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Anchos are the dried form of Poblano Pepper. These wouldn’t need roasting.
Old time chili didn’t use beans, tomatoes, or tomato sauce. Using 4 or 5 pods (anchos) per lb of beef, remove seeds & stems. Then boil in 1 cup of water per pod until tender. Skim and remove any skins that float. Use this instead of tomato sauce/juice, just add cayenne pepper as needed for heat and additional chili power if needed.
I did this a few months ago, the results was different, but good. …. Old chuck wagon chili sometimes used strong black coffee (leftover), and bit of cider vinegar. ….. Using your recipe but substituting a true chili pepper base for the tomato base, the chili will be different.