Ancho chiles are dried poblano peppers and are the classic ingredient used to make this style of chili. Look for sour salt in gourmet store.
8 ancho chiles
1 1/2 tsp. minced garlic
2 tsp. oil
2 lb. beef or turkey, cut into 1/2-inch cubes
1 tomato, chopped
1/2 cup chopped onion
4 tsp. cumin seeds, toasted and crushed
1 tbsp. salt
2 tsp. dried oregano
1/2 tsp. sour salt
2 tbsp. plus 1 tsp. brown sugar
2 tsp. cider vinegar
1/2 tsp. fresh lime juice
1/4 tsp. Tabasco sauce
1/4 tsp. cayenne pepper (optional)
1/4 tsp. ground coriander
1/4 tsp. cinnamon
1. In a medium saucepan, soak the ancho chiles in hot water to soften them. Then bring to a simmer and cook for 20 minutes. Let cool, then drain, reserving the cooking water. Using rubber gloves, remove the stems and seeds. Peel off whatever skin you can from the pods. Don't touch your eyes! Puree the softened chiles in a blender.
2. In a large skillet, cook the garlic in the oil until beginning to color. Add meat and brown. Add the pureed chiles to the meat mixture. Add enough of the reserved chile cooking water to cover. Stir in the tomato, onion, toasted cumin seeds, salt, oregano, and sour salt. Simmer uncovered until meat is tender, about 1 hour. As it cooks, add more chile water (but don't overstir).
3. Add brown sugar, inegar, lime juice, Tabasco sauce, cayenne (if using), coriander, and cinnamon. Simmer until the sauce reaches the desired thickness.