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Tag: ancho chilies

Chili Verde

January 27, 2020

Great recipe for the big game!

  • 4 to 5 medium tomatillos, cleaned and cut in half
  • 2 ancho chilies, cut in half and deseeded
  • 3 garlic cloves, with skin on
  • Drizzle of olive oil
  • Salt
  • 1 cup cilantro, chopped
  • 4 to 5 green onions, chopped

Preheat oven to 400 degrees F.

Place all the ingredients onto a lined cookie sheet. Drizzle the olive oil and bit of salt. Roast for about 30 to 40 minutes till the vegetables are soft. Let cool and slide the skin off the ancho chilies. Place in a blender with cilantro and green onions and blend till smooth. Keep aside.

  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried Mexican oregano
  • 1 pound dark meat ground turkey
  • 1 can cannellini beans, rinsed and drained
  • 1 to 2 cups chicken broth
  • Salt
  • ½ cup cilantro, chopped
  • Squeeze of lime

Heat a large saucepan with the oil. Add the chili powder and oregano. Saute for 30 seconds over medium heat. Add the ground meat and sauté over high heat, separating the meat with a wooden spoon. Cook for 5 to 6 minutes, until the meat is golden brown. Add the beans, tomatillo sauce and 1 cup broth. Bring to a boil, add some salt and simmer on a medium heat covered for 20 minutes. Take the lid off and continue cooking on simmer for another 15 minutes. Add more broth if needed. Check for seasonings and garnish with cilantro and lime. Serve with corn bread.


Meatballs with Smoked Paprika

June 2, 2013

Here is another meatball recipe.  They are so easy to make and I like to make mine with different flavorings. I also like to make them really healthy and generally make them with ground turkey meat. These particular ones have my favorite flavors- smoked paprika and dried ancho chilies. They both have a delicious, smoky flavor with a bit of kick.

I added the paprika in the meat itself including onion and garlic. For the sauce I reconstituted a few ancho chilies, blended them with crushed tomatoes and cooked it. I then formed the meatballs and cooked them in the delicious sauce.


  • 1 pound ground turkey meat
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 2 teaspoons dried thyme
  • 1 egg beaten
  • ½ cup cilantro, chopped
  • ½ cup yellow onion, chopped
  • 3 garlic cloves, minced
  • ¼ cup panko breadcrumbs
  • 1/3 cup milk

Transfer the meat into a large bowl. Add the paprika, salt, thyme, beaten egg, cilantro, onion and garlic. Mix well. In the meantime soak the breadcrumbs in the milk for ten minutes. Add the soaked breadcrumbs into the meat mixture and mix well. Keep aside in the fridge for at least 2 to 3 hours.


  • 2 tablespoons olive oil
  • 1 28 oz can of crushed tomatoes
  • 2 dried ancho chilies
  • 1 cup boiling water
  • 1 teaspoon ground cinnamon
  • Salt

Soak the dried chilies in the boiling water for half an hour. Blend the soft peppers (and the water) with the crushed tomatoes until all blended well. Add the olive oil in a large saucepan. Add the tomato mixture into the pan and bring to a boil. Cook for about 15 minutes on high. Simmer while forming meatballs and gently dropping them in the sauce. Add the cinnamon. Cook for about 15 to 20 minutes. Check for seasonings and serve with rice or bread.