Recipes Featuring Ancho Chile
View all 7Our Favorite Texas Beef Chili
This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée. True to Texas tradition, it has no tomatoes and no beans. The heat is customizable to your taste, and don't skip the masa harina: It helps to thicken the chili and imparts a wonderful earthy richness. This chili is best served a day after cooking.
Chili Meatballs in Black Bean and Tomato Sauce
This Mexican take on meatballs is one of my family favorites—my boys really love the crispy chorizo sprinkled over the top! It's so rich and warming, but we love it all year round.
Ancho-Guajillo Chile Sauce
This recipe is an accompaniment for <epi:recipelink id="108054">Chicken, Potato, and Carrot Enchiladas</epi:recipelink>.
Tatemado de Costilla de Res (Tatemado Short Ribs)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.
West Texas Stacked Enchiladas
In West Texas and New Mexico, enchiladas are often layered between flat tortillas instead of being rolled. This makes them easier to assemble while still delivering the same great flavor.
Ancho-Guajillo Chile Sauce
This flavorful chile sauce is an ideal accompaniment for Chicken, Potato, and Carrot Enchiladas.