Favorite Chile/Powder Blends_looking for a SW recipe

sidhartha0209(KY_6a)November 21, 2012

Share your's?

Anyone have a blend that's along the lines of Mexene Chili Powder? (I love that stuff for southwest style chili)

Thank you for reporting this comment. Undo

...or Gebhardt Chili Powder, I've never been able to locate it around here but I've heard it's good SW style also....

    Bookmark   November 21, 2012 at 11:57AM
Thank you for reporting this comment. Undo

I'm interested to hear what ideas anyone has as well.

I never really thought about trying to replicate a commercial product. I started with a very loose interpretation of Alton Brown's recipe for chili powder. I don't know what you would classify it as. I use Anchos and whatever else I have for a medium and hot component (varies from year to year). This year I grew Guajillos and Pasilla Bajios to experiment with. Haven't tried them yet, though.

    Bookmark   November 21, 2012 at 10:44PM
Thank you for reporting this comment. Undo

Alton Brown's Chili Powder

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

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've never been able to find [real] cascabels here, the round ones. Some guajillo looking chiles are sometimes sold under the name 'cascabel'.

I've never had any luck using a blender to make a fine powder, have to use a coffee grinder to do that.

I haven't fooled with powders much, I usually rehydrate dried chiles and puree with a blender. I may get into making powder though, I'll have to get something better than my coffee grinder though.

I was basically using the 'holy trinity' of chiles before I had ever heard of it: ancho, guajillo, pasilla, along with de arbol, cumin, oregano (I like European best), garlic - makes a decent bowl of chili, or is a good start to a mole.

Here is a link that might be useful: Alton Brown's Chili Powder

    Bookmark   November 25, 2012 at 6:50PM
Thank you for reporting this comment. Undo

Ancho Chiles
Chile Negro
Chile De arbol
New Mex,California,Guajillo
Mexican Oregano

All dried and ground.
I like more Ancho , Chile Negro and cascabel in mine for Flavor.
I use the new mex etc. for heat and flavor but add some hotter peppers if I want more heat.
I'd say I use 2/3rds Ancho etc.
1/3rd New Mex types and add whatever for heat as I use it,assuming I'm who is eating what it's in.
Mexican Oregano is a must.
A touch of Mexican Cinnamon is nice too...
I don't measure stuff in general so precise measurements are something I can't post.

    Bookmark   November 26, 2012 at 3:45AM
Thank you for reporting this comment. Undo

I am intolerant to cumin, so my chili powder mixes don't resemble anything commercial.

But just pay attention to the overtones of the chiles - some are a chocolate/tobacco smell and go great with beef. Other have a sharper, almost pine resin smell and go better with pork.

And toasting the dried pods in a dry skillet before grinding changes the taste - mellows it and drives off a bit of the heat. Do this outdoors, because that heat is air-soluble and will make it hard to breathe in your kitchen.

You even get a different taste is you soak and puree and heat versus soak and puree and add to HOT oil and lightly fry the puree first.

Garlic powder is not as good as fresh garlic added to the puree - totally different taste.

    Bookmark   November 29, 2012 at 7:31PM
Sign Up to comment
More Discussions
Removing aphids from seedlings?
This is the first year I've had this problem. My seedlings...
Why did my Habaneros and Scotch Bonnets grow like this?
Good evening, I planted and have been growing for habanero,...
Pepper Plant issue
I have some curling and deformation on some of my pepper...
Ryan Shea
My first kinda hot
I believe this is a Mako Akokasrade. Its about 2.5...
Sponsored Products
3-Pc. Natural Flavor Rimming Sugars & Salt Set
| Dot & Bo
Golden Shell Bowl - GOLD
$195.00 | Horchow
Island Bay 13 ft. Chevron Stripe Quilted Hammock with Wood Arc Stand - ALZ1062
$404.98 | Hayneedle
Florida State Seminoles Crystal Ice Pilsner Glass
$14.99 | zulily
8-Inch Tiffany Jeweled Peacock Mini Pendant
$171.00 | Bellacor
Madison Park Larissa 7-piece Comforter Set
Lava Pencil Holder in White
$16.00 | LexMod
Fangio Lighting Pendant Lights 1-Light Eggshell Ceramic Swag Pendant 8794P
Home Depot
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™