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×A recipe by jdubnicek.
$3.78 per serving
2 likes
Ready in 1 hour and 15 minutes
Spoonacular Score: 82% 
Ancho Chipotle Chili might be just the main course you are searching for. For $3.78 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. One portion of this dish contains around 43g of protein, 43g of fat, and a total of 695 calories. This recipe serves 2. This recipe is typical of American cuisine. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by spoonacular user jdubnicek. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. If you have mushrooms, tomato sauce, cumin, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Super Bowl. If you like this recipe, you might also like recipes such as Ancho Chipotle Chili, Ancho Chipotle Chili, and Chipotle and Ancho Cocoan Enchilada Sauce.
Chili works really well with Cava, Shiraz, and Grenache. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Bodegas Naveran Brut Cava with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Naveran Brut Vintage has expressive and zesty floral, toasted bread and citrus aromas. Tangy, suave, light and clean citrus and stone fruit flavors on the palate have a fresh and crisp character. Tasted blind, it's easy to mistake this for great Champagne.
Cavas are very versatile as an apéritif before the meal, to accompany dessert afterwards and (surprise!) to enjoy during the meal. This Naveran Brut Vintage will pair with soft cheeses, fresh fruit, white meats (pork and chicken) and even richly flavored red meats. This Cava is great for sipping on its own, especially for receptions and other "standing up" events.
» Get this wine on Wine.com
1. Slice open the dried ancho and chipotle chili and remove the seeds/pith. Place the dried chili peppers in a warm skillet (medium heat) and press them flat with a spatula to toast them for a few seconds per side until fragrant (be careful not to burn them!). Be sure to wear gloves or wash your hands directly after handling the chili peppers.
2. Remove the dried chili and put them in a bowl or sauce pan. Pour 250 ml boiling water over it and leave it to soak for at least 15 minutes.
3. In a large pot, saute the chopped bell pepper, onion, and mushrooms over medium heat.
4. Meanwhile, fry the beef in a hot skillet until crispy.
5. While the beef is frying, blend the chili peppers you've been soaking with the soaking liquid.
6. Add the beef to the large pot filled with the sauteed vegetables.
7. Add the tomato sauce and blended chili peppers to the pot. If it is not enough liquid, add beef or vegetable broth (the other 250 ml water and 5 grams bouillon powder, unless you have "real" broth on hand) until everything is covered.
8. Season with salt, pepper, cumin, and oregano to taste.
9. Simmer for about 45 minutes or until thick enough. Serve with fresh cilantro.
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gluten-free
dairy-free
paleo
primal
