One way to make Texas style Chili

[alan_marks]

Let's see...roast his peppers over an open flame just until the skin begins to blister and char, then tie it up in a paper bag to let the skin sweat off...

(that's enough to make even blober cringe...)

[PseudoChef]

The way I understand to use dried anchos are to soak them in hot water till the skins have softened, open them and remove the pulp from the skins and combine with the soaking liquid. I would think that if you were to saute dried ancho pepers you would run the risk of scortching and giving the peppers a bitter taste. Now, roasting fresh peppers, then removing the charred peels, THATS another story...yum...

I have to try the hot water soaking method. I always put them on a cookie sheet in the oven on broil and watch them like a hawk. When they start smoking you can see the skin bubble up. Then I turn them over and do the other side, then they go into a paper bag for while to sweat. The skin usually comes right off after that. Then I clean the insides and blend them with just enough water to cover them.

I think you guys are talking about two different things. Ancho chiles are dried poblanos. It gets confusing with two different names, but that's just the nature of the chile brethren. You can toast Anchos to release a bit of the oils, then grind them to make ancho chile powder. Or, you can soak them in warm/hot water, and puree to make a paste or a sauce. You can probably do both to add a little depth to the dish since the different preparations could impart different flavors.



Poblanos are the fresh peppers. They're dark green and semi-rough, usually with upturned portions. When you roast them under a broiler or over a flame, the skin chars up and can be removed after it sweats off like code has mentioned.



In both states they have an earthy and somewhat smokey taste. However, I find them very mild - there's almost no spice at all. To add spice to chili, you're going to want to incorporate several different peppers, but that's all for what level of spice you are aiming for. Jalapenos can be mild or spicy depending on the crop. Chile de arbols have a pleasant spice, and one habenero can always strengthen a dish - but like jalapenos, they vary with crops as well. It's best to slice off a portion of the chile and chew it to assess what it is really packin'.

[alan_marks]

...and this is why I was questioning charring anchos. I would always roast a poblano over a gas flame to char and then steam in a film covered pan to loosen the skins.

(been working in food service for 20+ years)

Personally, I would add roasted Aneheim's for depth of flavor without extreme burn.
I'm getting too old to have a flaming asshole. I'll leave that to ya'll.

Enjoy!
Alan

PS - 100 posts

[codewritinfool]

This is why I'm not a chef. Well, one reason anyway.

I knew that anchos were dried poblanos, but you guys are correct. When I get poblanos I broil them (along with the jalopenos) but when I get anchos I just soak and use. Sorry 'bout that.

I get confused from time to time, too many tasks and not enough CPU.