I'm planning on making a brisket-based chili recipe that ran in Bon Appetit about a year ago. The recipe calls for 6 ancho chiles to be soaked and then when softened blended with their liquid into a paste to create the chili base.
I've looked everywhere and can't find whole ancho chiles like I used the first time I made the recipe. However, I did stumble across ancho powder. Any estimations or recommendations on how much power would equal a large, whole chile? I'm hazarding a guess that a little more than a tablespoon of powder would be equal to about a whole chile.
I'd really like to make this over the weekend, and if ancho powder is all I can get my hands on, so be it. But I'd love to hear from some others who might have some experience here so that I don't inadvertently use too much or too little chile and wind up with a dish that's either lacking in flavor or inedible.