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
DRUNK DEER CHILI
When I cook, I usually just throw stuff together and there it is. I got so many requests for this chili recipe, I had to write it down to be able to share it with others.
Provided by Ja
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h45m
Yield 10
Number Of Ingredients 16
Steps:
- Melt the butter in a large pot over medium heat. Cook the venison, beef, and pork in the melted butter until completely browned. Add the onion and jalapeno; cook until tender. Season with chili powder, cayenne pepper, and cumin.
- Stir in the stewed tomatoes, tomato sauce, garlic and beef bouillon. Pour the bourbon, beer, and water into the mixture and stir. Bring the chili to a boil; cover and reduce heat to medium-low; simmer about 1 hour, stirring frequently.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 13.5 g, Cholesterol 108.4 mg, Fat 22 g, Fiber 2.6 g, Protein 29.9 g, SaturatedFat 9.4 g, Sodium 868.5 mg, Sugar 5.5 g
CHILI POWDER
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
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.
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.
DRUNK BUCK CHILI
Make and share this Drunk Buck Chili recipe from Food.com.
Provided by haksaw
Categories Wild Game
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter over med. med. high heat in large pot. Add meat one at a time starting with ground beef. add salt, pepper onion and jalepeno cook until all meat is browned. season with chili powder cayenne and cumin. Next stir in tomatoes, tomato sauce, garlic and boullion followed by bourbon and beer. Bring to a boil stir and reduce heat to med.-low. cover and simmer for about an hour.
Nutrition Facts : Calories 459.2, Fat 21.9, SaturatedFat 9.5, Cholesterol 149.3, Sodium 1563.5, Carbohydrate 13.1, Fiber 3.2, Sugar 5.6, Protein 42
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