If you're a fan of chilli con carne, you'll love this dark, sweet and spicy South American stew with ancho, ground nuts and chocolate
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Ancho is the name given to the dried poblano pepper, which is grown in South America and used in its dried form to flavour sauces and stews. Ancho chillies are large, with dark brown or black skins and a sweet, raisin-like flavour. They have a medium spice.
If you can't find anchos...
If you can’t find anchos, grill red peppers until they’re really blackened and soft. Cool them, then peel and use as needed in the recipe, adding 1 tsp smoked paprika and a little extra chipotle to re-create the sweet, smoky flavour.