Ancho Chile Beef and Vegetable Soup

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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2 Tbsp vegetable oil, divided
1 1/2 lbs boneless beef chuck, trimmed and cut into 1/2-inch cubes
1 large white onion, finely chopped
1 can (15 oz) whole kernel corn, drained
2 cloves garlic, finely chopped
2 Tbsp tomato paste
2 tsp ground ancho chili pepper
4 cups water
3 Tbsp Knorr Beef flavor bouillon
1 medium zucchini, chopped
1 large tomato, seeded and chopped

ANCHO CHILI BEEF & VEGETABLE SOUP Send to a Friend Printer Friendly Save SERVES 8
Heat 1 tablespoon oil in large saucepot over medium-high heat and brown beef. Remove and set aside.

Add remaining 1 tablespoon oil and cook onion and corn about 4 minutes or until corn starts to brown, stirring occasionally. Add garlic, tomato paste, ground chili pepper about 1 minute, stirring occasionally.

Stir in water and KnorrĀ® Beef flavor Bouillon and bring to a boil. Reduce heat, return beef to saucepot and simmer covered about 1 hour, stirring occasionally.

Add zucchini and tomato and simmer uncovered about 10 minutes or until zucchini is tender. Garnish with chopped fresh cilantro.

Serves 8.