This mole negro recipe features dried pasilla, ancho, and morita chiles with toasted almonds, pecans, and peanuts, plus dried ...

If you're looking for a way to elevate your go-to chili recipe with a unique ingredient, try ancho chiles for a deep, smoky flavor. You can swap the bell peppers or jalapeños that typically go in ...

This salsa roja, inspired by Flamingo Estate’s dried strawberries flavored with guajillo and Key lime, delights with a sweet-tartness that plays up the spice of the ancho chile. Strawberries ...

And if you are cooking for kids and are worried they won’t tolerate the mild spice from the ancho chiles, you can drizzle chicken and vegetables skewers for them in a bit of olive oil ...

This mole poblano recipe features chocolate, dried chiles, nuts, seeds, and spices for a traditional authentic mole sauce.

This salsa roja delights with a sweet-tart spiciness. Strawberries macerated with lemon juice and light brown sugar enhance the salsa's jammy flavors and complement the heat of ancho chile.

Texas chili can be made up to 3 days ahead and refrigerated in an airtight container. Reheat on the stovetop over low heat, ...

Lower the heat and simmer for 1 hour. Add the guajillo and ancho chillies to the broth to rehydrate for 10 minutes. Once they are hydrated, use a slotted spoon to remove them from the broth ...

Marvin Woods has so many wonderful recipes, this week’s column is dedicated to them. He shares his recipe for Spicy Pulled ...

I make grilled short rib chili when the weather proves warm enough for the grill sentry. In the fall, a harvest of vegetables ...

Regardless of the outcome of the floor exercise final on Aug. 5, Jordan Chiles will leave Paris with immense pride — and an Olympic gold medal. Chiles, along with her gold-medal-winning teammates — ...