Type what you have

Ingredients

• ✓ anaheim pepper
• red leaf lettuce
• jalapeno pepper
• tomato
• red onion
• cilantro

Instructions

1. 1 In a large salad bowl, toss lettuce with jalapeno peppers, tomatoes, Anaheim pepper, red onion, and cilantro. Serve.

By JAMESPOL

Ingredients

• ✓ anaheim pepper
• green plantain
• water
• olive oil
• onion
• salt

Instructions

1. 1 Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
2. 2 Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
3. 3 In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

By fotografiado

Ingredients

• ✓ anaheim pepper
• poblano pepper
• jalapeno pepper
• processed cheese food
• roma tomato
• onion
• butter
• cumin
• heavy cream

Instructions

1. 1 Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet.
3. 3 Cook peppers under the preheated broiler until skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.
4. 4 Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
5. 5 Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.

By SHRIMPBAIT

Ingredients

• ✓ anaheim pepper
• corn tortilla
• cinnamon
• sugar
• black pepper
• salt
• cumin
• pasilla chili powder
• cilantro
• lime
• mango
• tomato sauce
• tomato
• chicken stock
• garlic
• jalapeno pepper
• onion
• canola oil
• chicken breast

Instructions

1. 1 Place chicken in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low; simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a cutting board; cool then shred.
2. 2 Heat canola oil in a large pot over medium heat. Add onion, Anaheim pepper, jalapeño pepper, and garlic; cook and stir until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low; simmer until reduced, at least 45 minutes.
3. 3 Fill corn tortillas with chicken filling.

By stephynewhouse

Ingredients

• ✓ anaheim pepper
• chili bean
• garlic
• red pepper flakes
• cumin
• beef bouillon granules
• chile paste
• chili powder
• tomato paste
• habanero pepper
• jalapeno pepper
• green bell pepper
• onion
• beer
• water
• tomato
• tomato
• ground pork
• ground round
• bacon

Instructions

1. 1 Cook bacon in a large soup pot over medium-high heat until evenly browned. Drain on paper towels; chop. Drain excess drippings from the pot, leaving enough to coat the bottom.
2. 2 Brown beef and pork in the same pot over medium-high heat. Stir in whole tomatoes, crushed tomatoes, water, beer, onion, bell pepper, Anaheims, jalapeños, habaneros, tomato paste, chili powder, chili paste, bouillon granules, cumin, pepper flakes, and garlic.
3. 3 Reduce heat to low; simmer, stirring occasionally, 45 to 60 minutes Stir in bacon and beans; simmer 30 minutes more.

By Edd Ryan

Ingredients

• ✓ anaheim pepper
• salt
• masa harina
• water
• beef bouillon granules
• hot pepper sauce
• cinnamon
• coriander
• oregano
• cumin
• guajillo chile powder
• tomato
• poblano 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

Ingredients

• ✓ anaheim pepper
• queso fresco
• cilantro
• corn tortilla
• dark chocolate
• white sugar
• salt
• chicken broth
• cumin seed
• garlic
• onion
• lard
• tomatillo
• tomato
• corn tortilla
• ancho chile
• guajillo chile
• chicken broth
• chicken broth
• chicken thigh
• poblano pepper
• cumin seed
• salt
• garlic
• onion
• lard

Instructions

1. 1 Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
2. 2 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
3. 3 Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend chile and tortilla mixture until smooth.
4. 4 Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
5. 5 Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with chile mixture and blend until smooth.
6. 6 Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
7. 7 Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam-side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

By Allrecipes

Ingredients

• ✓ anaheim pepper
• sour cream
• mexican cheese blend
• liquid smoke
• serrano pepper
• jalapeno pepper
• cilantro
• tomatillo
• potato
• green chile
• tomato
• green chile pepper
• green salsa
• beef stock
• cornstarch
• pork shoulder roast
• cayenne pepper
• chili powder
• onion powder
• cumin
• paprika
• garlic powder
• black pepper
• salt
• oil

Instructions

1. 1 Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low.
2. 2 Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat to coat completely.
3. 3 Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
4. 4 Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
5. 5 Combine tomatillos, 1/2 the cilantro, jalapeño pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
6. 6 Cover and cook on Low for 8 hours.
7. 7 Remove pork from the slow cooker and shred using two forks. Return meat to slow cooker. Season with additional salt and pepper.
8. 8 Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

By Christy Blaker

Ingredients

• ✓ anaheim pepper
• black pepper
• salt
• cayenne pepper
• taco seasoning mix
• red pepper flake
• cumin
• chili powder
• green chili pepper
• red thai chili pepper
• cherry pepper
• banana pepper
• orange habanero chili pepper
• serrano pepper
• chipotle chile in adobo sauce
• jalapeno pepper
• garlic
• red onion
• yellow onion
• red bell pepper
• green bell pepper
• hot sausage
• ground beef
• tomato
• black-eyed pea
• black bean
• chili bean
• kidney bean

Instructions

1. 1 Place the kidney beans, chili beans, black beans, and black-eyed peas in a large, heavy pot., and simmer over medium heat.
2. 2 Place the ground beef and sausage in a skillet over medium-high heat. Cook until crumbly and evenly browned, about 10 minutes. Drain, and stir into the bean mixture.
3. 3 Place the red and green bell peppers, yellow and red onions, and garlic on top of the bean and meat mixture. Cover and steam for at least 10 minutes. Stir in the jalapeno, chipotle, serrano, habanero, banana, cherry and Anaheim peppers, red and green Thai chilies, chili powder, cumin, red pepper flakes, and taco seasoning. Season to taste with cayenne pepper, salt, and black pepper. Cover, and simmer over medium heat, stirring occasionally, for 3 hours.

By Mama Delilah