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Ancho Chipotle Chili

A recipe by .

 
Ancho Chipotle Chili
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $3.79 One serving costs about $3.79

$3.79 per serving

2 people like this recipe

2 likes

This recipe is ready in 75 minutes

Ready in 1 hour and 15 minutes

2 super bowl,gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner American
spoonacular Score:77%

Spoonacular Score: 77%

 

The recipe Ancho Chipotle Chili is ready in around 1 hour and 15 minutes and is definitely an excellent gluten free, dairy free, and whole 30 option for lovers of American food. This recipe makes 2 servings with 702 calories, 44g of protein, and 43g of fat each. For $4.03 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course for The Super Bowl. If you have bell pepper, mushrooms, chipotle chile, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. Try Ancho-Chipotle Salsa with Chocolate and Fried Almonds, Ancho Chicken Sandwiches With Avocado And Chipotle Mayonnaise, and Ancho Chicken Sandwiches with Avocado and Chipotle Mayonnaise for similar recipes.

Chili works really well with Cava, Grenache, and Shiraz. 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 Casteller Cava Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Casteller Cava Brut

The Casteller Brut Cava exhibits green apple and citrus aromas. In the mouth, it has crisp, fresh flavors with citrus-lime notes and just a touch of sweetness. It tastes fresh, clean and nervy.

» Get this wine on Wine.com

Ingredients

Servings:
1
1  dried ancho chile
dried ancho chile
0.18 oz
0.18 oz bouillon powder
bouillon powder
1 tsp
1 tsp cumin
cumin
1
1  dried chipotle chile
dried chipotle chile
some
some fresh cilantro
fresh cilantro
1.78 cups
1.78 cups ground beef
ground beef
6 large
6 large mushrooms
mushrooms
1
1  onion
onion
2 tsps
2 tsps dried oregano
dried oregano
1
1  red bell pepper
red bell pepper
some
some salt and pepper
salt and pepper
1.1 lb
1.1 lb tomato sauce
tomato sauce
16.91 fl. oz
16.91 fl. oz water
water
1  dried ancho chile
1
dried ancho chile
0.18 oz bouillon powder
0.18 oz
bouillon powder
1 tsp cumin
1 tsp
cumin
1  dried chipotle chile
1
dried chipotle chile
some fresh cilantro
some
fresh cilantro
1.78 cups ground beef
1.78 cups
ground beef
6 large mushrooms
6 large
mushrooms
1  onion
1
onion
2 tsps dried oregano
2 tsps
dried oregano
1  red bell pepper
1
red bell pepper
some salt and pepper
some
salt and pepper
1.1 lb tomato sauce
1.1 lb
tomato sauce
16.91 fl. oz water
16.91 fl. oz
water

Equipment

sauce pan
sauce pan
frying pan
frying pan
spatula
spatula
bowl
bowl
pot
pot
sauce pan
sauce pan
frying pan
frying pan
spatula
spatula
bowl
bowl
pot
pot


Instructions

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.

Price Breakdown

Cost per Serving: $3.78
Ingredient
1 dried ancho chile
5 grams bouillon powder
1 teaspoon cumin
1 dried chipotle chile
400 grams ground beef
6 larges mushrooms
1 onion
2 teaspoons dried oregano
1 red bell pepper
500 grams tomato sauce
Price
$0.11
$0.06
$0.13
$0.49
$3.10
$0.77
$0.24
$0.10
$0.60
$1.96
$7.57

Tips

Health Tips

  • If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

Price Tips

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
703 Calories
43g Protein
42g Total Fat
40g Carbs
46% Health Score
Limit These
Calories
703
35%

Fat
42g
66%

  Saturated Fat
15g
99%

Carbohydrates
40g
14%

  Sugar
25g
29%

Cholesterol
142mg
47%

Sodium
2329mg
101%

Get Enough Of These
Protein
43g
88%

Vitamin A
7618IU
152%

Vitamin C
104mg
127%

Vitamin B3
15mg
79%

Vitamin B12
4µg
72%

Vitamin B6
1mg
68%

Zinc
9mg
65%

Potassium
2162mg
62%

Vitamin B2
1mg
61%

Selenium
38µg
55%

Fiber
13g
53%

Iron
9mg
51%

Phosphorus
514mg
51%

Vitamin E
6mg
41%

Copper
0.76mg
38%

Vitamin K
39µg
37%

Manganese
0.7mg
35%

Vitamin B5
3mg
33%

Magnesium
118mg
30%

Folate
103µg
26%

Vitamin B1
0.28mg
19%

Calcium
129mg
13%

Vitamin D
0.34µg
2%

covered percent of daily need

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