Aztecgoldchili Recipes

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Prepare an 8-by-8-inch square baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• In a large bowl, whisk together the flour, ancho chile powder, salt, baking powder and baking soda. Stir in the almond, apricots, chocolate, cranberries, dates, figs, brown sugar and popped amaranth. Use your fingers to make sure that everything has been coated with the flour mixture evenly.
• In a separate bowl, using a stand mixer with a whisk attachment, beat the honey, vanilla and egg until thick in texture, about 1 minute. Add the egg mixture to the fruit and flour mixture and mix using a spatula until everything is coated with the egg mixture. Spread onto the prepared baking pan, pressing to even out.
• Bake until the batter is golden brown and can pull away from the sides of the pan, about 30 minutes. Let cool before cutting.
• Lift the bar from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 even squares.

Steps:

• For the hot chocolate: Bring the milk to a simmer in a large heavy saucepan over medium-high heat. Add the chocolate, guajillo chile, cinnamon stick and vanilla bean. Reduce the heat to medium-low. Simmer for 10 minutes, whisking constantly to develop some froth and completely melt the chocolate. Remove the chile, vanilla bean and cinnamon stick from the hot mixture.
• For the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large glass mixing bowl with a hand mixer, beat the cream until soft peaks form. Add the powdered sugar and beat to stiff peaks.
• Pour the hot chocolate into a mug. Dollop with the whipped cream and dust with cinnamon and chili powder. Serve immediately.

Steps:

• Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.

Steps:

• Combine first ten ingredients in microwave safe dish.
• Microwave on high for 2 and 1/2 minutes.
• Stir in 1-2 T water if mixture becomes too dry.
• Microwave on high 2 and 1/2 to 3 minutes or till onions are tender crisp.
• Let stand 3 minutes.
• Stir in turkey.
• Microwave on high 10-13 minutes or til turkey is partially done, stirring once.
• Add tomatoes, beans, peppers and chocolate.
• Mix well.
• Microwave on medium for 40 minutes, stirring twice.
• Serve with sour cream, grated cheese, diced onions and tortilla chips.

Steps:

• Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute.
• Whisk in grated chocolate, and continue to simmer until melted.
• Remove from heat and let 'steep' for another 2 minutes.
• Strain out the spices and serve.