Ancho ChilesAll this chile talk, I had to add my 2 pennies.
I like the heat, but what I really like is flavor. Now all your chile-heads can Pick or Pan me here, but the humble Ancho is going to be hard to beat.
Available at any Mexican grocery or even WalMart, buy a big bag and put them in everything.
You want to make Texas Chili? OMG - add three anchos (seeded, stemmed and membraned of course) and you got you some of the best Chili you ever ate - I guarantee you'll take a right-handed swing at your Grandma.
I do my Rabos (you'll have to search for that one) and that is ALWAYS a show stopper and the Texas Chili.
I've made some Kansas City Kryptonite and added the anchos (after a short trip through the Vita Mix) and wow - flavor that is all its own.
No heat, just pure Mexican chile goodness. For heat, leave in a few seeds.
again, feel free to add or blast me.
Brad "Ancho Man" Simmons