Acorn Squash: Roast with a little olive oil, salt, pepper, and
ground ancho chile or chipotle spices.
2 teaspoons ground cumin 1 teaspoon
ground ancho pepper (or any mild ground red chili) 2 tablespoons nutritional yeast (optional) 1/4 teaspoon salt 1 tablespoon fresh lemon juice
4 quarts peeled, cored, and chopped ripe tomatoes 2 cups chopped onion 1-1/2 cups seeded, de-ribbed, and chopped red bell peppers 1 cup chopped celery 4 fresh hot red chile peppers, such as Fresnos, seeded and finely chopped 2 to 4 dried ancho chile peppers, stemmed and seeded 3 cloves garlic, minced 8 whole black peppercorns 1-1/4 cups firmly packed dark brown sugar 1 cup red wine vinegar 1/2 cup barley malt syrup (or dark corn syrup) 2 tsp kosher salt 2 tsp dry mustard 1 tsp hot red pepper sauce (Tabasco - style) 1/2 tsp
ground ancho or red chile, or to taste
Mix sour cream in a bowl with a squeeze of fresh lime juice and a pinch of
ground ancho chiles.
-- instead of light brown sugar, just poured in a significant dab of molasses — used vinegar - soured whole milk instead of buttermilk — used white whole wheat flour instead of AP — used plain ol' Hershey's cocoa — then went a Mexican - inspired route with the additions of
ground ancho powder, cinnamon, and ginger
1 8 - ounce milk chocolate bar 1/2 cup heavy cream 3 tablespoons Kahlua or other coffee flavored liqueur 1 1/2 teaspoons
ground ancho chile 24 to 30 bite - size cubes angel food or pound cake
Ingredient info:
Ground ancho chiles are available in the spice section of super markets and at Latin markets.
Pulled Pork 1 tsp Paprika 1 tsp
Ground Ancho Chile 2 tsp Ground Cumin 1/2 tsp Salt and Ground Pepper 2 Tbsp Crushed Garlic 5 Scallions 1 Diced Onion Approx 4 pounds boneless pork shoulder 1 cup of Gluten Free Beer 2 cups Water or enough to cover pork
Ancho chile powder is made up purely of dried and
ground ancho chiles (as opposed to standard «chili powder,» which is actually a mix of ground chiles with several spices like oregano, garlic powder, and cumin.
I've been using a great
ground ancho chile and it's proved to be the perfect level of heat to complement the mild, fresh kick of jalapeños without melting your face off.
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used
ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
However, Jamie is referencing pure,
ground Ancho chili powder made clear by the link provided above.
Being specific (i.e.,
ground Ancho chili powder) makes it perfectly clear that the recipe does not call for a pre-mixed chili powder.
I find one pound of ground beef is enough in this recipe; i have never used the carrots; never added the celery, but do substitute celery salt for the salt; i have on occasion added green pepper; I typically use three cans of diced tomatoes instead of the one can and can of purée; instead of the 2 tbsp chili powder i use
ground ancho chilis.
I made it with nooch, cayenne instead of
ground ancho, a giant red pepper, and no jalapeno or miso (since I was out).
2 teaspoons ground cumin 1 teaspoon
ground ancho pepper (or any mild ground red chili) 2 tablespoons nutritional yeast (optional) 1/4 teaspoon salt 1 tablespoon fresh lemon juice
Add
ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute.
Not exact matches
18 - 24 fresh chicken wings and / or sections 2 tbsp
Ancho chile powder 2 tbsp sweet paprika (use spicy variety for more kick) 1 tsp
ground cumin 1 tbsp garlic powder 1 tsp salt 1 tsp cayenne pepper 3 - 4 tsp grapeseed oil (olive oil will suffice)
1/2 cup olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1 teaspoon dried oregano 1/4 tsp
ground cumin 1/4 tsp
ancho powder juice of one lemon juice of one orange 1 chicken, cut into parts 2 tbsp butter
1 heaping tablespoon
ground red New Mexican chile or 1 large
ancho chile, softened and peeled (see hint)
3 oz dried
ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp
ground cumin 1 tsp dried oregano 1 tsp
ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
To the
ground spices, mix in the brown sugar,
ancho chile powder, lemon zest, cinnamon and salt.
13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury 2 Tablespoons extra virgin olive oil 2 Cups baby spinach, coarsely chopped 1 clove fresh garlic, minced 3 oz softened cream cheese 1/2 Cup light sour cream 2 Tablespoons fresh shredded parmesan cheese 1/8 teaspoon McCormick Gourmet
Ancho Chile Pepper 1/8 teaspoon McCormick Gourmet Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly
ground black pepper 1/3 Cup shredded mozzarella cheese
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian
ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of
ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon
ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly
ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
tempeh olive oil (to sautee) 2 cloves garlic, minced 1 rib celery, diced 1/2 of a red onion, diced 1 small jalapeno pepper, seeded, diced 2 tb tomato paste 1 tb apple cider vinegar 1 tsp maple syrup 1/4 to 1/2 tsp
ancho chili powder (to taste for spice level) 1/8 tsp cayenne pepper 1 tsp
ground cumin 1/2 tsp dried oregano freshly
ground pepper & salt, to taste
Here are some I found particularly appealing: Thai
Ground Pork Salad, Root Vegetable Gratin, Shrimp and Feta Stuffed Zucchini, Penne with Asparagus, Sage, and Peas, Apricot Basil Shortbread Tart, and Roasted Yucatan Chicken marinated in Citrus Juice and
Ancho Chili.
In a dry saucepan, add the
ancho chili, 1 teaspoon dried oregano, 1 teaspoon
ground cumin and 1/2 tablespoon
ground chipotle pepper.
I bought a five pack of
ancho chiles and
ground them down in a spice mill.
For spiced nuts 2 tablespoons egg whites 1/4 cup packed light brown sugar 2 teaspoons
ground cinnamon 1/2 teaspoon
ground ginger 1/2 teaspoon kosher salt Pinch of black pepper 1/4 teaspoon
ancho chili powder 1 teaspoon vanilla extract 2 cups mixed nuts
3 tbsp olive oil 4 large cloves garlic 1 lb
ground meat (I used whole fat
ground turkey from TJ's) 1/4 -1 / 2 tsp sea salt 1 tsp pasillo chili powder 1/2 — 1tsp
ancho chili powder 1/4 tsp cumin 1/4 cup salsa (I used Double Roasted Salsa from TJ's)
Add the
ground chicken, paprika,
ancho chili powder, cumin, oregano, cayenne, salt, and pepper.
Today's tacos are made with
ground chicken, peppers, garlic, and my favorite
ancho chili powder (among other things).
1 teaspoon chili powder, preferably
ancho (if you use a regular supermarket chili powder, cut down the cumin below) 1 teaspoon smoked paprika 3/4 teaspoon
ground cumin 1/2 teaspoon
ground black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4 cup pecans 3/4 cup raw almonds 1/2 cup dry roasted peanuts 1/2 cup raw pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2 teaspoon coarse salt (I like Maldon sea salt on these)
Tip:
Ancho chile powder is simply ground dried ancho ch
Ancho chile powder is simply
ground dried
ancho ch
ancho chiles.
1 large ripe tomato, peeled seeded and chopped (about 1 cup) 1 clove garlic Juice of 1 lime 1 jalapeno pepper, seeded and roughly chopped 1/3 cup extra virgin olive oil 1/2 teaspoon chili powder (
ancho if you have it) 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly
ground black pepper 5 cups peeled, cubed sweet potatoes (about 2 pounds of sweet potatoes) 1 1/2 tablespoons extra virgin olive oil 3 cups black - eyed peas (cooked from 1 1/4 cups dried, or use two cans, rinsed and drained) 1/2 cup chopped cilantro 1/2 cup minced red onion 1 teaspoon lime zest
Quinoa Black Bean Salad 1 cup uncooked quinoa 1 can (15 ounces) black beans, rinsed and drained 1 medium red or green bell pepper, chopped 1 cup grape or cherry tomatoes, quartered 4 green onions, thinly sliced 1/4 cup fresh cilantro, coarsely chopped 1/4 cup fresh lime juice 1/4 cup extra virgin olive oil 1 teaspoon
ancho chile powder Fine sea salt Freshly
ground black pepper
Ancho Roasted Sweet Potatoes 2 pounds sweet potatoes 2 tablespoons canola or safflower oil 2 teaspoons ancho chile powder 1/2 teaspoon coarse salt 1/8 teaspoon freshly ground black pepper 1 tablespoon honey 1 tablespoon fresh lime
Ancho Roasted Sweet Potatoes 2 pounds sweet potatoes 2 tablespoons canola or safflower oil 2 teaspoons
ancho chile powder 1/2 teaspoon coarse salt 1/8 teaspoon freshly ground black pepper 1 tablespoon honey 1 tablespoon fresh lime
ancho chile powder 1/2 teaspoon coarse salt 1/8 teaspoon freshly
ground black pepper 1 tablespoon honey 1 tablespoon fresh lime juice
Add
ground cumin, coriander and
ancho chili powder and saute another minute.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons
ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon
ground cumin 2 teaspoons
ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly
ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 4 teaspoons New Mexico or
ancho chile powder 1 teaspoon
ground cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon freshly
ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or White Corn 3 cups finely shredded red or green cabbage 1/2 cup Mexican crema sauce * Garnish ideas: guacamole, hot salsa
Add to the blender: the
ancho chile powder (if using), the chipotle pepper, the
ground cinnamon, the
ground hazelnuts,
ground spices and sesame seeds, and 2 cups of the chicken broth.
Jackfruit: 1 Tbsp oil 1 medium brown onion, cut into thin moons 2 x 560g cans young jackfruit in brine (NOT syrup) 1 tsp
ground cumin 2 tsp smoked paprika 1 tsp dried oregano 1 tsp
ground coriander 1/2 — 1tsp
ancho chile powder 1 1/2 cups veg stock 2 Tbsp tomato paste 2 tsp liquid smoke 1 Tbsp veg worcestershire sauce
In a food processor combine the
ground spices, paprika, chili powder, garlic, salt, soaked
ancho chili, roasted red pepper, and olive oil.
But before it's totally done sprinkle each side with Organic Chili
Ancho Ground.
Place the beef in a large bowl; season with salt, cumin,
ancho chile powder, oregano, black pepper, cinnamon, and
ground cloves.
1 tablespoon olive oil, divided 1 pound lean
ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili powder 1 1/2 teaspoons
ancho or chipotle chili powder 1 1/2 teaspoons
ground cumin pinch of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2 bunch kale, stems removed and leaves chopped salt and pepper, to taste Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado, cilantro, crushed tortilla chips or cornbread
1 lb (2 1/3 cups) soldier beans (or navy or yellow - eye or pinto, etc), soaked overnight 1 medium onion, finely chopped 1 can tomato paste (~ 1/2 cup)(optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4 cup pumpkin seed butter sweetener, to taste (Jae recommends 2 tbsp brown sugar but I did not add anything else) 1 tsp salt, or to taste 1 tsp
ground mustard 1 tsp minced ginger 1/2 tsp
Ancho chile powder (optional, but highly recommended) freshly
ground black pepper, to taste
Add
ancho chile powder, chipotle chile powder, turmeric, black pepper, cinnamon, and
ground seeds and stir to coat onion.
8 cups of shredded cabbage, about 2/3 of a small cabbage 2 cups of fresh or frozen peas 3 green onion, thinly sliced 8 Sun - Dried Tomato halves pureed in 4 - 5 Tbsp warm water 2 tsp chili powder 1 tsp
ancho chili powder 1 tsp
ground cumin 1 tsp onion powder 1/2 tsp garlic powder 2 ripe plum tomatoes, diced
Patty - Style Habanero Chorizo 3.5 - 4 pounds diced boneless pork shoulder 1 - 3 finely chopped or minced habanero peppers (stems and guts removed; keep seeds for extra heat) 2 1/2 tablespoons sea salt 2 tablespoons
ancho chile powder 1 tablespoon paprika or hot paprika 1 tablespoon cayenne pepper or chipotle powder (preferred) 1 tablespoon minced garlic 1 teaspoon freshly
ground black pepper 1 tablespoon chopped fresh oregano 1 teaspoon of cumin 3 tablespoons chilled tequila 3 tablespoons chilled red wine vinegar