A question about a recipe: Short Rib Chili
I have a question about the ingredient "dried ancho chiles" on the recipe "Short Rib Chili" from lastnightsdinner.
Is there a substitute dried pepper for this? My local store doesn't have dried ancho. Only fresh poblano. They have other dried peppers though.
Recipe question for:
Short Rib Chili
3 Comments
ChefOnoApril 11, 2012
Two notes: If you're going to make a substitution, know that an ancho weighs about 1/2 ounce but also yields more pulp than most. And pierino's caution about heat also applies to different batches / bags of the same kind of pepper. You never really know until you taste.
pierinoApril 11, 2012
Welcome to the wonderful world of dried chiles. To ChefOno's list I would add Cascabels. But be careful with substitutions as the heat level (as measured in Scoville units can vary radically). I would have to agree that poblano or guajillo would be good subs.
ChefOnoApril 11, 2012
Sometimes you'll see anchos labeled (incorrectly) as pasilla or poblano (they are actually dried poblanos). I think anchos are worth seeking out, they really shouldn't be hard to find. Otherwise, guajillo, mulato, New Mexico, California and Anaheims would be acceptable subs -- different -- but still good.
Showing 3 out of 3 Comments
Recommended by Food52
Popular on Food52
Continue After Advertisement