Posted: 10/27/2012 12:28:31 PM EDT
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I've got a bunch of dried Guajillo, Ancho/Mulato, Pasilla and Jalapeno peppers that I grew in my garden this year. Now I'd like to use them (in addition to whatever else might be good) to make some chili powder. Anyone have any suggestions on the "ratio" of ingredients, or what else I should add to the blend 
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I use Alton Brown's recipe. It's very good.
http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe/index.html I actually have a Dutch oven full of chili on the stove at this moment. 
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Quoted:
I use Alton Brown's recipe. It's very good. http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe/index.html I actually have a Dutch oven full of chili on the stove at this moment.
That looks like a good start.
The cascabels in that recipe sound like they're similar to the guajillos that I grew. Also, the recipe calls for some arbols and I forgot that I have some of those too. Thanks for the link. |
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After running it through the food processor there were a lot of big chunks and flakes, and I wanted it to be as finely ground as store bought. I fixed that by pouring it through a metal sieve. The finest powder makes through the sieve, and the larger pieces run through the processor again or rub it through the sieve.
Also wear latex gloves. |
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Grind it up in the back yard. 
I was surprised that the drying process wasn't bad at all. Not sure if the grinding process will be a different deal though ... 
Trust me I used to grind it at a restaurant I worked at and grinding it inside would have everbody choking. This was our weapon of choice. 
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Quoted: I use Alton Brown's recipe. It's very good. http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe/index.html I actually have a Dutch oven full of chili on the stove at this moment. Thats what I do. |
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Quoted:
I've got a bunch of dried Guajillo, Ancho/Mulato, Pasilla and Jalapeno peppers that I grew in my garden this year. Now I'd like to use them (in addition to whatever else might be good) to make some chili powder. Anyone have any suggestions on the "ratio" of ingredients, or what else I should add to the blend
Alton Brown knows the answer to your question. Google him! ETA: There are NO "exact" chili powders. NONE. ZERO. ZILCH. Mix it yourself as YOU like it. Everything "chili" is guesswork. Most of it is good! |
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I made some last week with 30% Habanero and Jalapeno 70%. Its fucking hot. I dried my peppers in the oven on a pan, 200f for 12-14hrs. Then put them in a Cuisinart to blitz them. Yeah, I believe it ... I figure mine should have a decent bit of heat from the Jalaps and Arbols, but the other peppers that I'll use are really mild. Hopefully the finished product will be balanced with some good flavors, but I'm sure that it won't have nearly as much of a kick as that blend that you whipped up. |
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I use Alton Brown's recipe. It's very good. http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe/index.html Yep. This turns out pretty good. |
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Quoted:
Quoted:
Quoted:
Grind it up in the back yard.
I was surprised that the drying process wasn't bad at all. Not sure if the grinding process will be a different deal though ...
Trust me I used to grind it at a restaurant I worked at and grinding it inside would have everbody choking. This was our weapon of choice. http://www.coffeegrindershop.com/wp-content/uploads/2011/09/Krups-coffee-grinder.jpg You could have just left the top on for a minute so the dust would settle. I grind it inside and it doesn't get all into the air. |