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×A recipe by coffeebean.
$3.78 per serving
2 likes
Ready in 1 hour and 15 minutes
Spoonacular Score: 82% 
Ancho Chipotle Chili might be a good recipe to expand your main course recipe box. This gluten free, dairy free, paleolithic, and primal recipe serves 2 and costs $3.78 per serving. One serving contains 695 calories, 43g of protein, and 43g of fat. It is perfect for The Super Bowl. Head to the store and pick up mushrooms, salt and pepper, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is a pretty expensive recipe for fans of American food. It is brought to you by spoonacular user coffeebean. If you like this recipe, take a look at these similar recipes: Ancho Chipotle Chili, Ancho Chipotle Chili, and Chipotle and Ancho Cocoan Enchilada Sauce.
Cava, Shiraz, and Grenache are my top picks for Chili. 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. One wine you could try is Bodegas Naveran Brut Cava. It has 4.7 out of 5 stars and a bottle costs about 12 dollars.
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
