef's Note: If you cut your beef into cubes, or strips, then it might take a bit longer for the beef to become tender.
• Chef's Tip: If you want the chili a bit thicker add some flour or masa harina.
• PLATE/PRESENT
• Serve up in nice bowls with your favorite sides. Enjoy.
• Keep the faith, and keep cooking.