Roasted Red Pepper and Cilantro Dressing
August 23, 2023
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Ancho chile powder is ground dried poblano peppers; mild heat, deep raisiny sweetness, smoky undertones. It’s the foundational chile in Mexican mole, traditional chili con carne, enchiladas, and most Mexican-American cooking. Significantly more complex than generic chili powder, which is usually a blend of multiple chiles plus cumin and oregano. Ancho-using favorites include Chicken Taco Soup, White Chicken Chili, and Caldo de Pollo Mexican Chicken Soup where the ancho provides the smoky base flavor that distinguishes authentic Mexican cooking from generic chili-powder cooking.
Ancho chile powder and standard ‘chili powder’ (McCormick, generic supermarket versions) are not the same. Ancho is a single-chile powder from one specific dried pepper. Chili powder is a blend (chiles plus cumin, oregano, garlic powder, salt). For authentic Mexican mole, ancho-only is the right choice. For American chili and Tex-Mex, the blended chili powder is what most recipes call for.
Heat level: ancho chiles are mild (1,000-2,000 Scoville units), comparable to mild jalapenos but with very different flavor. The mildness lets you use generous amounts without overwhelming a dish. The standard application is 2-3 tablespoons in a pot of chili or enchilada sauce.
For enchilada sauce from scratch, the technique is to bloom 2 tablespoons ancho chile powder in 2 tablespoons hot oil for 30 seconds (which deepens the flavor dramatically), add 2 tablespoons flour, cook 1 minute, whisk in 2 cups chicken broth, simmer 10 minutes. Season with salt, cumin, and garlic powder. The bloom step is what separates restaurant-quality enchilada sauce from generic versions.
For chili (the Texas red, no-beans version), the technique uses 3 tablespoons ancho chile powder + 1 tablespoon cumin + 2 cloves garlic + 2 lbs beef chuck cubed, browned and simmered 2-3 hours in beef broth. The long simmer lets the ancho flavor fully develop and the meat tenderize. For storage, ancho chile powder keeps 1-2 years in a sealed jar. Other reader picks that build on ancho chile powder include The Best Ground Beef Chili and Cajun Chicken. Browse jalapeno pepper, red pepper, and salt for closely related cooking applications.
Ancho chile powder is commonly used to season sauces, chili, marinades, and spice blends. It adds mild heat with smoky, slightly sweet flavor. The powder works well in tacos, soups, roasted vegetables, and meat dishes where deeper chili flavor is desired.
Regular chile powder is usually a blend of ground chiles and spices such as cumin, garlic powder, and oregano. Ancho chile powder is made from a single dried pepper variety, the ancho chile. This gives it a more focused flavor with mild heat and a slightly sweet, smoky taste.
To make ancho chile powder, remove the stems and seeds from dried ancho chiles. Toast the pieces briefly in a dry pan to release their aroma. Once cooled, grind the chiles in a spice grinder or blender until they form a fine powder.
Good substitutes for ancho chile powder include mild chili powder, guajillo chile powder, or smoked paprika. These options provide similar color and mild heat. Adjust the quantity based on the flavor strength needed for the recipe.
For more chile and ground-pepper options, see our chili powder and cayenne recipes.