Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Ancho Chili

Always have enjoyed the flavor ancho chiles bring to so many Mesican dishes.Ours burned up this summer but eh76 sent me some of his of the dehydrated variety and I used em in a big pot full last night! Yousa good stuff!! Thanks pard..

Looks good but the anti bean crowd will be along soon I am sure.


Glad to help ya out with the ancho's! You have certainly been more than generous with them in the past.

We do it both ways with and without beans.. one recipe without uses pork,beef,onions and three pepper varieties.

two things are dang hard to top.

First is a good bowl of RED! Yeah, I eschew the beans, but have no real problem with those that like 'em.

Second, is the quality of guys and gals that hang out in this little corner of the internet. You both are most excellent Gents.

Looks good!

Woody...I hate to tell you but I got 5 pickings off the 2 plants I had. I sent you 2 pickings and shared one with my neighbor. The 2 I kept were picked a touch early but I am still in the learning stage.

I had 5 plants all croaked from heat and drought.The ones you sent were perfect,didn't re-hydrate just put em in the skillet right out of the bag and let the browning meat do it.They were superb just the way they were and added lots of additional flavor.

Looks killer and anchos are darn good. I like my peppers left in bigger hunks just as you have done. Was thinking about making a pot of chili tomorrow, considering giving horse meat a go as the locals swear by it. Now you have made it a go. Curious, what chili powder/spices did you use as it looks lighter in color than typical.

Looks good.
I love Ancho's. Especially in Chili, but I too tear em into smaller pieces.

I buy the dried ones at the market but I'm in the middle of adding another raised bed specifically for peppers right now so you can bet there'll be an Ancho plant in my garden next year.

No comment on the beans.

Nothing special just brown the meat,add anchos,a tad of our our dried Habanero,onions chili powder,garlic and celery salt.The lighter color may be due to our home canned Roma maters we use instead of the canned variety.