Basque Chili

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
2 Tbsp. olive oil
2 Tbsp. parsley, chopped
2 pounds brussel sprouts, chopped
5 cloves garlic, finely chopped
1 Tbsp. paprika
3 tsp. Guajillo chiles, ground
1 tsp. cumin
3 Tbsp. tomato paste
2 cups dry red wine
1/2 cup butter beans, cooked
1/2 cup pinto beans, cooked
6 cups vegetable stock
1/2 tsp. hyme
salt and pepper, to taste
4 Tbsp. fresh chervil, chopped
lime wedges, for garnish


In a large sauce pot, saute the onions, carrots and celery in olive oil for about 5 minutes. Add the parsley, brussel sprouts and garlic for 2 minutes, then combine the paprika and ground chiles. Cook for 2 minutes, then add the tomato paste, beans, wine and stock. Bring to a boil, then reduce the heat to a simmer and cook covered for 15 minutes. Season with the remaining ingredients and let simmer for 20 minutes.

Yields 4 servings.

Recipe adapted from “The Vegetarian Bistro” by Marlena Spieler.