Best chipotle according to redditors

Name conventions are not universal but in general, Dried peppers become chilies and they are completely different in the way they are treated as ingredients in a recipe. Click the links below to see pictures.

Dried poblano peppers are called ancho chilies.

Jalapeño Peppers become Chipotle chilies when dried.

Just buy them dried/smoked. Ancho is a smoked poblano (not spicy but amazing flavor), chipotle is a smoked jalapeño, and arbol is just a dried arbol chili. You can get them online or at some stores but if you have a local Mexican grocery, they are dirt cheap there in huge bags. Look like this

Instant Pot Chipotle Black Beans (so easy!)

Canned beans, schmanned beans. Nothing is better than cooking your own DRIED beans from scratch! These Chipotle Black Beans are SO easy (and cheap!) to prepare in your Instant Pot and the flavors outperform any can of beans. It’s a win-win.

Full recipe (with notes) found at....https://veggiechick.com/instant-pot-chipotle-black-beans/

• 2 tablespoons water (or vegetable broth)
  
• 1/2 medium Spanish yellow onion, diced
  
• 3 garlic cloves, minced
  
• 3 cups water (or unsalted vegetable broth)
  
• 1 cup dried black beans, not soaked beforehand*
  
• 2 teaspoons cumin powder
  
• 1 teaspoon Spanish paprika
  
• 1/2 to 1 teaspoon chipotle powder (adjust amount for desired spiciness)
  
• 1 tablespoon lime juice, optional
  
  

  INSTRUCTIONS
  

  
  

1. Set the Instant Pot to Sauté. Add the 2 tablespoons water (or vegetable broth), chopped onion and garlic. Sauté for 5 minutes, stirring occasionally, or until the onions are soft and translucent
   
2. Next add the water (or 3 cups vegetable broth), dried black beans and all spices.
   
3. Press Stop to reset the Instant Pot and then press the Bean/Chili button (or Manual/Pressure Cook) and set the time to 35 minutes. The Instant Pot will start to build pressure and after pressurized, it will cook for 35 minutes. After cooking, it will need to sit for awhile to release pressure (about 15 minutes).
   
4. When the pressure is released, remove the lid. The beans will be sitting in some liquid; taste to make sure they are cooked through and to your desired spiciness.** If desired, add a little more chipotle powder and/or lime juice and stir. 
   
5. Use a handheld strainer to remove the beans. Save the liquid for adding to recipes if desired. Makes 3 cups.
   
6. Store these beans (with or without liquid) in an airtight container in the fridge for 4-5 days. 

I agree with you on the paprika being bland. One of the things I have used in its place is chipotle morita. It has a slightly smokey flavor, but not overpowering like ancho chile powder. Give it a shot sometime.

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