Chili Without Chili Powder Food
CHILI POWDER
Make and share this Chili Powder recipe from Food.com.
Provided by Millereg
Categories Grains
Time 1m
Yield 45 millilitres
Number Of Ingredients 6
Steps:
- Mix'em up.
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
NO-SALT CHILI POWDER
This is one of several "spice mixes" that I've used for years. I prefer it to commercial chili powder because it is salt-free. You can adjust the "heat" to your liking by adding more or less cayenne pepper to the mix. This recipe yields about 1/4 cup of chili powder - I was asked to change the yield from 1/4 cup to 14 1/4 teaspoons.
Provided by Dee514
Categories Low Cholesterol
Time 5m
Yield 14 1/4 teaspoons
Number Of Ingredients 6
Steps:
- Mix together well and store in a tightly capped glass jar.
Nutrition Facts : Calories 6.3, Fat 0.2, Sodium 1.4, Carbohydrate 1.2, Fiber 0.6, Sugar 0.2, Protein 0.3
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- Add the dried pods to a food processor and process them until a powder forms. You may have some coarse chunks that you can either leave in or strain out.
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- Single Chili Powders (Ancho, Chipotle, etc.) These spices come from the ground-up dried fruits of plants from the genus Capsicum (chili peppers). Depending on the species and preparation technique, the resulting powder can have varying spice, heat, and flavor complexity levels.
- Cumin. Cumin is the dried, crushed seeds of a flowering plant from India and the Middle East. The powder has an intense color and a powerful savory aroma that is instantly recognizable.
- Paprika. Paprika is dried and powdered sweet chilis, such as red bell pepper. Many styles of paprika exist. All have mild heat, but varying subtle overtones.
- Red Pepper Flakes. Red pepper flakes (the type often shaken on top of Italian dishes) are the fragments of several different types of peppers--usually cayenne.
- Harissa, Taco, Cajun Seasoning, etc. While spice blends are usually intended for use in specific dishes or cuisine styles, a visionary cook shouldn’t feel limited by the label.
- Hot Sauce. A blend of spicy peppers and acid (usually vinegar), hot sauces can be very flavorful but usually contribute more heat than spice. Similarities: Both chili powder and hot sauces contain ingredients with a kick.
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- If using whole dried chiles, remove the stems and seeds and discard. If using ground chili powder, skip to step 4.
- Heat a large skillet over medium heat. Once hot, add dried chilies and toast for 1-2 minutes per side, or until fragrant. Be careful not to burn, reducing the heat if needed. Remove peppers from heat and let cool slightly.
- IF USING WHOLE CHILES: Once cool, transfer toasted chiles to a small blender (or use a spice grinder and work in batches). Blend into a powder. Then add cumin, garlic powder, oregano, smoked paprika, coriander, cayenne, cinnamon, and cocoa powder (optional) and pulse to combine.
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