Posted: 5/21/2009 3:44:05 PM EDT
| What brand chili powder do you use, and what brand do you consider the best. I've always just used whatever I can get cheap. Is there really a difference? |
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I make Alton Brown's chili powder. it is good. (Make sure you use DRIED peppers)
Ingredients * 3 ancho chiles, stemmed, seeded and sliced * 3 cascabel chiles, stemmed, seeded and sliced * 3 dried arbol chiles, stemmed, seeded and sliced * 2 tablespoons whole cumin seeds * 2 tablespoons garlic powder * 1 tablespoon dried oregano * 1 teaspoon smoked paprika Directions Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely. Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months. I store mine in a small tupperware container inside a vacuum sealed bag. |
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Quoted:
I make Alton Brown's chili powder. it is good. (Make sure you use DRIED peppers) Ingredients * 3 ancho chiles, stemmed, seeded and sliced * 3 cascabel chiles, stemmed, seeded and sliced * 3 dried arbol chiles, stemmed, seeded and sliced * 2 tablespoons whole cumin seeds * 2 tablespoons garlic powder * 1 tablespoon dried oregano * 1 teaspoon smoked paprika Directions Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely. Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months. I store mine in a small tupperware container inside a vacuum sealed bag. Sounds good. How good is it? I mean, is it better than any prepared powder off the shelf? |
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Quoted: Quoted: Make your own. What all do you put in yours? dried anchos/cayennes/tobascos/casabells/arbol/whatever I have handy (de-stemmed and seeded), smoked paprika, some garlic/oinion powder, a little bit of cumin seeds, maybe some dried oregano and thyme. Put the chiles, and the cumin sees in a dry skillet and toast a bit, then everything into a blender til it is a powder. Store bought has too much salt if you start using alot of it. ETA - I see someone has posted alton browns recipe, that is where I got my start, but his has too much cumin for me. |
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I just use the McCormick powder. But I keep things simple:  http://www.ar15.com/archive/topic.html?b=1&f=5&t=818604 |
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Quoted:
Quoted:
I make Alton Brown's chili powder. it is good. (Make sure you use DRIED peppers) Ingredients * 3 ancho chiles, stemmed, seeded and sliced * 3 cascabel chiles, stemmed, seeded and sliced * 3 dried arbol chiles, stemmed, seeded and sliced * 2 tablespoons whole cumin seeds * 2 tablespoons garlic powder * 1 tablespoon dried oregano * 1 teaspoon smoked paprika Directions Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely. Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months. I store mine in a small tupperware container inside a vacuum sealed bag. Sounds good. How good is it? I mean, is it better than any prepared powder off the shelf? I think so. I've made it a couple of times and the flavor is better. I guess you'd have to weigh the effort over taste and how much you'll use over time. Airtight is essential as there are no stabilizers to help protect flavor. |
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I use a variety of ground chili powders (just ground chili pepper––no cumin, paprika, salt or other ingredients) from my local produce stand (Mexican immigrant owned & operated) or the Mexican section of my local Safeway. We have enough Mexicans and other Hispanics around that I have no shortage of quality southwestern/Mexican-style ingredients. I add the cumin, etc. separately. There's no such thing as too much chili in chili. |
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Aside from DIY, the gold standard powder is the first marketed chili powder, that being Gebhardt's from San Antonio TX. Yes, THE FIRST commercial chili powder was made and marketed by a Texan of German heritage. The other good one also comes from San Antonio and again, marketed by a German...Bolner's Fiesta Brand. IMHO, it has a bit more cumin. Other Texan foods started by German immigrants? Patio Brands by the Stumberg family. Taco Cabana by the Stehling family. Tex Mex, made famous by German Texans! |
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Quoted:
I use a variety of ground chili powders (just ground chili pepper––no cumin, paprika, salt or other ingredients) from my local produce stand (Mexican immigrant owned & operated) or the Mexican section of my local Safeway. We have enough Mexicans and other Hispanics around that I have no shortage of quality southwestern/Mexican-style ingredients. I add the cumin, etc. separately. There's no such thing as too much chili in chili. +1 The chili powder I buy has nothing but ground chili peppers in it. |
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Quoted:
I just use the McCormick powder. But I keep things simple:
http://www.ar15.com/archive/topic.html?b=1&f=5&t=818604 thats some tasty looking chili |