Inspired by This recipe, originally published in Cooking Light, I created Spicy Ancho Beef Chili with Beans. It is meaty, spicy and full of ancho chili flavor. This recipe makes at least 10 servings, so is great for a crowd.
If you’ve never used dried chilis, be sure to stem and seed them, or they may be too spicy. Anchos are a good one to start with as they are readily available. You can soak them in warm water to reconstitute them, but I find it is easier to seed them when dry, and then just chop and saute them to soften.
Keywords: Chili, soup, stew, beef, tomatoes, beans