Sub for Ancho Chile Powder

[blazedog]

I wanted to try the Mexican Black Bean and Sausage Chile and one of the ingredients is ancho chile powder. Is there a sub or should I just wait to make until my next Penzey order?

Thanks - I have got ground chipotle powder, adobe and regular chile - just no ancho chile powder.


Mexican Black Bean Sausage Chili
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Recipe By: Cooking Light
Serving Size: 6

Ingredients:

Sausage:
1 1/2 tablespoons Hungarian sweet paprika
2 tablespoons minced garlic
3 tablespoons dry red wine
2 tablespoons sherry vinegar
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
Dash of kosher salt
3/4 lbs. lean ground pork
3/4 lbs. ground turkey breast
Chili:
2 tablespoons olive oil
2 cups diced onion (about 2 medium)
1 tablespoon ground cumin
1 tablespoon finely minced garlic
2 teaspoons dried oregano
3 canned chipotle chiles in adobo sauce, minced
4 (15-ounce) cans black beans, rinsed and drained, divided
3 cups fat-free, less-sodium chicken broth, divided
3 cups water
2 (14.5-ounce) cans no salt-added diced tomatoes, drained
1/4 cup freshly squeezed lime juice
1/4 cup very finely chopped cilantro, divided
Low-fat sour cream (optional)
Sliced green onions (optional)

Directions:

To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.
To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.

Notes:

You may need to thin the chili with water if you've made it ahead. Or combine the sausage ingredients in advance, and finish the chili later.

Nutritional Information:

Yield: 6 servings

NUTRITION PER SERVING
CALORIES 395(27% from fat); FAT 11g (sat 2.9g,mono 6g,poly 2.1g); PROTEIN 35.3g; CHOLESTEROL 78mg; CALCIUM 128mg; SODIUM 989mg; FIBER 13.7g; IRON 6mg; CARBOHYDRATE 40.4g

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[Beth]

If your "regular chile" is a pure chili powder, I would use that and adjust the amount for heart -- ancho is on the milder side. Pure chili powder may even be ancho.

If your chile is blended chili seasoning, it probably has some cumin, oregano, and possibly onion, garlic, and other spices. You could use it -- probably adding more than the 2 tsp and then using less of the cumin, oregano, etc. You could adjust the recipe for your taste, but it will porbably wind up a little different form the true recipe, especially if you haven't made it before. The Texan in me is perfectly comfortable playing and adjusting with those spices.

If you want a good result, I think you're fine to sub. If you want a pure result, I'd wait.

[Aubergine]

you could stop in at your local produce section and get some whole dried ancho chilies, and grind 'em up to make your own powder. our markets here typically sell numerous different kinds of dried chiles, including anchos, in cello bags for about $3. might also find them in the hispanic foods section. otherwise, i'd vote for a sub -- with that list of ingredients, somehow it's hard for me to think that anyone other than a stupendous bec fin like Ruth Reichl could taste the difference.

according to Penzey's, ancho "are not hot, just richly flavorful with a beautiful purple color."