Spice Essentials Ancho Chili Mix Recipes

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.

Steps:

• PREP/PREPARE
• If you want to give this spice mix a nice deep flavor, lightly toast the cumin seeds in a hot, dry pan before grinding.
• If you want to mix it up, try adding additional types of dried chilies... have fun with it. But do not add other spices, this is simply a base of chilies and cumin.
• To get these ingredients into a powder, you will need a good grinder. If you have a Vitamix, use it. That is one of the most powerful grinders I have ever seen.
• Gather your Ingredients (mise en place).
• Place the chilies and cumin seeds in a blender or spice grinder.
• Blend into a powder, and then reserve, in a tightly-sealed jar, in a cool, dry place until needed.
• Chef's Note: You should wind up with about 4 tablespoons of chili powder, so if you want to make more, double, or triple the recipe.
• Add to any dish that requires chili powder. A nice big pot of chili comes to mind. Mmmmmm
• PLATE/PRESENT
• Always serve your meals with love. Enjoy.
• Keep the faith, and keep cooking.

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.