https://community.qvc.com/t5/Kitchen/Paging-AdoreQVC-chili-question/m-p/360635#M14068 <P>I am getting ready to make the delicious sounding chili mac recipe you posted a couple days ago. I cannot find Ancho Powder anywhere. I even went to 2 hispanic stores today. Nada! As I understand it ancho is made from the poblano pepper. It is a mild, smoky chili. This is just so strange because I am in California, and mexican food is a staple here. </P> <P>What would you recommend to use as substitute? More chili powder, or a smoky chipolte? I plan on grinding my own chicken thighs to sub for the beef, and I will add a bit of white corn (because I have it) and some black olives on top. I am excited as the recipe looks so good. What I like is it is made from scratch, and I can use my organic ingredients as needed</P> <P> </P> <P>Hope you see this soon!</P> <P>Thanks,</P> <P>Shoe</P> Wed, 25 Sep 2013 02:22:21 GMT shoekitty 2013-09-25T02:22:21Z https://community.qvc.com/t5/Kitchen/Paging-AdoreQVC-chili-question/m-p/360635#M14068 <P>I am getting ready to make the delicious sounding chili mac recipe you posted a couple days ago. I cannot find Ancho Powder anywhere. I even went to 2 hispanic stores today. Nada! As I understand it ancho is made from the poblano pepper. It is a mild, smoky chili. This is just so strange because I am in California, and mexican food is a staple here. </P> <P>What would you recommend to use as substitute? More chili powder, or a smoky chipolte? I plan on grinding my own chicken thighs to sub for the beef, and I will add a bit of white corn (because I have it) and some black olives on top. I am excited as the recipe looks so good. What I like is it is made from scratch, and I can use my organic ingredients as needed</P> <P> </P> <P>Hope you see this soon!</P> <P>Thanks,</P> <P>Shoe</P> Wed, 25 Sep 2013 02:22:21 GMT https://community.qvc.com/t5/Kitchen/Paging-AdoreQVC-chili-question/m-p/360635#M14068 shoekitty 2013-09-25T02:22:21Z