Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > chili powder
Reply
 
Thread Tools
Old 09-21-2011, 05:26 PM   #1
cheezydemon3
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,967
Liked 1654 Times on 1243 Posts
Likes Given: 3007

Default chili powder

I was REALLY surprised to learn that chili powder is a spice blend. I guess I thought it was just ground peppers.

It is actually a mixture of Paprika, ancho, cumin, oregano, garlic, and possibly other peppers.

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


I typically don't like spice mixes, but this one is good to have on hand, and like most things, is ALOT better if you make it. I JUST used ancho powder and paprika as far as mine goes and is GOOD.

I buy ancho peppers dried (available in a big plastic bag almost anywhere) and grind them up myself.

In addition to chili powder, it is a must for barbecue sauce, spice rubs, even coffee.

Cheers!


cheezydemon3 is offline
 
Reply With Quote
Old 09-21-2011, 05:28 PM   #2
rhamilton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Austin, Texas
Posts: 1,257
Liked 66 Times on 54 Posts
Likes Given: 1

Default

Yep it is a must have. Paprika, chili powder, cayenne powder -- while looking the same are very very very different.

Learned the hard way by using one for another on a dish a few weeks back


__________________
On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH
rhamilton is offline
 
Reply With Quote
Old 09-21-2011, 05:37 PM   #3
cheezydemon3
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,967
Liked 1654 Times on 1243 Posts
Likes Given: 3007

Default

The only other blend I use is a bastardized version of Emeril's essence.

I will post that tonight.
cheezydemon3 is offline
 
Reply With Quote
Old 09-21-2011, 06:13 PM   #4
dfess1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Flourtown, PA
Posts: 1,400
Liked 98 Times on 71 Posts
Likes Given: 89

Default

I use straight chili pepper powders in the creation of my rub.
dfess1 is offline
 
Reply With Quote
Old 09-21-2011, 06:22 PM   #5
cheezydemon3
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,967
Liked 1654 Times on 1243 Posts
Likes Given: 3007

Default

Quote:
Originally Posted by dfess1 View Post
I use straight chili pepper powders in the creation of my rub.
Me too. Ancho and red jalapeno being my goto, chili powder is really only around for SWMBO to make chili.
cheezydemon3 is offline
 
Reply With Quote
Old 09-21-2011, 06:27 PM   #6
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 46,826
Liked 6973 Times on 5899 Posts
Likes Given: 1136

Default

You obviously never saw the Good Eats episode where Alton described the difference between chili with an "i" powder and chile with an "e" powder.
AZ_IPA is online now
 
Reply With Quote
Old 09-21-2011, 06:36 PM   #7
dfess1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Flourtown, PA
Posts: 1,400
Liked 98 Times on 71 Posts
Likes Given: 89

Default

i use a combo of ancho, passillia, and chipolte. Sometimes some habenero.
dfess1 is offline
 
Reply With Quote
Old 09-21-2011, 06:44 PM   #8
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 36,495
Liked 3027 Times on 2976 Posts
Likes Given: 28

Default

I used both. Most of the recipies I make that I plan on recreating though only have McCormick Chili powerder and maybe 1 other powdered pepper. I do that just for consistency.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote
Old 09-21-2011, 06:52 PM   #9
cheezydemon3
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,967
Liked 1654 Times on 1243 Posts
Likes Given: 3007

Default

Quote:
Originally Posted by dataz722 View Post
I used both. Most of the recipies I make that I plan on recreating though only have McCormick Chili powerder and maybe 1 other powdered pepper. I do that just for consistency.
Kinda my point. If there is going to be garlic powder or cumin in it, I want to put it in in the amounts I want.

I normally hate spice blends just because I can make a better product myself, and what is the art involved in dumping Mccormic steak spice on a steak?


cheezydemon3 is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS