Ancho Chipotle Chili
Ingredients
- 1 Ancho chile
- 1/4 oz Vegetable bouillon powder
- 1 tsp Cumin
- 1 Chipotle chile
- 2 servings Cilantro
- 14.1 oz Ground beef
- 6 large Mushrooms
- 1 Onion
- 2 tsps Oregano
- 1 Bell pepper
- 2 servings Salt and pepper
- 1.1 lb Tomato sauce
- 2.1 cups Water
Directions
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1
Slice open the dried ancho and chipotle chili and remove the seeds/pith.
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2
Place the dried chili peppers in a warm skillet (medium heat) and press them flat with a spatula to toast them for a few seconds per side until fragrant (be careful not to burn them!). Be sure to wear gloves or wash your hands directly after handling the chili peppers.
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3
Remove the dried chili and put them in a bowl or sauce pan.
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4
Pour 250 ml boiling water over it and leave it to soak for at least 15 minutes.
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5
In a large pot, saute the chopped bell pepper, onion, and mushrooms over medium heat.
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6
Meanwhile, fry the beef in a hot skillet until crispy.
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7
While the beef is frying, blend the chili peppers you've been soaking with the soaking liquid.
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8
Add the beef to the large pot filled with the sauteed vegetables.
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9
Add the tomato sauce and blended chili peppers to the pot. If it is not enough liquid, add beef or vegetable broth (the other 250 ml water and 5 grams bouillon powder, unless you have "real" broth on hand) until everything is covered.
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10
Season with salt, pepper, cumin, and oregano to taste.
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11
Simmer for about 45 minutes or until thick enough.
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12
Serve with fresh cilantro.
More Details
Source
Spoonacular
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