Return to the Hot Pepper Forum | Post a Follow-Up

Favorite Chile/Powder Blends_looking for a SW recipe

Posted by sidhartha0209 6 (My Page) on
Wed, Nov 21, 12 at 11:48

Share your's?

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

Follow-Up Postings:

RE: Favorite Chile/Powder Blends_looking for a SW recipe

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

RE: Favorite Chile/Powder Blends_looking for a SW recipe

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.

RE: Favorite Chile/Powder Blends_looking for a SW recipe

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

RE: Favorite Chile/Powder Blends_looking for a SW recipe

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.

RE: Favorite Chile/Powder Blends_looking for a SW recipe

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.

 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!

Return to the Hot Pepper Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.

Learn more about in-text links on this page here