I didn't have dried ancho chilies, so roasted some fresh red ones I had on hand. Otherwise, followed the recipe as is. The result was - for my taste - a bit salty, too hot, and a bit too runny, but that could be fixed by simmering longer. The spiciness may have been because of my pepper substitution. In spite of this, I was pretty pleased with the result as it is definitely on the right track toward what I'm looking for and I base my rating on this. I'm guessing that the right peppers give it not only heat but flavor as well. The chilies I used had no flavor - just heat! Later, I made some modifications on this recipe: added 1/2 TBSP cocoa powder, a medium pureed onion (since I had no onion powder), and 2 TBSP flour to thicken it some. I'm even happier with the results now and will continue making this with these additions.
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I didn't have dried ancho chilies, so roasted some fresh red ones I had on hand. Otherwise,...