Leftover Dried Pepper Chili

"I made this recipe when I bought the dried peppers to make the latest food craze, Birria tacos. I had leftover dried peppers that I didn't know what to do with LOL. I'm sure others would be in this same situation."

Prep Time


Cook Time


Paired With

Main Protein



Ground beef 1 lb, 20 grams, 10 grams, 1 tsp, 1 tsp, 1 tsp, .5 tsp, 2 cups, 1 tbsp, 1, 2 cloves, 1 cup, 14.5 oz can, 1 tbsp, 14.5 oz can, to taste, 2, 1 tsp
Dried mild chiles
Dried Medium or spicy chiles
dried oregeno
beef broth
Olive Oil
Diced onion of you choice
Minced Garlic
red wine
canned diced tomatoes
brown sugar
red kidney beans
salt and pepper
bay leaf
chili powder


  1. cut open the dried chilis and remove the seeds
  2. In a skillet toast the dried chilis in a dry pan on medium until lightly toasted. About a min per side.
  3. Take the chilis out and set aside
  4. In a large pot heat up the olive oil over medium
  5. Sautee the onion (sprinkle with some salt) for 3-5 mins
  6. Add Minced Garlic and cook for 1 min
  7. add beef (season with some salt) and brown for 5 mins
  8. add red wine and let cook for 2-3 mins
  9. Add the broth, chili peppers, all the seasonings including the cornmeal and bay leaves
  10. cook for 30-60 mins until the peppers are soft
  11. take out the peppers along with some broth
  12. add the broth and peppers to a blender, blend it up and add it back into the pot
  13. add the canned tomatoes and beans
  14. simmer for another hour
  15. remove the bay leaves, top and enjoy.