Best Ever Homemade Chili Powder Recipes

BEST EVER HOMEMADE CHILI POWDER

Best Ever Homemade Chili Powder image

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

Ingredients

3 tablespoons paprika
1 tablespoon turmeric
1 tablespoon dried hot pepper (of your choice)
1/2 teaspoon cumin (cominos)
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 dash salt
1 dash ground cloves

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

BEST CHILI EVER!

Best Chili Ever! image

Rachael's Recipe Notes: Yes, you are reading the ingredients correctly - fennel seed, ground cinnamon and unsweetened baking cocoa are what make this delicious! I make this in a 4 quart stainless steel pan on the stove top, but after sweating the onions and peppers and browning the meat, if you want to put this in a crockpot and cook on LOW for 4 to 5 hours, it's just as good! If you like, you can add a can of diced tomatoes, undrained (15 to 16 ounces), at the same time you add the tomato paste. Sometimes my family likes the diced tomatoes, sometimes they don't. I serve this with homemade jalepeno cornbread and/or crispy tortilla strips.

Provided by Rachaels Kitchen Go

Categories < 4 Hours

Time 3h30m

Yield 3 quarts, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon oil (I prefer olive)
1 1/2 lbs lean ground beef (90% really tastes the best in this)
1 1/2 cups onions, coarsely chopped (I use vidalia or spanish)
1 small yellow bell pepper, coarsely chopped
1 small red bell pepper, coarsely chopped
2 -3 tablespoons chili powder (more to taste if you like a good KICK!)
2 (6 ounce) cans tomato paste
1 teaspoon ground cumin
1/8 teaspoon unsweetened baking cocoa
1/8 teaspoon ground cinnamon
2 teaspoons fennel seeds
2 teaspoons red pepper flakes (more to taste if you like it very hot!)
2 lbs beans (I use dark red kidney and pink beans or light red kidney beans, 15 to 16 ounces each can, drained an)
8 ounces green chilies, canned, chopped & undrained (4 ounces each)
3 cups water

Steps:

In a very large, deep pre-heated skillet, add olive oil, then add chopped onions and peppers. I also add a little bit of water to the pan (maybe tablespoon or two); cover and cook on medium-low heat, just until onions and peppers begin to sweat. Uncover and add ground beef, using spatula to break up chunks of meat. Cover and cook on low heat until meat is cooked through, about 20 minutes or so (I add a little water during the cooking process). While the meat is cooking, I add the chili powder. I start with 1 Tbsp., and add as I go.
Once the meat is browned, add the tomato paste, stirring to incorporate completely (I also add more water at this point, enough to make it start looking like chili, a nice, thick chili). Cover and cook on lower heat (slow simmer) for 30 minutes.
Add the 5 ingredients, stir to incorporate, cover and cook on low (at a slow simmer) for another 60 minutes.
Add beans and green chiles (including the "juice"), stirring to incorporate. At this point, add more water if you need to do so. Cover and cook on low (slow simmer) for another 40 minutes.
Total cooking time is about 2-1/2 to 3 hours on stovetop. I know this sounds like a long time, but it really needs that much time to simmer and let the flavors blend.
Serve with chopped red onion, sour cream, hot sauce, and shredded cheddar, colby and/or Jack cheese(s).

Nutrition Facts : Calories 308.1, Fat 13.2, SaturatedFat 4.9, Cholesterol 73.7, Sodium 580.2, Carbohydrate 22.7, Fiber 5.5, Sugar 11.4, Protein 27.3

CHILI POWDER

Chili Powder image

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

Ingredients

4 ancho or 8 dried New Mexico chiles, stemmed and seeded
1 dried hot chile, like chile de árbol, stemmed and seeded, or cayenne to taste
2 tablespoons cumin seeds
2 tablespoons dried oregano, preferably from Mexico

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.

CHILI POWDER

Chili Powder image

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

Ingredients

2 tablespoons paprika
2 teaspoons oregano
1 ½ teaspoons cumin
1 ½ teaspoons garlic powder
¾ teaspoon onion powder
½ teaspoon cayenne pepper, or to taste

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 CHILI EVER RECIPE BY TASTY

Best Chili Ever Recipe by Tasty image

Here's what you need: jalapeño, red bell pepper, yellow onion, ground beef, garlic, bone broth, canola oil, unflavored tomato sauce, water, stewed tomato, honey, cumin, chili powder, oregano, smoked paprika, McCormick® Chili Seasoning, salt and pepper, corn, black beans

Provided by Marina Aria

Categories Lunch

Yield 10 servings

Number Of Ingredients 19

Ingredients

1 jalapeño, de-seeded & finely minced
1 red bell pepper
1 yellow onion
1 lb ground beef
2 tablespoons garlic, minced
¼ cup bone broth
1 tablespoon canola oil
1 can unflavored tomato sauce
1 cup water
1 can stewed tomato, strained
1 ½ tablespoons honey
2 teaspoons cumin
2 tablespoons chili powder
1 teaspoon oregano
1 tablespoon smoked paprika
½ packet McCormick® Chili Seasoning
salt and pepper, as needed
1 can corn, rinsed
1 can black beans, rinsed

Steps:

Cook down onions & bell pepper in canola oil. Then, add finely minced jalapeno and garlic and sauté for 1 minute.
Add seasonings, bone broth, corn, tomatoes, and beans and cook until fragrant.
Add cooked ground beef & water.
Bring to a boil, then simmer for 1-2 hours uncovered.
Serve warm.

Nutrition Facts : Calories 252 calories, Carbohydrate 24 grams, Fat 10 grams, Fiber 7 grams, Protein 17 grams, Sugar 9 grams

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