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Ancho Chiles are grown in Mexico and
are either sun dried or force dried. A type of Ancho Chile is grown in
California and you will find it sold under the name "pasillas".
If you hold a dried ancho chili up to the light, you should see a beautiful
cranberry color.
When rehydrating chilies there should be enough hot water for them to float
freely. Stir them now and again and soak no longer than 1/2 hour or you will
begin to lose the flavor. You can either add the water to the dish or throw it
out. If you decide to use taste a little first and check to see if it is bitter.
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Chili Bread Bowl
Dough:
1 T. sugar
1 C. warm water (110 degrees)
1 envelope yeast
2 1/4 C. flour
1 C. cornmeal
1 t. salt
1/4 C. olive oil
Add yeast, sugar and 1/4 C. of the water to a small bowl and let set 5 minutes.
Yeast should start to bubble.
Add flour, cornmeal, salt, oil and the rest of water along with yeast mixture
and mix well. Turn out onto a floured board and knead dough until smooth and
satiny. (about 10 minutes) Let rise until doubled.
Divide into 4 pieces. Shape into rounds and place on greased cookie sheet
sprinkled with cornmeal. Let rise until doubled.
Bake at 400°F. about 20 minutes until golden brown and when you tap on them they
sound hollow inside. These rolls should be baked the day you intend to use them.
Chili:
1 1/2 lb. ground chuck
1 C. onion diced
1/2 C. celery diced
1/2 C. green pepper diced
2 dried ancho peppers soaked in hot water.
2 14.5 oz. can crushed tomatoes
2 C. water
2 C. tomato juice
4 t. chili powder
1 t. cumin
1 T. sugar
salt and pepper
1 14.5 oz can of hot or mild chili beans
Brown ground chuck, add onions, celery and green pepper. Cook another 5 minutes.
Add tomatoes, juice, water, chili powder and cumin. In food processor process
ancho peppers with a little of the water you soaked them in until it is a paste.
Add to the chili. Add salt and pepper to taste. Cook for 2 hours. Add beans last
1/2 hour of cooking.
Serves 6 to 8.
To serve:
Hollow out bread to 1/2 inch from the side after cutting off the tops. Reserve
for dipping in the chili. Top chili with cheddar cheese, sour cream and green
onions.
Note:
If you don't have the time to make the bread bowls, you can buy round Kaiser
rolls from your bakery and use them instead.
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