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Best Pasilla Chile Recipes

Best Pasilla Chile Recipes

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Top Rated Pasilla Chile Recipes

The Atlanta restaurant 4th & Swift's take on the traditional Southern dish spices things up with the addition of chiles and cumin, providing a savory and hot dish that's perfect for entertaining. Click here to see 24 Southern Dishes That You Need to Know How to Make

This recipe showcases all the delicious flavors of traditional Mexican mole sauce, but is quick enough to whip up on a weeknight.Recipe courtesy of Nestlé

In Mexico, cooks serve this quick casserole of fried tortillas and salsa as a brunch dish with eggs. We omit the eggs and instead combine hen-of-the-woods mushrooms with a spicy, rich salsa made from pasilla chiles, resulting in a light but satisfying vegetarian main course.See all mushroom recipes.Click here to see Jump Into the Kitchen with 'America's Greatest Home Cooks'.

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Jim Cohen's Sephardic Brisket

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Filet of Beef in Pasilla Chile Sauce:

Filet of Beef in Pasilla Chile Sauce:

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Lamb and Black Bean Chili with Assorted Salsas and Blue Corn Muffins (Bobby Flay)

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Romesco Seafood Stew (Rachael Ray)

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Recipe Summary

  • 5 dried Anaheim chile peppers, stemmed and seeded
  • 5 guajillo chile peppers, stemmed and seeded
  • water to cover
  • ¼ onion
  • 1 tablespoon mixed spices, or more to taste
  • 1 tablespoon salt, or to taste
  • 3 pounds cubed beef stew meat
  • 6 bay leaves

Place Anaheim and guajillo peppers in a saucepan and cover with water bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes.

Pour chiles and water into a blender add onion, mixed spices, and salt. Blend until sauce is smooth.

Mix stew meat, sauce, and bay leaves in a large pot cook over medium-low heat until meat is very tender, 3 to 5 hours.

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Green Pasilla chile peppers, technically poblanos, are consumed in cooked applications such as grilling, roasting, and baking. The peppers contain a fibrous, tough skin that is tightly adhered to the flesh when raw, but when cooked, the flesh is easily separated, making the pepper easier to consume. Green Pasilla chiles are commonly fire-roasted to obtain a rich, smoky flavor and are diced into salads, chilis, soups, stews, or salsas. The peppers can also be stuffed with cheese sauces, black beans, potatoes, seafood, eggs, or pork and then fried, or they can be used to make traditional dishes such as chiles en nogada, which are poblano peppers stuffed with meats and covered in a white sauce, and rajas con cream, which are roasted peppers in a cream sauce. Green Pasilla chile peppers pair well with herbs such as cilantro, epazote, and oregano, mushrooms, green onions, red onions, corn, pomegranate seeds, quinoa, rice, chickpeas, meats such as poultry, beef, duck, and lamb, seafood, and cheeses such as feta, gorgonzola, cotija, and pecorino. Fresh peppers will keep 1-2 weeks when loosely stored whole and unwashed in a paper or plastic bag in the refrigerator. The peppers can also be chopped and frozen for up to three months.


Step 1

Remove seeds from ancho, guajillo, and pasilla chiles and place in a medium bowl. Pour in 3 cups boiling water and cover bowl tightly with plastic wrap let sit until chiles are softened, 20–25 minutes. Transfer chiles and soaking liquid to a blender and blend on high until smooth, about 1 minute set aside.

Step 2

Heat oil in a large Dutch oven or other heavy pot over medium-high. Season beef all over with salt and pepper. Working in 2–3 batches, cook, turning pieces once, until browned, about 5 minutes per side. Transfer to a plate.

Step 3

Reduce heat to medium add onions and garlic to pot. Cook, stirring often to loosen browned bits from bottom of pot, until onions are translucent and very soft, 6–8 minutes. Add cumin and oregano and cook, stirring, until spices start to stick to pot, about 1 minute. Add tomatoes and brown sugar and scrape bottom of pot to loosen spices, then add lager. Bring to a lively simmer and cook, stirring occasionally, until beer is almost completely evaporated, 10–15 minutes.

Step 4

Meanwhile, cut beef into ½" pieces, discarding any large bits of fat or gristle.

Step 5

Add beef, reserved chile purée, and 2 cups water to pot season with salt and pepper. Bring to a boil, reduce heat, and simmer gently, uncovered, until liquid is thickened and meat is very tender, 1½–2 hours. Taste chili and season with more salt and pepper if needed. Remove from heat and stir in vinegar. Divide chili among bowls and top as desired.

Step 6

Do Ahead: Chili can be made 4 days ahead. Let cool cover and chill. Reheat gently over low, stirring occasionally, and adding a splash of water to loosen if needed.

How would you rate Beef Chili?

Just tried this for the first time and won a little chilli competition. I had to make a few slight adjustments, I added 2 cans of kidney beans because, well this is chili after all. I also didn't have the same peppers available so I substituted Serrano and put them in with the garlic. It was a big hit.

I get so many compliments every time I make this, and frankly, they are deserved. This recipe is just a total winner.

hands down one of the best chili recipes i've found. i never follow cooking recipes to the tee, i'm a natural improviser but i have always used this as a reference point and my chili comes out on point every time

Make this recipe, it's delicious! It has a deep, developed flavor and is very filling. I could only find dried pasilla chiles in my local grocery store so that's what I used. Favorite toppings: crushed fritos, sour cream, diced red onion, shredded cheese and pickled jalapenos!

This chili is amazing!! Though I will also say that I think it takes a lot better the 2nd and 3rd day than it does the first. Give that chili time to marinate in it's own deliciousness!

Made it today. Followed the recipe. No changes. Pretty good. Not amazing. I was looking for a bean-less recipe because not everyone in my family likes beans. More like meat soup than chili. Could use some vegetables, perhaps. Or serve it over cornbread. The flavor is unique and good. And the process with the peppers is a good one to know. Definitely reusable in other recipes and a nice alternative to chili powder. Only other thing is three T of brown sugar is probably too much.

This recipe is virtually perfect. Balanced in all the right ways and exceptionally beefy. Followed the recipe exactly and it yielded an end result that people scraped the bottom of the pot for. You won me a chili cook-off, thanks Claire!

This recipe is fantastic! I make it at least a few times a year (started the month it was published) and my guests applaud it. I'm so happy to find a recipe that doesn't require me to toast the chiles -- I still haven't gotten that down! Question: instead of soaking the chiles in a bowl and transferring them to a stand blender, couldn't you just start them out in the stand blender and soak them there? Is there any reason not to? Thanks!

Ground beef chili is an abomination. This here is the real thing. Beautiful.

The absolute best chili I have ever had. I took it to a chili cook off and I had NO leftovers. I will never make another chili again

This chili is fantastic! So flavorful and hearty.

made this recipe for a party and literally everyone said it was the best chili they had ever had. One person said she didn't usually even like chili, but asked me for this recipe because she wanted to make it. My wife likes beans in chili, so we made half of it with beans, and it was a totally fine addition.

This recipe was to die for. I will honestly never make another chili again. Everyone that was at my little football party was raving about it, calling it the best chili they've ever had. HIGHLY recommend. If you're concerned about spice (my fiance has heartburn problems), just cut the amount of peppers in half. These particular peppers are not super spicy, just flavorful and smokey.

We've made this several times now and it's by far the best chili recipe ever. Full stop. We live in the UK at the moment so swapped chilis for what we could find (used a mix of red and green chilies, jalapeños and scotch bonnet peppers). It has the perfect amount of heat, warmth and sweetness. Highly recommend.

Toughest part was finding all of the chilis. Delicious as written but I added some fresh habanero to increase the heat. It will taste great again with chips or hot dogs watching the Rose Bowl tomorrow.

Beef enchiladas with chipotle-pasilla chili gravy

For Lent, I gave up beef. Now, I wouldn’t say that I necessarily have a beef-eating problem, but there was a period right before Ash Wednesday when I found myself eating beef at least twice a day. My body urged me to take a break, and so I did.

Actually, after a while I didn’t miss it that much—there are plenty of other satisfying foods to eat in the world. That said, a reader over on my Facebook page asked for a beef enchilada recipe. Her request took root and grew throughout my abstention, and as soon as Easter arrived I decided to make beef enchiladas my first order of business.

I have to admit that I seldom order beef enchiladas when I eat Tex-Mex. Nope, I’m more a cheese enchilada or sour-cream enchilada gal. I was trying to remember the last time I even ate beef enchiladas, and the best I could deduce was that it was several years ago when a couple was added to a combination platter.

In my recollection, however, it was a fine specimen of the enchilada genre. The tortillas were drowning in a soulful and smooth chili gravy, while the ground beef filling was peppery and bright. I mixed each bite with some beans and rice, and the iceberg lettuce garnish added a cooling contrast to the richness of the beef. Yep, it was an excellent Tex-Mex meal.

My aim was to try and recreate this experience in my own kitchen. While ancho chiles are normally the base of Tex-Mex sauces, I decided to use pasilla chiles, which are similar in flavor but with more of a bittersweet tone. I also added chipotle chiles, for their smoky heat.

For the filling, I opted to go with ground beef. Now, there are some who prefer shredded beef as a filling, but when I was young I suffered through a plate of enchiladas with shreds so tough they made my mouth sore. I’ve avoided this type of enchilada ever since. I kept my filling simple by flavoring the ground beef with only onion, garlic, cumin, salt and pepper. A spoonful of the chili gravy stirred into the meat made it complete.

The enchiladas came together in no time, and were extremely satisfying. And yes, these beef enchiladas were not only a welcome return to eating beef, but I’m certain they’ll be a welcome part of my Tex-Mex cooking rotation, as well. They made me smile and hopefully they’ll make you smile, too.


Roast a pasilla pepper over the burner if you have a gas stove. First, poke the peppers with a fork, then hold the pepper about 4 inches above the flame. Cook the pepper, turning it steadily, until both sides are blackened.

Alternatively, roast pasilla peppers on a stovetop chili grill, which is suitable for either a gas or electric stovetop. Pierce the peppers with a fork or the tip of a knife. Place the grill on a burner, then place the chilies on the grill. Roast the peppers, turning them occasionally with tongs, until both sides are evenly charred.

Preheat the oven to 450 degrees Fahrenheit if you want to roast the peppers in the oven. Spread the peppers on a baking sheet, then bake them until the skin blisters -- about 4 to 5 minutes. Watch the peppers closely to prevent burning.

Place the peppers in a plastic bag and let them sweat in the bag for 10 to 15 minutes. Alternatively, let the peppers sweat by covering them with a towel. Peel the peppers by pulling off the skin. Slit the peppers with a paring knife, then use your fingers to remove the seeds and veins. Discard the seeds and veins, along with the peels.

The pasilla pepper should not be confused with the ancho pepper, another hugely popular dried Mexican chili pepper. The ancho is the dried version of the poblano pepper that growers and grocers frequently mislabel as the pasilla in the United States. The darker anchos are also sometimes known as chile negro &ndash thus generating much confusion &ndash but they are not the same as the pasilla peppers.

I&rsquove also seen recipes for &ldquoroasted pasilla peppers&rdquo or &ldquostuffed pasilla peppers&rdquo, but in reality, those recipes are using fresh poblano peppers.

How to Prepare Dried Chiles

Many dried chiles have thick, bitter, or spicy seeds remove them to make smooth, balanced purées and have more control over the heat. To dislodge seeds, snap off the stems or split the flesh lengthwise with a paring knife, then shake or scrape away the seeds.

Soak Always, Fry Sometimes

Skip grainy chile powder for lush chile puree dried chiles have tough skins and need to soak in boiling water for about 20 minutes before they can be broken down in a blender to release their full flavor. An optional step to take beforehand: fry them in a thin layer of vegetable oil for 30 seconds to bring out their full color and brightest flavors, much like toasting spices in a pan before grinding them.

This Brisket Chili Recipe Makes Sunday Football So Much Better

Every cook has a go-to recipe for chili, but, on a big day like Super Bowl Sunday, why not step up your chili game and make it the star of the show? Westchester Magazine has obtained the exclusive recipe for show-stopping brisket chili from The Plaza Hotel’s executive chef, Geoff Rudaw, who creates kitchen magic in this neck of the woods with the Westchester Culinary Society . He learned the deets from fellow chef, German Villatoro, back in the day when they manned the stoves together at Tequila Park at Manhattan’s Hudson Hotel.

Chef Geoff stayed true to the original recipe, making a minor tweak here or there to give it his own personal touch. “ This is my all-time favorite chili recipe,” he says, citing “incredible depth of flavor, the texture of the brisket is amazing, and it has an incredible savory finish.” Chef Geoff suggests it be enjoyed with steaming white rice, tortilla chips, shredded cheddar, minced raw Spanish onions, and chopped scallion greens.

Brisket Chili

Yield: 8 servings


Remove seeds and stems from dry Pasilla chilis, toast in 225-degree oven for 2 minutes, rehydrate with hot water, and let sit for 5 minutes. Puree to a fine paste, and reserve.

Trim the brisket and remove most of the fat leaving just enough for rendering purposes. Marinate with the chili powders, paste, and half of the oil for 6 hours.

In a heavy stainless-steel pot, turn heat to high, add the remaining oil, and bring to smoking point. Begin searing the brisket, letting it get a good brown crust.

When all the meat in the pot is brown, turn heat down to medium, add the onion and garlic, and sweat till translucent, about 5 minutes. Stir constantly.

Add toasted spices and cook for another 5 minutes, stirring. Add the remaining ingredients and bring to a light simmer. Cook down for about 2 hours and stir constantly to preventing from scorching.

When the meat has reached a soft texture, put the crispy tortilla chips in the blender, add an 8 oz ladle of chili cooking liquid, and puree. Add pureed tortilla back to chili, stir well, let come to a simmer for 2 minutes, and turn off heat.

Adjust seasoning if needed, remove from pot, and let cool or enjoy immediately.