Antic Ancho Chili

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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3 dried Ancho chiles
1 Tbsp unsalted butter
1 Tbsp olive oil
2 1/2 lb stew meat
1 large onion, chopped
2 Tbsp garlic, minced
1 Tbsp tomato paste
1/4 tsp oregano
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1 1/4 cup beef stock
1/2 cup dry white wine
1 1/2 tsp chopped cilantro
4 ounces goat cheese, crumbled


Remove stems from chilies and slit lengthwise. Scrape out seeds. Place in saucepan, add water, and heat to boiling. Reduce heat and simmer until tender, about 15 minutes. Set aside.

Heat butter with olive oil in a large heavy pot over medium heat. Saute beef cubes a few at a time until well browned. Set aside.

Add onions to pot and cook 1 minute. Add garlic and cook 2 minutes on high, then reduce heat and cook for 4 minutes. Drain chilies, reserving 1/2 cup liquid.

Blend peppers with reserved liquid. Add to onions. Return meat and add the other ingredients. Heat to boiling, then reduce heat and cook covered on low heat for 1 1/2 to 2 hours. Note: if the chili is too thin, just remove the cover and let it reduce until it is thick. Serve with rice or beans cover with goat cheese.

Serves 6.