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2 oz dried ancho chilis or dried pepper of choice; 1 tsp black pepper; 2 tsp cumin powder; 2 tbsp fresh oregano; 6 cloves garlic; 1 / 2 red onion, quartered; 1 / 4 cup vegetable oil; 4 cuts of meat of choice
Varieties of chili peppers used to make chili powder include Aleppo, ancho, cayenne, chipotle, chile de árbol, jalapeño, New Mexico, pasilla, and piri piri chili peppers. Gochugaru is a variety used in Korean cuisine traditionally made from sun-dried Korean red chili peppers known as taeyang-cho , with spicier varieties using Cheongyang ...
Ancho Reyes is a brand of chile liqueur produced in Puebla City, Mexico, based on a 1927 recipe from the same city. [1] The liqueur is made from and named after Puebla's renowned ancho chiles , a dried form of ripe poblano peppers .
Bruce Foods Corporation, founded in New Iberia, Louisiana, in 1928, [1] is one of "America's largest privately owned food manufacturers," manufacturing many food products under five major labels, and is credited with "pioneering the canning of Mexican food."
Soak dry chilies in water overnight or until soft. Discard water. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth. Spread mixture over meat and refrigerate at ...
A Cincinnati chili 5-way with onions and beans at the late, great OTR Chili.