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FAST: 2 hours
Slow: 8-9 hours 40 minutes active
To get the rich, earthy flavor of dried chilies without having to toast, soak and puree whole dried chilies, we use ancho chili powder, which is pure ancho chilies pulverized to a fine consistency. If you can't find ancho chili powder, increase the regular chili powder (which is a blend of ground chilies and other spices and herbs) to ⅓ cup. We thicken our chili with crushed tortilla chips. The easiest way to crush them is to place them in a zip-close bag, seal the bag and roll with a rolling pin until the chips are finely crushed. Serve the chili with shredded cheddar cheese, pickled jalapeños, sour cream, chopped cilantro and hot sauce, if desired.
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