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.
DRUNKEN CHILE WITH HOMEMADE CHILI POWDER
Steps:
- For the chili: Remove stems & seeds from the chiles. Fill a small pot with enough water to cover the chiles (about 2 cups) & bring to a boil. Remove from heat and add chiles. Cover & leave for 30 minutes. After 30 minutes remove chiles from pot and place into a blender or food processor. Taste the water the chiles were in & if bitter discard, otherwise add about 1/2 cup of water to blender (if bitter add fresh water). Blend until smooth (about the consistency of tomato sauce). Push the sauce through a mesh strainer into a bowl & set aside. Chop the bell peppers & onion just enough so as to fit in blender. Place into blender along with garlic and "pulse" once or twice. Drizzle oil and teaspoon of salt over beef. In a large pot lightly brown beef over high heat, working in 3 or 4 batches, placing browned beef in large bowl. After beef has browned & been removed, add one 12 ounce beer to pot and deglaze, scraping off all the brown bits from the bottom of the pot. Add remaining ingredients, withholding the beans, cocoa powder, honey, brown sugar, & corn meal. Simmer, covered, 3-4 hours. Rinse beans (optional). Add beans and simmer, covered, an additional hour. Add honey, cocoa, & brown sugar. Slowly stir in corn meal until desired thickness is reached. Salt & pepper to taste. Simmer, uncovered 15-30 minutes stiring often. You may serve immediately, but, it's much better after a night of rest in the refrigerator. If it's too thick the next day, just add more beer. Feeds 6-8 hungry people For the chili powder: Remove the stems & seeds from the chiles, & cut into strips. Place on a baking sheet into a 250 degree oven. After about 90 seconds turn the chiles, & bake for another 90 seconds, taking care not to burn. Remove and allow to cool. Place the toasted chiles into a blender, food processor, or spice mill & grind into a powder. Add the remaining ingredients & mix until well blended. Store in an airtight container for 6-8 months.
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
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
HOMEMADE CHILI POWDER
A recipe I came across by accident in one of my cookbooks. I've never made chili powder before, nor have I looked on Zaar for a recipe. Heaven only knows why I haven't. The only chili powder that I can buy is very expensive (I have an allergy to black pepper and most brands say "spice" on the label which could mean anything) so I decided to try this one. I'll never buy chili powder again. You can adjust the heat by increasing or decreasing the amount of cayenne.
Provided by LARavenscroft
Categories Low Cholesterol
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Place all ingredients in a small container with a tight-fitting lid and shake to mix.
- Store in a cook, dark place.
Nutrition Facts : Calories 348.9, Fat 11.4, SaturatedFat 1.8, Sodium 78.2, Carbohydrate 68.8, Fiber 29.5, Sugar 8.7, Protein 15.8
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
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