Chili powder is an essential ingredient in many cuisines, but if you’re vegan or allergic to chili peppers, you might be wondering how to make chili without it. Don’t worry—we’ve got you covered!
We’ve made a list of some of the best ancho chili powder substitutes. Just keep reading below to find out what they are.
What is Ancho chili powder?
Chili powder is a spice made from ground chili peppers. It’s used in everything from chili to Indian food and even as a rub for meats.
It’s also used to make homemade barbecue sauce, so if you want to make your own BBQ sauce you can use this recipe, which uses ancho chili powder.
Ancho chili powder is similar to regular chili powder, with the main difference being that it has a slightly sweeter flavor than regular chili powder and a reddish color due to the addition of ground annatto seeds. It also contains less heat than regular chili powder, since it only contains one type of pepper instead of several different types like regular chili powders do. That means you can use this recipe as a substitute for any recipes that call for regular chili powders without changing the flavor too much!
10 Best Ancho Chili Powder Substitute
1. Guajillo Chile Powder
Guajillo chile powder is a very mild, sweet chili powder that can be used to add flavor to many different types of dishes. It has a deep red color and a somewhat chunky consistency. Guajillo chiles are dried, red jalapeno peppers. The guajillo pepper is commonly used in Mexican cuisine, especially in soups and sauces. The guajillo chile has a complex flavor that combines sweet earthiness with a hint of smokiness. Guajillo powder adds heat and complexity to any dish without being overpowering. It is often used as an ingredient in homemade chili powders (alongside cumin and oregano), barbecue sauces, and marinades for meat dishes like beef brisket or pork ribs.
2. Paprika
Paprika is the most widely used spice in the world after salt and pepper! It’s made from ground red peppers (also called capsicum annum) which are dried and then ground into a fine powder or flakes depending on the type of paprika you buy. Paprikas come from several types of peppers: bell peppers (sweet), cayenne peppers (hot), Hungarian paprika (milder than Spanish)
It’s been used for thousands of years in Central Europe and Eastern Europe as both food coloring and seasoning. Paprika is typically milder than many other heat sources because the capsicum pepper it comes from isn’t spicy at all, just brightly colored and flavorful. Paprika is often used to flavor dishes like Hungarian goulash or Spanish paella.
In addition to being delicious, chili powders like cayenne pepper, paprika, cumin, oregano, and garlic powder are also extremely versatile — they can be added to everything from soups to sauces and even salad dressings!
3. Pasilla Chile Powder
Pasilla chiles are long, thin, and dark brown in color, which means they will give your dish a rich flavor profile without adding too much heat. They are often used to make mole sauces because they’re so versatile when it comes to cooking methods: You can roast them whole, grind them into a paste or fry them until they crisp up into little chips.
4. Chipotle Powder
Chipotle peppers are smoked jalapeño peppers that have a very smoky flavor. They’re commonly used in Mexican cuisine because they add a great depth of flavor to dishes and do not overpower other ingredients like other types of chili powders can do. Chipotle powder is made by grinding up dried chipotle peppers into a fine powder that can be stored for months at room temperature without spoiling if kept in an airtight container or jar. It’s usually added at the end of cooking to preserve its freshness and distinct smokiness.
5. Mulato Pepper Powder
Mulato pepper powder is made from the smoked form of the poblano pepper, which is a member of the Capsicum annuum family. It has a deep reddish-brown color and a smoky flavor. This chile powder is often used in traditional Mexican cooking for its earthy flavor and rich color.
6. Chili Powder
Chili powder is made from grinding dried chiles (chili peppers) into a fine powder. There are many different varieties of chili peppers, but the most common are cayenne, ancho, and guajillo peppers. The flavor of each type of chili powder varies based on the type of pepper used and how it was prepared before drying it out. Many people prefer one type over another because of their unique flavors, but they can all be used interchangeably in most recipes that call for chili powder.
7. Chile de Árbol Powder
Ancho chili powder is a spice made from dried poblano chilies. It has a deep, rich flavor that can range from mild to spicy, depending on how it’s prepared and what other ingredients are added. If you don’t have ancho chili powder on hand or can’t find it at your local grocery store, there are some simple substitutes you can use instead.
8. New Mexico Chile Powder
New Mexico chile powder is made using the same process as ancho chili powder but with different types of chilies. The most common base for this spice blend is red chile peppers; however, green chile peppers may also be used. New Mexican chile powders have a slightly smoky taste that makes them ideal for meats like beef or pork, but they can also be used in soups and stews as well as in Mexican dishes such as tacos or enchiladas.
9. Cayenne Pepper
The pepper that gives chili powder its heat, cayenne pepper is made from red hot peppers. It is less pungent than paprika and doesn’t have the same acidic tang. Cayenne pepper can be used to replace ancho chili powder in most recipes. Use it sparingly, though, as it is much hotter than other chilies.
Cayenne pepper is one of the most commonly used spices in Mexican cooking. It’s spicy and has a lot of heat. This makes it a great choice if you want to add some spice to your dish without changing the flavor profile too much. Cayenne pepper also has a smoky flavor that can add depth to your recipes by enhancing meaty dishes and adding complexity to soups and sauces.
10. Gochugaru
Gochujang is a Korean chili paste made from fermented soybeans, rice or barley, gochugaru (red chili powder), and salt. Its flavor is similar to that of ancho chili powder but less complex. Gochujang has a very high sodium content so using this as a substitute for ancho chili powder in recipes may result in overly salty dishes.
Conclusion
Ancho chili powder is a staple in many recipes, but it may not be readily available in all parts of the world. Fortunately, there are several substitutes you can use to replace ancho chili powder in your recipe.
The most common anchor chili powder substitute is dried red pepper flakes (cayenne). These can be added to any recipe that calls for ancho chili powder, and they will add a similar level of heat and smokiness. You can also use paprika in place of the ancho chili powder, though the flavor will be much milder. If you want to maintain the same amount of heat, you’ll need to use at least twice as much paprika as ancho chili powder in order to get a similar level of heat from your dish.
If you’re looking for something that’s easier to find as a substitute for ancho chili powder, then consider using chipotle powder instead. Chipotle powder is made by combining ground dried chipotle peppers with other spices like cumin and oregano; this gives it both a smoky flavor and some heat without being quite as spicy as ancho chili powder would be if used on its own!
