I should have Googled first! I see my chili will be a bit milder if I hunt down the ancho chili, and hotter with the Chipotle. It looks like I'll be adding some heat to my chili dogs.

The big difference is that Chipotles are smoked chiles. Either should work for a sauce for hot dogs. The heat can be controlled to a great extent by how much you add. Add less than the recipe calls for and cook for a few minutes and then taste.

After reading both your messages several times, I'm still confused about which chile you have on hand. If you recipe calls for Chipotles and you have Anchos, you can add some smoked paprika, if you have that, to add a smoky flavor. If the reverse is true and you have Chipotle and it calls for Ancho, go ahead and use the Chipotle, it will be fine.

Let us know what you do and how it turns out.

Lee, waving from Colorado where chiles of all sorts are used a lot.

Hey, thanks Lee. I have Chipotle powder, not Ancho chili powder. I usually don't mind substituting, but this is the first time for me to make this recipe, and I usually don't like to experiment with new recipes until I know what I'm dealing with! I know it's probably not that big a deal, but I'm trying to satisfy a ''childhood'' taste memory for a friend of mine, and thought I found a recipe that might be a winner. Of course since I don't have her frame of reference, how would I know?

I appreciate the clarification on chilis; it's just as I thought. I'll proceed with a certain caution, but with confidence! Forgive my muddy descriptions; I seem to be having trouble with that lately.

Chipotles are red ripe jalapenos which have been dried in a smoker.

Anchos are red ripe poblanos which have been dried without smoking. They are significantly milder than chipotles.

Some people will probably enjoy the hotter sauce as is. Those with less tolerance for hot chiles will want it diluted or will prefer a non-spicy alternative.

Yes, Jim, I'm making it more for my taste (a little milder), since there's a good chance I'll have some left over. As it is, there is a little Chipotle hot sauce in it along with the chili powder, cumin and other spices. It's cooking now, and my house smells great! I'll be ready to taste it in a couple of hours.

Claire, Care to share the recipe please?

I use Ancho Chili Powder as my "chili" powder in the spice drawer. I will add garlic powder and mexican oregano to make a "chili powder" blend.

I, also as Lee suggests, always have smoked paprika on hand to "smoke" things up. ;o)

Chili dogs are very popular in my house.

Sure Terri. I picked this one because my friend described the chili dog as a ''spanish'' dog. I have to say now that the sauce is done, it's very good. A little sweet, not very hot with much heat, but tasty with a lot of layers of flavor. I would probably make this again in the future. I'll be curious to see if my friends like it!

I'm linking to the spot, since I wanted to give Bone Man all the credit. I will mention that I didn't add the parsley, as I didn't know what hours of cooking would do, so I might actually add that to brighten it up some when I reheat for the chili dogs.

Here is a link that might be useful: Chili dog Sauce

Thanks Claire, I saved it in my recipe book at the Zaar! Sounds really good!

I would like to substitute chipotle chilis in a can for ancho chilis to make beef short ribs in slow cooker..will it taste ok?

I agree, you can make the substitution, but be careful with the chipotles, and the sauce they are packed in. I don't think I'd sub the same amount.

Annie