american · lunch

Ancho Chipotle Chili

Name: Ancho Chipotle Chili
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: american
Ingredients: 1 dried ancho chile; 5 g vegetable bouillon powder; 1 tsp cumin; 1 dried chipotle chile; fresh cilantro; 400 grams ground beef; 6 large mushrooms, chopped; 1 onion, chopped; 2 tsp dried oregano; 1 red bell pepper, chopped; salt and pepper; 500 grams tomato sauce; 500 ml hot water

“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.”

total: 1 h 15 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Ancho chile1
Vegetable bouillon powder5 g
Cumin1 tsp
Chipotle chile1
Cilantro2 servings
Ground beef400 g
Mushroomslarge, chopped6 large
Onionchopped1
Oregano2 tsp
Bell pepperchopped1
Salt and pepper2 servings
Tomato sauce500 g
Water500 ml

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

12 steps · 1 h 15 min

1
Slice open the dried ancho and chipotle chili and remove the seeds/pith.
2
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.
3
Remove the dried chili and put them in a bowl or sauce pan.

Steps 4 to 12 are in cook-along

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