Rather than the small sweet peppers, you can use bell peppers of your choosing. I prefer them because with their thin skin they cook at about the same rate as poblanos; it's generally 1.5 cups of peppers. It's also probably faster to chop only 3 peppers instead of 16, but then I'd have to change the name of the recipe. I also chop the hotter peppers much larger than I used to so I can serve the chili to my son after I scoop them out; if you'd prefer to dice them, it works great - that's what I used to do. You can skip ancho and just use regular chili powder to your taste. I serve my chili with chopped green or red onion and shredded cheese; sometimes a little chopped cilantro. For my son we give him a few dollops of plain yogurt as well.

Share: