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Ingredients

• ✓ guajillo chile powder
• water
• salt
• beef stew meat
• garlic
• oregano
• all-purpose flour
• vegetable oil
• cumin
• parsley
• salt

Instructions

1. 1 In a saucepan, combine water, 1/2 teaspoon salt, and beef cubes. Bring to boil, reduce heat, and simmer for 30 minutes.
2. 2 Combine the chile powder, minced garlic, and oregano in a small bowl. Add enough of the beef cooking water to make a paste. After 30 minutes, stir the spice paste into the beef mixture.
3. 3 Heat oil in a large heavy skillet over medium heat. Cook flour, stirring constantly, until golden brown. Take 1 cup of the spiced cooking water and whisk it into the flour mixture until smooth. Stir in the cumin, chopped parsley, and salt.
4. 4 Transfer the thickened sauce mixture into the saucepan with the beef. Simmer until tender, about 1 1/2 hours.

By 14712870

Ingredients

• ✓ guajillo chile powder
• taco seasoning mix
• spaghetti sauce
• adobo sauce
• chipotle chile
• onion
• tomato
• spaghetti
• bread crumb
• tostada shell
• anaheim chile pepper
• jalapeno pepper
• onion
• olive oil
• egg
• parmesan cheese
• black pepper
• salt
• chili powder
• ground turkey

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray.
2. 2 Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into 1-inch balls and place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
5. 5 After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
6. 6 Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.

By Sachin K

Ingredients

• ✓ guajillo chile powder
• salt
• masa harina
• water
• beef bouillon granules
• hot pepper sauce
• cinnamon
• coriander
• oregano
• cumin
• tomato
• poblano pepper
• anaheim pepper
• jalapeno pepper
• red bell pepper
• garlic
• carrot
• celery
• sweet onion
• ground beef
• pinto bean

Instructions

1. 1 Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2. 2 Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot.
3. 3 Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours.
4. 4 Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving.

By Karen Barris Calabro