Authentic Homemade Chili Powder Food
BEST EVER HOMEMADE CHILI POWDER
This homemade chili powder is much fresher than what you get in the store (unless you live in New Mexico or Mexico). At my house, this chili powder would only make enough to put in one batch of chili!
Provided by wildheart
Categories Tex Mex
Time 2m
Yield 1-3 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together.
- This keeps for months on the pantry shelf.
Nutrition Facts : Calories 101.8, Fat 3.9, SaturatedFat 0.7, Sodium 176.9, Carbohydrate 19.3, Fiber 9.8, Sugar 3.4, Protein 4.2
AB'S CHILI POWDER
Provided by Alton Brown
Categories condiment
Time 15m
Yield Approximately 3/4 cup
Number Of Ingredients 7
Steps:
- 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.
CHILI POWDER
To me, chili powder need not be superhot, but you can change that if you like-just add cayenne or some spicy dried chiles (most of the common dried red ones you find are pretty fiery). But it is easy enough to add heat at any stage of cooking or even at the table, whereas the warm, welcoming flavor of good chili powder is hard to come by. When you're buying dried chiles, look for those that are not brittle; they should retain some moisture and even be a bit soft.
Provided by Mark Bittman
Categories Spice Chili Chile Pepper Cumin
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Combine the whole chiles and cumin seeds in a large skillet over medium heat. Cook, shaking the pan occasionally, until lightly browned and fragrant, just a few minutes; for the last minute of cooking, add the oregano.
- Cool, then grind in a spice or coffee grinder to a fine powder; add cayenne at this stage if you're using it (some cooks also put in a bit of garlic powder). Store in a tightly covered opaque container for up to several months.
EASIEST HOMEMADE CHILI POWDER
From Texas Home Cooking by Cheryl and Bill Jamison. This recipe is like the chili powder you would buy in the store (like Gebhardt's), only it doe not have added salt or other "secret" ingredients that manufacturers' sometimes add. Adjust the proportions of the ingredients to suit your own taste.
Provided by Miss Annie
Categories Southwestern U.S.
Time 15m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Preheat oven to 300ºF.
- Break the stems from all chiles, and remove the seeds.
- Transfer chiles to a baking sheet, and arrange them in a single layer.
- Place pan in heated oven.
- (The chile de árbol or cayenne pods will be toasted first, so remove them after 4-5 minutes).
- Bake the larger pods and additional 4-5 minutes, until they are well dried.
- When cool enough to handle, break them into 2 or 3 pieces each.
- Transfer pieces to a blender, and pulverize briefly, until you have powder.
- Add remaining ingredients, and blend just until combined.
- Store chili powder in a jar with a lid, for up to 3 months.
Nutrition Facts : Calories 175.7, Fat 3.7, SaturatedFat 0.3, Sodium 40.7, Carbohydrate 34, Fiber 6.2, Sugar 13.8, Protein 8.4
CHILI POWDER
Awesome, simple blend for chili powder. Never buy the commercial stuff again! Store refrigerated in an airtight container.
Provided by Terri
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk paprika, oregano, cumin, garlic powder, onion powder, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 13.8 calories, Carbohydrate 2.6 g, Fat 0.5 g, Fiber 1.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2.1 mg, Sugar 0.5 g
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