Ancho Chili Powder

hd4me · 04-03-2008, 10:31 AM

I see a lot of recipes that call for Ancho chili powder???? I cant find it anywhere. Is it something I need to find, does it have a different taste than regular chili powder? Please advise.

Thanks
Mark

Westexbbq · 04-03-2008, 10:33 AM

Check out Mild Bills.
I think the link is www.mildbills.com

ZBQ · 04-03-2008, 10:39 AM

Here is a link to where I buy it.

There is a good description there too.

They are the base for most commercial chili powders (McCormicks, Durkee etc.), which are actually a mixture of several ingredients.

Pretty mild. Only 3,000 units as compared to a jap at about 25,000.

From the link above:

Ground Ancho Chili Pepper
Ancho pepper is the most popular chili pepper for Mexican cooking. They are not hot, just richly flavorful with a beautiful purple color. From New Mexico.
To make your own chili powder: Start with 3 TB. ground Ancho, add 1 tsp. cumin and Mexican oregano, along with garlic, onion and hot peppers to taste. Use 1-2 TB. per quart of chili.

TOPS BBQ · 04-03-2008, 10:43 AM

There are very few Ancho Chili products out there are "pure" (no added ingredients). You can purchase some here as well: http://http://www.penzeys.com/cgi-bi.../shophome.html

billm · 04-03-2008, 11:09 AM

you can try this place..been getting it from Jane for years now..good stuff and her prices are great
www.letsspiceitup.com

DOHCFOX · 04-03-2008, 11:21 AM

I use home made ancho chile powder in soups, chili, rubs, etc. Dried Ancho chiles are easily found in Mexican tiendas and a coffee grinder will make quick work of them. Make sure to remove the stem, vain, and seeds first. Cut them into manageable sized bits before grinding in the coffee grinder.

Ancho chiles are not terribly spicy. They do add a considerable amount of depth and richness to whatever they are used in though, and are certainly a kick ass addition to any BBQ sauce one might make. When making sauces, I prefer to make up an Ancho chile paste first. I toast them quickly under the broiler and then boil them until tender in a sauce pan. Again, the chiles need to be de-vained and all that first. Toss the tender chiles into your blender and add a small amount of reserved water from the sauce pan before blending, as the resulting paste can be quite thick. Add the paste to your sauce, soup, marinade, or whatever you like.

Yeah! My first post!

Plowboy · 04-03-2008, 11:45 AM

Like has been said, most commercial chili powders are mostly ancho. Depending on the recipe, I wouldn't worry too much about finding pure ancho. I've got straight ancho from a local spice store and can't tell much difference from a McCormick's dark chili powder.

Mark · 04-03-2008, 11:55 AM

You've gotten good replies, Really nothing else I can add except maybe grow your own. And also consider pasilla peppers (similar). I grow and smoke dry both. However, smoke dried would be redundant for rubs. Here's a batch I brought to Greg's last bash and stuffed with sausage.

http://www.bbq-brethren.com/gallery/...urd_production

Jorge · 04-03-2008, 11:58 AM

penderys.com is another quality source.

Brian in So Cal · 04-03-2008, 01:37 PM

I sometimes in a pinch will can get it at Vons. But it is really expensive. Nice to see some links to other places to buy.

Kevin · 04-03-2008, 05:32 PM

Many of the larger grocery stores around here have dried Ancho chili powder available in the produce aisle. Look for the bulk spices that they bag and label "in store". Usually fresh and inexpensive here.

hd4me · 04-04-2008, 01:41 PM

As usual a brother can get all the help he needs here. What a great place!

Thanks guys!!!!!!!!!!

nmayeux · 04-04-2008, 07:49 PM

Quote:

Originally Posted by Mark

You've gotten good replies, Really nothing else I can add except maybe grow your own. And also consider pasilla peppers (similar). I grow and smoke dry both. However, smoke dried would be redundant for rubs. Here's a batch I brought to Greg's last bash and stuffed with sausage.

http://www.bbq-brethren.com/gallery/...urd_production

Great advice, and then you can tweak the ingredients and make a much better powder than you can buy! I love comparing my homemade powder with the store bought stuff.

Bearbonez · 04-04-2008, 08:23 PM

Check the produce area at Wally World. Ours has a variety of dried chiles, including anchos which are dried poblanos. But if you can grow yourself, even better. Poblanos make great moles, salsas, rellenos, and some really great GIANT ABT's.

Westexbbq · 04-04-2008, 10:28 PM

My WW doesn't but you are right on about poblanos.;
love it when I find 'em.

04-03-2008, 10:31 AM	#1
hd4me On the road to being a farker Join Date: 02-27-08 Location: Boiling Springs SC	Ancho Chili Powder I see a lot of recipes that call for Ancho chili powder???? I cant find it anywhere. Is it something I need to find, does it have a different taste than regular chili powder? Please advise. Thanks Mark __________________ Mark Good Food, Good Friends.........Good Times !!!!!!! BWS Chubby Lg. BGE Weber Silver Weber Smokey Joe Turkey Fryer El Cheapo gasser

04-03-2008, 10:33 AM	#2
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Check out Mild Bills. I think the link is www.mildbills.com __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

04-03-2008, 10:39 AM	#3
ZBQ is One Chatty Farker Join Date: 01-17-06 Location: Chillicothe, Ohio	Here is a link to where I buy it. There is a good description there too. They are the base for most commercial chili powders (McCormicks, Durkee etc.), which are actually a mixture of several ingredients. Pretty mild. Only 3,000 units as compared to a jap at about 25,000. From the link above: Ground Ancho Chili Pepper Ancho pepper is the most popular chili pepper for Mexican cooking. They are not hot, just richly flavorful with a beautiful purple color. From New Mexico. To make your own chili powder: Start with 3 TB. ground Ancho, add 1 tsp. cumin and Mexican oregano, along with garlic, onion and hot peppers to taste. Use 1-2 TB. per quart of chili. __________________ [FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT] Last edited by ZBQ; 04-03-2008 at 10:41 AM.. Reason: more info

04-03-2008, 10:43 AM	#4
TOPS BBQ Full Fledged Farker Join Date: 10-01-07 Location: Fresno, CA	There are very few Ancho Chili products out there are "pure" (no added ingredients). You can purchase some here as well: http://http://www.penzeys.com/cgi-bi.../shophome.html __________________ www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty!

04-03-2008, 11:09 AM	#5
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Name/Nickname : Head	you can try this place..been getting it from Jane for years now..good stuff and her prices are great www.letsspiceitup.com __________________ Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com

04-03-2008, 11:21 AM	#6
DOHCFOX Knows what a fatty is. Join Date: 04-01-08 Location: Seattle	I use home made ancho chile powder in soups, chili, rubs, etc. Dried Ancho chiles are easily found in Mexican tiendas and a coffee grinder will make quick work of them. Make sure to remove the stem, vain, and seeds first. Cut them into manageable sized bits before grinding in the coffee grinder. Ancho chiles are not terribly spicy. They do add a considerable amount of depth and richness to whatever they are used in though, and are certainly a kick ass addition to any BBQ sauce one might make. When making sauces, I prefer to make up an Ancho chile paste first. I toast them quickly under the broiler and then boil them until tender in a sauce pan. Again, the chiles need to be de-vained and all that first. Toss the tender chiles into your blender and add a small amount of reserved water from the sauce pan before blending, as the resulting paste can be quite thick. Add the paste to your sauce, soup, marinade, or whatever you like. Yeah! My first post!

04-03-2008, 11:45 AM	#7
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	Like has been said, most commercial chili powders are mostly ancho. Depending on the recipe, I wouldn't worry too much about finding pure ancho. I've got straight ancho from a local spice store and can't tell much difference from a McCormick's dark chili powder. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

04-03-2008, 11:55 AM	#8
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	You've gotten good replies, Really nothing else I can add except maybe grow your own. And also consider pasilla peppers (similar). I grow and smoke dry both. However, smoke dried would be redundant for rubs. Here's a batch I brought to Greg's last bash and stuffed with sausage. http://www.bbq-brethren.com/gallery/...urd_production __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

04-03-2008, 11:58 AM	#9
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	penderys.com is another quality source. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

04-03-2008, 01:37 PM	#10
Brian in So Cal Babbling Farker Join Date: 02-12-07 Location: canyon Country, Ca, 91387	I sometimes in a pinch will can get it at Vons. But it is really expensive. Nice to see some links to other places to buy. __________________ www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad.

04-03-2008, 05:32 PM	#11
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Many of the larger grocery stores around here have dried Ancho chili powder available in the produce aisle. Look for the bulk spices that they bag and label "in store". Usually fresh and inexpensive here. __________________ Kevin

04-04-2008, 01:41 PM	#12
hd4me On the road to being a farker Join Date: 02-27-08 Location: Boiling Springs SC	As usual a brother can get all the help he needs here. What a great place! Thanks guys!!!!!!!!!! __________________ Mark Good Food, Good Friends.........Good Times !!!!!!! BWS Chubby Lg. BGE Weber Silver Weber Smokey Joe Turkey Fryer El Cheapo gasser

04-04-2008, 08:23 PM	#14
Bearbonez On the road to being a farker Join Date: 04-02-08 Location: Austin Texas	Check the produce area at Wally World. Ours has a variety of dried chiles, including anchos which are dried poblanos. But if you can grow yourself, even better. Poblanos make great moles, salsas, rellenos, and some really great GIANT ABT's.

04-04-2008, 10:28 PM	#15
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	My WW doesn't but you are right on about poblanos.; love it when I find 'em. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

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