What to do with dehydrated chili pods?

Grind them up to make a new mexican chili powder that can be used to make a red new mexican enchilada sauce.

Chile Colorado (Basic Red Chile Sauce)
Yield: 2 cups Cooking Time: 10-15 minutes
Temperature: Medium, Low Freezes Well

2 tablespoons shortening 3/4 teaspoon salt
2 tablespoons flour 1/2 teaspoon garlic salt
1/4 - 3/4 cup Red Chile Powder* Oregano (optional)
2 cups cold water** Comino (optional)

1. Heat shortening in a medium saucepan on medium heat. Stir
in flour and cook for 1 minute.
2. Add chile powder and cook for an additional minute.
3. Gradually add the water and stir, making sure that no lumps
form.
4. Add seasonings to sauce and simmer at low heat for 10-15 minutes.

* Red Chile recipe above. Varied amounts and variety of
chile will determine the degree of hotness. One to two cups Chile
Caribe may be substituted.
** For a more mild flavor, tomato juice may be substituted.


I also drop 1 or 2 whole dried peppers in stews or soups while simmering to give it some heat. I even drop a couple in my gumbo.

Soak a couple in hot water, pull off the stems and seeds, then purée. Use in chili, soups, stews, etc.

Another vote for toasting them and then blending them with water or stock to make chili sauce. It takes your chili game to the next level.