Spice Essentials Ancho Chili Mix Recipes

SEASONING ESSENTIALS: TEX MEX SPICE

Steps:

• 1. PREP/PREPARE
• 2. If kept in a cool dry place (the pantry comes to mind), most spices will last up to a year.
• 3. If you have an old glass spice bottle with a shaker top, that would be an ideal storage container.
• 4. Gather your ingredients (mise en place).
• 5. All of the ingredients have a ground consistency, except 3: The dehydrated onions, dried oregano, and the red pepper flakes. So, before mixing all the ingredients together, place those 3 into a spice grinder, or mortar, and grind until they are the same consistency as the other spices.
• 6. Mix all the ingredients together, and store in a bottle or jar with a tight-fitting lid.
• 7. PLATE/PRESENT
• 8. I use this in a lot of different recipes: • With chicken, beef, or chicken tacos • Shake a bit over a taco bowl • As a spice topping on mashed, or smashed potatoes • Sprinkled over a queso cheese and chili dip • Add to mac & cheese for a South-of-the-Border twist And, leave a shaker full of it on the table for Taco Tuesdays Enjoy.
• 9. Keep the faith, and keep cooking.

ANCHO CHILI POWDER SPICE MIX

Steps:

• Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
• Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and process again to combine.

SPICE ESSENTIALS: ANCHO CHILI MIX

Steps:

• 1. PREP/PREPARE
• 2. You will need a good container with a lid to properly store this spice.
• 3. Gather your ingredients (mise en place).
• 4. Combine the spice ingredients together, and store as you would any other spice; in a cool, dry place away from sunlight.
• 5. Assuming the spices you made it from are fresh, it should last from 6 - 8 months.
• 6. PLATE/PRESENT
• 7. Use in a cheesy Mexican skillet.
• 8. Or, some yummy taco meat... Enjoy
• 9. Keep the faith, and keep cooking.

AUTUMN/WINTER ESSENTIALS: CHILI, CHILI SPICE MIX

Steps:

• 1. PREP/PREPARE
• 2. If you do not have access to dried chilies, you can always use the store-bought, pre-ground variety. However, Amazon does sell these items, and the mix will taste better if you use whole chilies and grind them yourself.
• 3. If you want the mix to have deeper, richer flavor, after you stem and remove the seeds from the chili's, place them in a hot dry pan for a bit. The heat will bring out more of the chili flavor. Or, you could put them in a 250f (120c) oven for about 20 - 30 minutes.
• 4. Gather your ingredients (mise en place).
• 5. Cut the chilies open and remove the seeds and the stems.
• 6. Add all of the ingredients to a spice, or really good blender (I use a Vitamix).
• 7. Mix until a powder. Blend-Baby-Blend.
• 8. Store in a glass jar with a good lid, in a cool dry place, as you would any other spices.
• 9. PLATE/PRESENT
• 10. Use in any recipe that calls for chili powder, but especially a nice pot of chili. Enjoy.
• 11. Keep the faith, and keep cooking.

SPICE MIX FOR CHILI

Steps:

• In a small bowl, combine all of the seasonings. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (about 6 tablespoons total)., To prepare chili: In a large saucepan or Dutch oven, cook the beef, onion and mushrooms if desired over medium heat until meat is no longer pink; drain. , Stir in the tomatoes, beans, soup, 2 tablespoons spice mix, Worcestershire sauce and garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Garnish with cheese.