Chili Powder Thats Smoky And Spicy Recipes

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 THAT'S SMOKY AND SPICY!

Chili Powder That's Smoky and Spicy! image

Rub on ribs, re-fried beans, taco sauces, or use chili con carne or stews, this chili powder recipe provides smoky flavor and aroma. Freshly ground dried whole peppers, spices and herbs.I used a mix of home grown and dried chilis. But do use your choice of large peppers like the Ancho chili's are just the name used for smoked, dried poblano peppers, the pasilla, and the New Mexican chilis. Then mis with smaller peppers like dried cayenne peppers, chiltepins, habanero, piquins and chipotle peppers are smoke dried red jalapenos, and add a smokey complexity to this blend. The actual level of heat and quantity will vary from batch to batch because of differences in the peppers.

Provided by Rita1652

Categories < 60 Mins

Time 45m

Yield 12 1 ounce spice jars, 96 serving(s)

Number Of Ingredients 7

Ingredients

5 ounces chili peppers (I used a mix of Ancho chili's are just the name used for smoked, dried poblano peppers, Chipotle pep)
1 ounce cumin seed
1 ounce garlic flakes
1/2 ounce dried oregano
1/2 ounce dried onion flakes
1 ounce smoked paprika
1 teaspoon salt

Steps:

Use a damp paper towel to wipe the surface of each dried chili clean. Place on a baking sheet and toast in a 200 degree oven until the chilies are completely crisp and fragrant.
Toast the cumin seed until fragrant, but be careful not to burn them.
Remove the seeds from the chilies, then add them along with everything else to a blender, spice mill, coffee grinder, the dry blade of your vita mix, small food processor or spice grinder. Blitz until the spice mixture is a fine powder. You may have to do in batches. Protect your eyes and lungs by avoiding the dust.
Use this chili powder recipe immediately for best flavor, or store in a small, air tight sealed glass container.

Nutrition Facts : Calories 3.5, Fat 0.1, Sodium 25.1, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 0.1

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