Ancho chipotle chili
Ancho Chipotle Chili is a hearty and flavorful dish made with mushrooms, salt, pepper, and other simple ingredients. This gluten-free, dairy-free, paleolithic, and primal recipe is perfect for The Super Bowl. It is rich in vitamins and minerals and best enjoyed as a main course for a cozy meal.
Ingredients
ancho chiles
1
vegetable broth
5 g
ground cumin
1 tsp
dried chipotle chile
1
cilantro
2 servings
ground beef
400 grams
mushroom
6 large
onion
1
oregano
2 tsps
red bell peppers
1
salt and pepper
2 servings
tomato sauce
500 grams
water
500 ml
Method
- 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.
- 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.
- In a large pot, saute the chopped bell pepper, onion, and mushrooms over medium heat.
- Meanwhile, fry the beef in a hot skillet until crispy.
- While the beef is frying, blend the chili peppers you've been soaking with the soaking liquid.
- Add the beef to the large pot filled with the sauteed vegetables.
- 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.
- Season with salt, pepper, cumin, and oregano to taste.
- Simmer for about 45 minutes or until thick enough.
- Serve with fresh cilantro.
Nutrition:
Carbs
42 g
Fat
42 g
Protein
45 g
Share recipe:
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