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The Kansas City Barbeque Society Cookbook
by Ardie A. Davis, PhB; Chef Paul Kirk, PhB; Carolyn Wells, PhB

Ancho Chile

Butter is one of the best flavor enhancers there is. Just remember that the possibilities are endless and you can experiment with a variety of seasonings and other additions to make your own flavored butters.
Makes about 1/4 cup


    • 4 tablespoons (1/2 stick) unsalted butter, chilled
    • 1 tablespoon steak sauce such as A1 or Heinz 57
    • 1 tablespoon ground ancho Chile
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon sea salt
    • 1/8 teaspoon cayenne


Put the butter, steak sauce, ground ancho Chile, onion and garlic powders, salt, and cayenne into a food processor.
Pulse the processor and scrape down the sides three or four times to ensure that all the ingredients are mixed in and well blended.
Do not mix too long or the butter will melt.

Remove the blended butter mixture from the processor and form a small loaf of the butter on a sheet of wax paper.

Roll up the paper to form a neat roll of butter.

Place in the refrigerator to firm up and blend the flavors, about 30 minutes to an hour.

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