How to make it

  • Rinse chili pods, remove stems and seeds.
  • Place chicken broth and pods in a pan and heat to boiling, reduce heat and allow simmering until pods are soft and pulpy, approximately 20 minutes, reserve liquid.
  • Remove pods and separate Ancho pods from the others.
  • Put Ancho pods through fruit mill to separate the pulp from the skins.
  • Discard the skins, which tend to be bitter.
  • Place pods, Ancho pulp, paprika, salt and 8 oz reserved liquid in a food blender.
  • Puree in blender until a smooth, paste-like consistency is obtained.
  • Pour mixture into small bowl and set aside.
  • In a large saucepan, brown the meat, onion and the garlic in 2 Tbs oil.
  • Add the tomato sauce, Rotel tomatoes, pulp mixture and remainder of reserved liquid.
  • Heat 5 tablespoons oil in a small skillet over medium-low heat, fry flour, black pepper and cumin for 5 minutes and add this roux to the chili. Add pureed jalapeno peppers, cheddar cheese and ranch style beans.
  • Simmer mixture over low heat for at least 30 minutes.
  • For best results, refrigerate and reheat and serve the next day.
  • -
  • NOTE: Ranch Style Beans are a Dallas texas product and may not be available in other parts of the country. The ingredients are pinto beans, tomato puree, oil, salt, chili peppers, sugar, vinigar, cumin, onion,and garlic.
  • -
  • Good eating!

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes