Dried Chili Peppers | Best Peppers for Cooking

I'm sharing my favorite dried peppers. These add so much great flavor to your dishes and sauces and I recommend experimenting with all these chili peppers.
#mexicanchilipeppers #driedpeppers #chilipeppers
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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[@dannyguzman5883]

I love Shannon asking questions like shes not the brains of the operation

[@Cherbear609]

I’ve been putting 2 or 3 of these dried chili’s (along with a few whole garlic gloves) in every pot of pinto beens I’ve made for years. Like Cowboy Kent says, these dried pods aren’t hot/ but the layer of flavors they add to a simple pot of beens is amazing! My husband, who is a real big meat eater, is happy with a big bowl of pinto beans & a fresh batch of flour tortillas. note: add salt 30 minutes before beans are tender. ❤️

[@philbegay1946]

Mmm that sounds good. 2 or 3 gotta you.

[@MichaelRei99]

It’s actually dried Chile.

[@brennanb9709]

@Cheryl Adame Sounds Yummy ;)

[@Cherbear609]

@@MichaelRei99 You did your duty/ rest easy😂👍

[@suchamomm1059]

I cook pinto beans all the time but just put garlic, onion and salt. Exactly which dried Chile do you use, I want to try it. And you put it while it's boiling right? Or do you refried them with the dried Chile because sometimes when I refried them I'll put a Serrano in the lard or sometimes Chile de arbol when I fried them.

[@jerrycutright3267]

I rehydrate the guajillos and the chili de arbol and blend to the desired consistency. Add chili de arbol to the guajillos to the desired heat level. Then I use this as a marinade for pork or goat prior to grilling!

[@Cherbear609]

Wow, that’s sounds good.😋

[@hewhoplugwalks]

Ay, goat with guajillos is the best combination for a winter bbq imo!

[@pedrohoracioaguilardiaz3288]

I've read and heard that preppers don't just gather food (to the rafters they say), but also seasonings. Dried chilies make an excellent seasonings to have in any difficult day giving you even a new perspective on any problem and not just hot flavor to the food. That powerful is the magic of spices. Congratulations.

[@chrissherer2047]

My version of chili always has dried morita peppers. The smokiness, the chocolate flavor, and the sweet heat... man, I love those things. I made the perfect chili once using leftover brisket. Little threads of beef in every spoonful. It had incredible smokiness. Take care and God bless.

[@skyking4501]

Man! That’s a million dollar bowl of chili!! But i bet its wonderful!!

[@stevenhoskins7850]

i knew i should have bought a package of each. i made red chili stew a few days ago with the guajillos. they were amazing. now i have to go back and get some moritas. i didn't know anything about them.

[@Alexxxxx19]

Oh my man. I'm Mexican and Its so nice to hear that you found Morita with chocolate. It's such a killer combination ✨

[@offrodnolefmr7445]

Best for chili and stews. Been rehydrating for years. Course I’m 65 so that’s not that long ago😋

[@Shamuck22]

No matter where I live in the US I have always had a love for Hatch green. Anytime I see something with them in it at the store I buy it, and if I ever want to relive being in the southwest I have jars or freezer dried packages of them shipped to me because they are just so tasty. But still can't beat going to a grocery store in NM and seeing someone fresh roasting them by the entrance.

[@aaronthered4126]

Try the Pueblo chilies. A little more heat and a much thicker body than the Hatch.

[@loboheeler]

In NM you buy a large burlap sack of fresh green Hatch chiles at the grocery, then take them to someone who flame roasts them in a big rotating wire cage. These are in the grocery parking lot or along the roads nearby. Red chiles there are the same variety picked later, and air dried instead of roasted. The chile heat level tolerance is a lot more in the Southwest than elsewhere. You can even get spicy green chile on a burger at McDonalds in NM.

[@Shamuck22]

@@aaronthered4126 will have to try them!

[@Shamuck22]

@@loboheeler yep used to do that all the time when I lived there

[@janiceseigler6317]

Oh boy! I love Hatch Green Chiles. I just bought 6 40oz jars of the 505 brand from Costco this week. I have some dried Hatch I want to make Enchilada sauce and can it. Anyone got a good recipe for red Enchilada sauce to can?

[@charlesmurphy7712]

I love the chilies de Arbol fried and salted like chips! I take a heavy cast-iron pan hand heat about 4 table spoons of lard and a pinch of salt till it is almost smoking . Then put a small handful of the chilies de arbol in the hot oil they will fry fast and get crispy quick . I take them out when they crisp up and float . Maybe 6 to 10 seconds . I put them on a paper to drain and sprinkle them with fine ground salt. I eat them like candy lol. Great with beans and soups or just snacking on with a beer.

[@erinhowett3630]

There's a Chinese recipe that's basically this! But instead of actual frying it gets toasted in a pile of salt while you stir it. It's really interesting.

[@suchamomm1059]

You're a brave man....Chile de arbol is really spicy. I can't believe you just snack on them. Wow 😀

[@FF-vx2vl]

We toast them, soaked them, we blend it, chillies love all that, some are sweet, tangy, hot, bitter or fruity. Superb 😍

[@HBrooks]

those dried anchos are the base chili flavor for my homemade enchilada sauce... rehydrate, boil, blend with some onions, green peppers, other spices... amazing without the overpowering heat some chilis have

[@michael5091]

I've been watching your videos for a while now and I have to say nothing makes me smile more on KZbin. I'm from the UK and could quite happily listen to you talk all day. Your accent, enthusiasm and natural charisma are so infectious. You clearly love what you do and it really shows. If the world strived to be as happy and clearly content as you are instead of focusing on all the material b/s the world would be a far more joyful place. In your words 'I tip my hat to you' congratulations and many thanks from your viewers in the UK.

[@billycarter1911]

God Bless you Kent you are the man !

[@hewhoplugwalks]

Dried chiles are great. I usually boil them to rehydrate and use them to make carne adovada or chile relleno all the time. Though, if you keep keep dry and grind them down (seeds or no seeds, depending on your heat tolerance or liking), they make good with some eggs and beans

[@charlenewhite4379]

My mom had a recipe called Chile gravy. She just simmered about 5 or 6 pasilla peppers and some stew beef for hours on the stove. You throw the peppers out in the end and add salt. It's really simple, but it's a spicy meaty gravy that you put over mashed potatoes. So good!!

[@dannyguzman5883]

Another great tutorial by Professor Cowboy Cook Kent Rollins

[@stevengoff1152]

Howdy Sir, your niece has been my nephew's nurse in the hospital right now. She told me you call her Butch. She also told me you did cooking videos when she saw me watching videos in my nephew's hospital room where he is right now after major surgery. I really enjoy your videos. You're my kind of people. Thank you for helping me smile while my nephew's there.

[@charlesmoore5840]

Great job watching and learning 68 yrs old and don’t know the first thing about dried chilies can’t take a lot of heat but like the smoke taste need all the help I can get

[@sister_num7516]

Thank you, in Maine we have no clue about chili's. We enjoy kicking up our food a notch. Will have to see what we have for options in the grocery.

[@Jean2235177]

I started cooking with dried chiles last year. So good - deep rich flavors.

[@ChrisvilleUSA]

Chocolate habanero is my favorite dried pepper to cook with

[@TherealWottie]

Cowboy you make me wanna move from London to The South! Love you man

[@armandopina8529]

I use slightly damp paper towel to clean dry peppers then place them in a tray and put them peppers in 350°F oven. You can remove seeds before or after. I prefer after.

[@mikebainter8917]

I use all 4 to one degree or another plus several others from my garden, I use for homemade seasonings, sauces, and add on's to make a vittles that much more special! Have to make a lot of my own blends due to a heart condition and salt is not much of of a option for me any longer. Love the videos and your Salute to the Military Vets!! God Bless you and your family along with future company development.

[@ServantOfPriss]

There's a tiny, spherical-shaped pepper from northwest Mexico, they call it "chiltepin". It has a great taste. I recommend you look into it, Mr. Rollins. Cheers.

[@wastrelway3226]

It's the National Chili Pepper of Texas. :-) It grows wild where I live. I always have some on hand. It makes a very attractive perennial plant with lots of little white flowers that you can grow in a decent-sized pot.

[@patrickford18]

To the inexperienced cook, be careful with these little guys. They're way hotter than the Chile de árbol and come in at about 50,000-100,000 on the scoville scale.

[@TheJorgSacul]

I've learned that if you ever want to win a Yankee chili competition, dried chilis are critical. There is something so completely 'next level' about the complex flavor they add. Even if you don't win, you'll have people begging you for your secret recipe. I won't even attempt to go against Texas pros, they do sorcerer's magic... but up here in the snow belt, it's easy to blow them away with flavor 😁.

[@philbegay1946]

Yes I see them at the supermarket and pass them by. Thank you for the great advice. I'm going to add them to my ham hocks and pinto beans see the results on my family faces.

[@abulahab6528]

Cowboy Kent, I’m glad you mentioned these chilis used in MOLE. I decided to quit whinin’ about the restaurant lockdowns and I dang well learned to make all our favorite dishes- from you & other experts- at home, and that’s where I noticed that ancho chilis have sort of a raisin flavor.

[@Maxid1]

Long time ago I'd go to this Chinese restaurant in San Franciscos' China town and order the same seafood dish every time. They put these roasted red peppers on it and I'd eat every one of them. I took my boss there once and he ordered the same thing. Turned out, he didn't like squid but the important thing was, the cook saw me eat all the hot peppers off of my plate and all the peppers off my bosses plate because in addition to him not knowing what good sea food was, he had a very gringo reaction to hot peppers. Next time I went there I got twice the peppers on my plate (more food as well) and I smiled as large as I could at the cook (no one in the place spoke english. I just pointed at stuff on the menu and enjoyed). After a while you couldn't see the food on the plate from the carpet of red fire roasted chillies covering the hump of seafood and noodles. Making me drool just remembering it. It was a sad day when I found that place closed for business.

[@debbievilleneuve9799]

Thank you for this informational on these chili's. We have easy access to them here in Arizona and I have hesitated to use them as I didn't have any guidance on them or the heat levels really. So again thank you much!! I will let you know how it goes. Hugs to all. 🇺🇸

[@stevenhoskins7850]

They are simple. I used them (guajillos) for the very first time ever this past Friday. Unbelievably good. I used a whole chuck roast. I started out making Texas Red Chili, then I commeted a sin by adding tomatoes, kidney beans, corn, okra, potatoes, carrots, onions and celery and made a stew out of it. I still have a couple of bowls left, which probably won't see the light of day. I had to add Tobasco sauce for some heat.

[@ugobedolla8526]

Hey Kent, i was born and raised in Atlanta, Georgia. My parents are from Guanajuato, Mexico. These are great chile peppers. Chiles de Arbol and fresh chile Pequin peppers are also very popular in Mexican dishes. Saludos amigo!

[@patkelley8404]

Kent I just wanted to thank you for your cooking videos. My wife and myself loved to watch. We have one of your cook books and your wood stirer. My wife of 22 years passed away unexpectedly on October third. But I can watch your videos and remember the fun we had watching you. So again thank you and God bless..

[@martincito88]

Mr. Kent you are a few steps away from preparing the famous Mexican dish called mole 🏆

[@777vikingfan]

I’ve learned So much about cooking from you it’s made me a heck of a cook. God bless!!!

[@JamesTheAxeThrower]

FUN FACT: peppers got more vitamin C in em than oranges!!!! great for the immune system

[@paulherman5822]

Been a huge fan of dried chiles for a while now. I discovered them from a friend from Acapulco, and I've had them to hand ever since. Thanks for the overview!

[@tarzanfixjane]

you honor us all, whether it be USAF, USMC, USAC..... that is the single thing I find most attractive about your videos. :) We fight, we die. We get forgotten.

[@kentcostello5286]

I grow about 7 different peppers in my gardens & I can them & dry them love them all .

[@debbierhode6291]

I freeze them too!

[@toryallan7967]

I canned my Seranos, had enough for 11 pints :)

[@dennisprow7576]

I am new to peppers of this nature. Here is what I'm doing now, I'm winging it. Slow cooker on low with 1 box of beef broth and a 2.5 lb chuck roast. Added cayenne pepper and minced onion. On the side I'm going to boil these peppers till they soften, then blend em in a magic bucket with 1 whole tomato and a can or Rotella. I'll add that too the slow cooker and stir it in. 8 hours later (estimated I don't know) I'll pull the beef apart and make tacos. I'll probably skillet cook the tacos with shredded sheese covered in whatever "broth" is left over from slow cooker. It's also a dipping sauce for the tacos

[@krickette5569]

I grow all of these, except the Little hot feller, and am teaching myself hot to cook with them. Thanks for this very informative video!

[@DavidSmith-tz9bx]

I just love this channel, could watch these videos over and over, and sometimes I do!!!

[@olddawgdreaming5715]

Thanks for sharing with us Kent and Shannon, you're doing a great job with all your seasonings and being able to season things right is an art. You folks have that touch with the brush. Keep up the great videos and your products. Fred.

[@joep9759]

we love your channel, thanks for sharing

[@cabighorse]

I use these same peppers! Love them in my beef stews , chili con carne, tamales, or enchiladas. I boil them to soften, then purée to a paste. The paste freezes well for future use

[@cigarhounddog]

Love ya, Kent!! 🔥🔥🔥

[@mikeks8181]

You Tip Your hat to Us! I in respond! Salute You and Family for Keeping me Entertained with Real Information! Love Dried Peppers! Every One Has a Unique Flavor! Thank You

[@CowboyKentRollins]

We thank you

[@davidbrantley61328]

I have them all in my spice cabinet from watching earlier videos from Cowboy Kent an they have all taken my cooking to a much higher level of flavor! Awesome video, thank you Kent and I’ll see you down the dried peppers 🌶 trail!!

[@timbowhite3215]

Afternoon Mr. Kent Rollins The Cooking Cowboy

[@BusterKitten]

this is the first time I've seen a video explaining the differences of those dried out chilis I would always see at the grocery store. Thanks Mr. Kent, now I gotta see how they go with my oatmeal.....

[@toryallan7967]

I dry my Poblanos, Anaheim, Seranos, Tai, and Habaneros. Put em on a large pizza pan (Pizza hut was throwing out there old used ones and there great for dry racks) and put it in a sunny side room. Great all winter long. I just made a Bone and Veggie stock from dried vegitable's from my garden. Great for stews, soup and sauces :)

[@tonyrinella9337]

My favorite chili peppers are Flea and Anthony Kiedis.

[@douglastoney2843]

A chopped Guajillo in green chili pork stew adds a wonderful nuance. Why am I telling you this? I think I got that idea from you!

[@Eupher6]

I was blown away by the incredible smell of Kent's Mexican rice dish, which calls for ancho and serrano chilis. So much so I'm going to make another batch probably tomorrow. Bought the Roma tomato that's needed, and I've got plenty of garlic! I've used poblano and jalapeno chilis before, but never ancho until Kent's rice dish. That's gonna change!

[@carlospiedra308]

My favorite dried chili is the cascabel. I also like toasting the dry peppers and grinding together into a chili blend.

[@maryphelps7381]

Easy to use in Asian cooking as well ! Spice up Marinades , Dipping Sauce, Even Cheese Logs !

[@pyroman6000]

Many years ago, my Aunt in New Mexico sent us a ristra of new mexico chiles. The Post hadn't been kind to it, and there were a lot of pieces and a ton of crumbles in the bag. We pulled out the ristra and hung it up, sorted out all the big pieces and bagged them up, and were left with probably 2-3 cups worth of crumbles in the bottom of the trashbag it was packed in. My Dad had the idea of having Mom hold open a freezer bag, and me and him would up end the trashbag and pour them in. NOT a great plan. When the dust in there got airborne, it was like tear gas... Literally ran the three of us right out of the house, with our eyes burning, noses running, throats on fire, and tears streaming down our faces! But BOY were those some tasty peppers! Deep spicy, earthy taste- and packed a wallop too. I made some chili with them, once. Tasted awesome! My buddy screamed after each bite, because it was a fair bit hotter than I'd intended- but he kept going back for more!

[@ariellopez-bu9hl]

Thanks Sr. Chiles are part of my culture I was Born in Guatemala there grandma use to make delicius food with them, now here in Nederland I can buy them in supermarkten and cook lekker 😋 for my kids!

[@paladonis]

I appreciate this Tutorial a Lot! I grew up in San Diego and live in Phoenix, AZ. Needless to say, I cook a lot of my own Mexican food and spicy foods. I've tried using these once or twice before in the crockpot with a little bit of success. My challenge to my cooking self (been teaching myself to cook for about 8 years now) is to do my own sauces and experiment with things I havent used much of. Broaden my flavor profile even more. This will help a lot. Thanks Kent!

[@firemanj35]

I Love your yse of these peppers. Reminds me of my grandma's and grandpa's cooking. They used all these peppers. I love cooking your recipes. Thanks for the update.

[@thomasmorelli9271]

This is all new to me, and I am loving the education! TY for helping us all to be better chefs for our families!

[@greeneyezar]

I appreciate you taking the time every video to show your appreciation. Thank you as well! My family loves your food renditions and humility.

[@tfweatherall1]

Love this! Thank you! I've never cooked with dried chiles... headed to the grocery store now!

[@CraigLYoung]

Thanks for sharing and my wife is enjoying your book.

[@gloriapaddock6714]

I am going to have to experience dried 🌶... I Love me some peppers & Chilies 😘 Happy New Year... Much Love... & give the puppies some Love for me ❤️

[@DovieRuthAuthor]

Thanks for including the New Mexico pepper from my home state. More flavorful and hot than the dried California peppers.

[@wiseguysoutdoors2954]

I use dried pasilla or guahilla chilies in my BBQ Sauce. I seed them and reconstitute them in warm apple juice and then hit them smooth with my ninja and add it to my honey BBQ sauce. Excellent on pork, especially, between the apple juice and the peppers themselves

[@offrodnolefmr7445]

Excellent idea. I do a lot of smoking meats and never thought of using the chiles with Bbq sauces. I have ordered “rib candy” from Texas and use it all the time but now I’ll work on making my own. Thanks for the info😋

[@GPgundude]

I like it when you explain the different chilis and the heat levels! Thanks for Sharing!!!

[@warmsteamingpile]

Thank you for this. I'm learning my way around dried chiles. Hope your New Year is going great.

[@ncb1019]

Just want to say Thank you for all of your videos. I enjoy each and everyone of them.

[@ricknelson7824]

Over your left shoulder against the wall to the corner appears to be forms for coyote hides. Many years ago I bought , graded and sold some of the finest coyote skins, referred to as the milk River ridge and cut bank coyotes. Stunning coloration and dense fur quality.

[@us1fedvet]

Recently discovered this channel. Even more recently I’ve conceded this is my favorite channel. Kent Rollins is a national treasure. Period. I daydream about being on the plains or hills among good folks like him and his compadres. Keep it up.

[@joshuafranklin2341]

I've used them in a "Texas Red" chili recipe that does not use ground beef and it was amazing!

[@stevenhoskins7850]

Me too! For the very first time ever this past Friday. I used the guajillos. Unbelievably good. I used a whole chuck roast. Then I commeted a sin by adding tomatoes, kidney beans, corn, okra, potatoes, carrots and onions and made a stew out of it. I still have a couple of bowls left, which probably won't see tomorrow.

[@freeandhappy8562]

Thanks for all you both do!

[@craigluhr3034]

Thank you Kent. It is so much better to use dried chilis than to use that powder from a store. I would love to see your take on homemade Beef Chorizo and also a good Mole sauce.

[@jimsandall2073]

I will have to try some of these. I grow around 6 different peppers in the garden so I use them mostly. In the fall I pick all remaining peppers and simmer them in vinegar with garlic and onion. Once soft a blend the mess real well then strain off the juice for a hot sauce. The pulp that's left gets dehydrated and ground for a shakable pepper flake.

[@caniaccharlie]

I LOVE how Cowboy Kent has a video on virtually everything I search for cooking wise!

[@markatkinson9963]

Awesome video, thanks for sharing Kent and Shannon ! !!!

[@parkwood6334]

Thanks for explaining the difference in peppers and how to use them.

[@bionicsjw]

Growing up just outside of Denver there were many places where the farmers would have bundles of chilies hanging from their stands. It was a common sight.

[@gigiskitties499]

Loved this video. Never used these before, but will def try!

[@jerrysanchez5453]

I haven't used dried chili's much but I think I'm gonna start now

[@yamoshigodofsaiyans1569]

Kent I'm officially committed now I am. Your such a down to earth man and have love for life. Your true to your ways and love what you do and the history with it. I bought your first book today and I'll be honest it's the first book I bought in over 5 years. I can't wait to read it because you sir are an inspiration.

[@johnheart6890]

Excellent and educational! I have used all these peppers. If you make your own enchilada sauce these peppers are the best! God bless you and happy new year to you sir!

[@linda8469]

Thank you Kent dried peppers are hanging in my kitchen nxow. This is a good way to save peppers you grow. I string them every year. Thanks for all your videos and great recipes. I am from middle TN and love the down home cooking. God bless yall.

[@offrodnolefmr7445]

Hello middle Tennessee 👍. I live in northern alabama and my brother lives in Cookeville Tennessee. Grew up on dairy farm in East Tennessee.

[@cavalryscout8720]

I'm dehydrating homegrown peppers this year.. thank you for letting me know I made a good decision .. We have so many peppers this year and freezing them can produce that freezer burn taste and pickling them limits the uses

[@johnnydoe7616]

You should do videos on other peppers as well, like Thai chilies, habaneros, serranos, or even other varieties 😊

[@scuzpwns3934]

You got me using these a long time ago, and now the pantry stays stocked with them. Thanks Kent and Shan.

[@earlshaner4441]

Hi from Syracuse NY brother and family and everyone else

[@johnsn9519]

Im from New Mexico and we use red and green chile on 90% of our food. It is so good. I almost feel bad for people that have never experienced it.

[@jaybooth4815]

Very informative video cowboy Kent! Thank you for sharing!

[@robinmoore5181]

I have been interested in trying those chilis, so thank you for the video. I will be going back and watching again. 🌸

[@DocLaw172]

I plant a thing called a Super Chili each year. They grow straight up, to about pencil thickness, maybe an inch and a half long. Very hot. I dry them and use them for pizza or chili seasoning and give away a lot to friends. I find that just one fresh not dried will scorch up the heat in a pot of chili. However, now I think I will give the dried chili's from the store a go.

[@brngrofdeth]

This is great. Thank you very much. Love and blessings from Ontario Canada!

[@stevenkennedy4130]

Thanks for the share Cowboy!!

[@MrAuron34858]

I just used dried guajillo and dried ancho to make a chili Colorado with deer back strap. First time I’d ever used dried chilis and it was amazing!

[@kathyberger6650]

Would you mind sharing with me your Chili Colorado recipe? ……. Please…… 😊😊

[@jpm5246]

@@kathyberger6650 I typically do about 8 ancho, 7 guajillo, 5 New Mexico, 4-5 chipotle, Mexican oregano, 1/2 white onion, 2 garlic cloves, salt and pepper for my chili. I de-seed, de-vein the peppers, chop them up and toss them on a hot skillet for a couple of minutes. Not too long on the heat or they'll get bitter. Then rehydrate them in hot water for about 20 minutes. After that they go into the food processor and, like Kent said, I use a little of the water from rehydrating them. After that I strain them to get rid of the larger pulp. That all goes into the slow cooker with whatever protein I am using and some fire roasted tomatoes for about 4 hours. The chili sauce is very rich and earthy. You can play with the different peppers to find the ratio that works best for you. I prefer a couple more ancho because it gives it a slight hint of dark chocolate. Good luck!

[@kathyberger6650]

@@jpm5246 thank you so much!!!! 😊

[@RandyH400]

Thanks Kent &Shan and Happy New Year!

[@bigtruckbrad]

Thank you for the good info. I always learn something valuable from your videos.

[@freddyarmijos8883]

This is wonderful! Great advice

[@CAH2727]

Thank you for inspiring me to step up my chili game!!

[@jamesblake7338]

Looking forward to a new year with y’all 😊

[@MerkDolf]

Thank you, Have a great day.