I used ancho chili powder so I am not sure if that added an extra kick.
chili powder (
I used ancho chili powder because I love the flavor) pinch of cayenne pepper (more to taste, if wanted) 1/4 cup pineapple juice 3 cups diced pineapple (fresh or frozen preferred to canned) 3 Tbsp.
A few other recipes
using ancho chili powder: Chicken Skewers with Ancho Sauce, Maple Ancho Grilled Salmon, and Slow - Cooker Carnitas.
To achieve the perfect result you want,
use ancho chili powder as called for.
Not exact matches
There are four main large peppers
used as the base for
chilis:
ancho, pasilla, New Mexican, and guajillo.
The guajillos, a shortened and hotter version of the New Mexican chiles, but grown in Mexico, are commonly
used with
anchos in
chili - like stews in northern Mexico.
If you didn't have
ancho chili powder, would you simply omit it or
use «regular»
chili powder?
I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's
chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a
used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's
Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
Chili Powder # 6 Ingredients: 1 Tbsp Guajillo
chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder 1 Tbsp Pequin
chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder 1 Tbsp New Mexico
chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder 1 Tbsp Chile de Arbol
chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder 1 Tbsp Pasilla
chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder 1 Tbsp
Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
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.
The
Ancho chili pepper, together with the Mulato and Pasilla
chili peppers, form the «holy trinity» of peppers widely
used in cooking mole sauces.
Once I had all this vegetable situation ready, I seasoned the shrimp with about a teaspoon of paprika,
ancho chili powder, garlic and salt and sautéed them
using the same pan from the zucchini and sweet potato.
I
use dried cherries, dark chocolate chips, slivered almonds and a pinch of
ancho chili powder.
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
In the photo above, left, the
chilis I
used are (clockwise) guajillos (2), chipotles (2) and one big
ancho.
Chili - Honey Glazed Salmon: Ingredients: — 4, 6 oz salmon filets — 2 tablespoons honey, — 1.5 teaspoons chili powder (recipe called for ancho chili powder but I used the regular stuff cuz I'm cheap and / or lazy)-- 1.5 teaspoons Dijon mustard — 1 tablespoon (ish) vegetable oil — Salt and pepper Direction
Chili - Honey Glazed Salmon: Ingredients: — 4, 6 oz salmon filets — 2 tablespoons honey, — 1.5 teaspoons
chili powder (recipe called for ancho chili powder but I used the regular stuff cuz I'm cheap and / or lazy)-- 1.5 teaspoons Dijon mustard — 1 tablespoon (ish) vegetable oil — Salt and pepper Direction
chili powder (recipe called for
ancho chili powder but I used the regular stuff cuz I'm cheap and / or lazy)-- 1.5 teaspoons Dijon mustard — 1 tablespoon (ish) vegetable oil — Salt and pepper Direction
chili powder but I
used the regular stuff cuz I'm cheap and / or lazy)-- 1.5 teaspoons Dijon mustard — 1 tablespoon (ish) vegetable oil — Salt and pepper Directions: 1.
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
-- 1.5 teaspoons
chili powder (recipe called for
ancho chili powder but I
used the regular stuff cuz I'm cheap and / or lazy)
I've
used chorizo seasonings here (
ancho chili powder, achiote for color and flavor), but really you could
use any
chili powder or even taco seasoning from a packet; the
ancho's just a bit more authentic.
3 large slices of Turkey breast 1 - 2 peppers sliced (I
used pablano tonight but red or green peppers work too) 1 large organic onion sliced 1 - 2 tsp Organic Virgin Coconut Oil 1/2 — 1 tsp Cumin 1/2 -1 tsp Aleppo Pepper 1 tsp
Ancho Chili Pepper Salt and Pepper to taste
I didn't have
ancho chilis, so I
used two tablespoons of
ancho chili powder.
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)
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)
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
I also
used a variety of
chili powder,
ancho and chipoltle with the regular
chili powder.
Last, but not least, the
ancho chili's that I purchased were large and I only
used 3, which was PLENTY of heat.
1 to 2 ounces whole, dried
chilis, 6 to 8 pods (guajillo, New Mexico, cascabel,
ancho, chipotle are nice; add a chile de arbol for heat - I
used 2 guajillos, 2
anchos, and 1 chipotle)
chili powder (our recipe calls for
ancho, which has a nice full flavor, but I
used regular because that's what was in my overstuffed pantry) into 4 Tbsp.
Ingredients: 2 cups prepared roasted red bell peppers (16 oz jar, discard the liquid) 3 garlic cloves (stems trimmed off) 1 bunch cilantro 2 TBSP honey 2 TBSP avocado oil 1 tsp apple cider vinegar 1/2 tsp kosher salt 1 tsp
ancho chili powder 1 tsp garlic powder 1 tsp cayenne pepper, ground (or
use a fresh hot
chili pepper)
If you didn't have
ancho chili powder, would you simply omit it or
use «regular»
chili powder?
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)
I make this in Germany with what I can find: no nutritional yeast, thai
chili peppers instead of jalepeno, and brown miso, and I
use chipotle instead of
ancho.