*Sponsored » Ancho-Guajillo Short Rib Chili
When the temperatures drop us, Texans rejoice. Can you blame us?! Our summers are brutal so any drop in the temperatures make us super happy!
Outdoor meals with friends, caldito on the weekdays and chili on the weekends. Fall is a wonderful time of the year here in Texas.
I’m excited to team up with Red Gold Tomatoes® to share with you a smoky chili that is a true fall favorite at mi casita. Sundays for our family are all about family time and cooking. It’s the day of the week where we can unwind and cook together as a family. But this doesn’t mean we want to spend all day in the kitchen – hello Sunday football.
This is where my ancho-guajillo chili short rib chili comes into play. My girls love it, my hubby requests it throughout the football season, and I love it because it’s a snap to make.
The smokiness comes from two of my favorite chiles to cook with – dried guajillo and ancho chiles.
Guajillo chiles is the dried form of mirasol chile and are the second-most commonly used dried chile in Mexican cuisine after poblanos. Guajillo chiles are used to make salsas, marinades, pastes and in stews.
Ancho Chiles are dried poblanos, they are dark, wrinkly and shiny. Ancho chiles are used to make moles, sauces, stews and grounded to be used in marinades.
Both chiles can be found in the Latin aisle of your grocery store or near the produce section next to the dried fruit and nuts.
Dried chiles add a rich and hearty flavor to chili, but no need to worry about heat. We will remove the seeds when we rehydrate to create our paste, which is the base for our chili.
I want my chili to develop that all-day simmer flavor, so I’m adding Red Gold® Chili Ready Diced Tomatoes. Red Gold® Chili Ready Diced Tomatoes are made from Red Gold’s fresh family-grown tomatoes and come perfectly seasoned with classic chili seasonings like chili powder, cumin, onion, and garlic powder.
Red Gold® Tomatoes aren’t just family owned, they are family grown and sustainably grown on Midwest family farms. Their mission is to provide the best quality products so you can feel confident you’re feeding your family ingredients you can trust.
Red Gold® Tomatoes focus on producing the highest quality, freshest, best tasting tomato products so you can focus on what’s really important –time with your family. Their tomatoes are picked when they are absolutely vine ripe red, eliminating the need to add artificial flavors, colors or preservatives.
To thicken our chili, I use masa harina, dried corn flour – as it thickens it also gives the chili a touch of richness from the ground corn.
The chile paste can be made up to a week in advance. Store in fridge covered, until ready to use.
I serve my chili topped with pickled radishes, for heat. Crema for creaminess and plenty of fresh cilantro for a pop of freshness. Served warmed with a few corn tortillas this chili is the ultimate fall dish.
Ancho-Guajillo Short Rib Chili
Author: Vianney Rodriguez
Ingredients
- Ingredients:
- For the chile paste:
- 2dried guajillo chiliesstems and seeds removed
- 2dried ancho chiliesstems and seeds removed
- 2cupsboiling water
- For chili:
- 3poundsboneless short ribscut into 1-inch pieces
- 1tablespoonsalt
- 1tablespoonpepper
- 2tablespoonsextra-virgin olive oil
- 1medium oniondiced
- 3clovesgarlicminced
- 1tablespoonpaprika
- ½teaspoonoregano
- ¼teaspooncinnamon
- 214.5 ounce cans Red Gold ® Chili Ready Diced Tomatoes
- 4cupsbeef stock
- ¼cupmasa harina
- For serving:
- Pickled radishescrema, cilantro
Instructions
INSTRUCTIONS FOR A DUTCH OVEN:
For the chile paste:
Heat a comal or large skillet over medium-low heat, place chiles on comal and toast, about 2 minutes on each side until chiles are soft and fragrant. Remove chiles from Comal and place in bowl, cover with boiling water and allow to sit until softened, about 20 minutes. After 20 minutes add chiles and water to a blender, blend until smooth, scraping down sides as needed.
For chili:
Season short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat, add oil. In batches sear short ribs until browned on each side, about 4 minutes per side. Place on baking sheet and continue to sear short ribs in batches until all meat is browned. Once all meat is browned, add onion and sauté until light and translucent, about 4 minutes. Add garlic, cook an additional 1 minute, the stir in paprika, oregano and cinnamon. Add Red Gold® Chili Ready Tomatoes, ancho-guajillo paste, stir to combine and return short ribs to Dutch oven. Add beef broth, stir and bring to a boil.
Once mixture comes to a boil, reduce heat, cover Dutch oven and cook for 2 hours, or until short ribs are fork tender. Once short ribs are fork tender, ladle 1 cup of chili liquid into bowl, and whisk in masa harina until smooth. Once the masa harina mixture is smooth, return to Dutch oven, stir to combine. Continue to simmer until sauce thicken. Ladle chili into bowls, serve garnished with pickled radishes, cream, cilantro and warm tortillas.
How To Prep Corn Husks for Making Tamales »
Comments
Hi Vianney,
I was wondering if I could make this with pork instead of beef? My family doesn’t like beef. Thank you! I love your site!
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
FAQs
While it's true that ancho peppers can make a good substitute for guajillo chiles in a pinch, you'll find that they do have slightly different flavor profiles. Both can have earthy, sweet hints, but the guajillo will be much lighter and have more hints of plum or other fruits than the ancho pepper.
What are guajillo chiles used for? ›
Guajillo chiles are usually combined with Ancho chiles and Pasilla chiles to make Mexican sauces and stews. It is typically used in pastes or rubs to flavor all meats, especially chicken. In addition to authentic moles, use this chile in enchiladas, salsas, sauces, soups, stews, and tamales.
Which chili is hotter guajillo or California? ›
If you find guajillo peppers to be too strong in flavor or heat, California chiles are the ideal guajillo substitute in this case. California chiles have a milder heat and sweetness compared to guajillos. These chiles are best used in casseroles, soups and sauces that call for a milder flavor profile.
How to use dried ancho chilis in chili? ›
After ripping off the stems and dumping out the seeds, soak them in very hot water for 15 to 30 minutes, until quite soft. Blend the chiles with the soaking water to create a silky and seriously flavorful liquid to add to your chili.
Can I substitute guajillo chiles for ancho chiles? ›
Substitutions for Ancho Chile Peppers: These are one of the more common chile peppers, making them pretty easy to find. However, you can substitute mulato or guajillo chile peppers. Or, use 1 tsp ancho chile powder (or paprika) per chile called for in your recipe.
What is the best use of ancho chiles? ›
Use them crushed or in the ground form to make marinades, meat rubs, tomato sauces, enchilada sauces, and chilis.
Do dried guajillo chiles go bad? ›
A dry chile is a pod packed with flavor and can deliver varying amounts of spicy fire. If they are improperly stored, they can quickly lose flavor and may even show signs of mold. With proper storage, they can remain viable to use for 1-2 years after your purchase.
What can I use as a substitute for guajillo chiles? ›
Easiest guajillo substitute to find: Ancho pepper
They share a comparable sweetness and earthiness, but they are a step down in overall heat, 1,000 to 1,5000 Scoville heat units compared to the guajillo's 2,500 to 5,000.
Are guajillo chiles healthy? ›
Guajillo chili are medium heat and therefore contain a smaller amount of capsaicin than there hotter relatives. Capsaicin is considered highly anti-inflammatory and may benefit those suffering from inflammatory disorders, such as arthritis osteoarthritis, psoriasis, shingles and diabetic neuropathy.
Is New Mexico, Chile the same as guajillo? ›
A Mexican chile with medium heat and a sweet, fruity undertone, the Guajillo chile can be compared to New Mexico chiles. However, the flavor is deeper and sweeter, making it essential to Mexican dishes and any fusion experiment. (De-Stemmed peppers reduce process and preparation time in the kitchen.
The hottest Mexican chile pepper is the Habanero Chile; it is a heat grenade that packs up to 325,000 Scoville Heat Units (SHU) inside its tiny little body. For perspective, a Chipotle Morita—which is a dried jalapeño—measures at 10,000 SHU, so a Habanero is more than 30 times hotter than a Chipotle.
What is a dried jalapeño called? ›
Chipotle peppers are dried smoked jalapeno peppers. They have an underlying sweetness with bitter and smoky notes. These chiles measure 2,500-10,000 Scoville Heat Units (SHU), so they deliver medium heat and smoky-sweet flavor. There are different types of Chipotle peppers.
How do you remove seeds from dried ancho chiles? ›
Cut the top off of each chile to remove the stem. Cut a slit down the side of the chile to split it open. The majority of the seeds will shake right out. Use your fingers or a spoon to scrape any additional seeds off and pull off any dried veins.
How long do dried ancho chilis last? ›
Shelf life for all types of dried peppers means the length of time that they remain the most aromatic and flavorful to use in cooking. Most dried seasonings like dried peppers last between one and two years. Whole dried chili peppers and unground peppercorns have the longest shelf life. They can last up to four years.
Are ancho and poblano the same? ›
Ancho chiles (also called anchos) are dried poblano chile peppers. Most poblano peppers are green, which means they are unripened. To produce anchos, the peppers are allowed to ripen on the plant until they turn red in color. They are then picked and dried.
How spicy are dried guajillo chiles? ›
The guajillo pepper is the dried form of the mirasol pepper. It has a complex fruity and smoky flavor, smooth leathery skin and medium spiciness, ranging from 2,500 to 5,000 Scoville Heat Units, which makes it usually spicier than a poblano but more mild than a jalapeño.
What are dried ancho chiles called? ›
Ancho chiles (also called anchos) are dried poblano chile peppers. Most poblano peppers are green, which means they are unripened. To produce anchos, the peppers are allowed to ripen on the plant until they turn red in color. They are then picked and dried. Sun dried ancho chiles are the gold standard.
What can I substitute for chile de arbol? ›
Chile de Arbol Substitute
You can use Japones, Tien Tsin, and Pequin chiles as substitutes for any recipe calling for De Arbol chiles.
Are ancho chiles hot? ›
Ancho chilies register between 1,000 and 2,000 Scoville heat units, which means that they are on the milder end of the scale. They are therefore used to add mild heat, as well as sweetness, and smoke to many Mexican dishes.
