Robb Walshs Chili Powder Recipes

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ROBB WALSH'S CHILI POWDER



Robb Walsh's Chili Powder image

Come up with a good recipe for chili powder, and it will give you some of the confidence to call your chili the best you've ever made. The Texas restaurateur Robb Walsh uses a version of this recipe in his classic chili con carne, but feel free to use it in any recipe that needs a hit of smoke and depth of flavor.

Provided by The New York Times

Categories     soups and stews

Time 20m

Yield About 1/4 cup

Number Of Ingredients 4

3 medium-sized ancho chiles
1/2 teaspoon cumin seeds
1/4 teaspoon Mexican oregano
Pinch garlic powder (optional)

Steps:

  • Toast chiles in a pan, then remove them and allow to cool. In the same pan, toast cumin seeds.
  • Seed the anchos and cut them into strips and then process them in a spice grinder with the cumin seeds, a big pinch of Mexican oregano and, if you like, a shake of garlic powder.
  • Use it in chili, or store in a sealed jar. Use it quickly, though. It grows stale fast.

Nutrition Facts : @context http, Calories 74, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 2 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 0 grams

CLASSIC CHILI CON CARNE



Classic Chili Con Carne image

This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans. In the Texas spirit, it does, however, call for three pounds of meat - boneless chuck, buffalo or venison. There is also some bacon for good measure. This is a hearty meal, great for a cold day when the best thing to do is to stay in and watch that other Texas religion, football.

Provided by Jennifer Steinhauer

Categories     dinner, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 17

3 medium dried ancho chiles, stems and seeds removed, spread flat
1/2 teaspoon cumin seeds
1/2 teaspoon dried Mexican oregano
1/4 teaspoon garlic powder
2 tablespoons cumin seeds
8 ounces bacon
3 pounds boneless beef chuck, buffalo or venison, cut into 1/4-inch cubes
1 pound (2 medium) white onions, chopped
2 teaspoons paprika
1 teaspoon dried Mexican oregano
1 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
4 large garlic cloves, minced
1 3/4 cups beef broth
1 28-ounce can puréed tomatoes
2 ancho chiles, stems and seeds removed

Steps:

  • For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.
  • Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
  • For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
  • Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
  • Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
  • Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.
  • Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.
  • Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 557 milligrams, Sugar 5 grams, TransFat 0 grams

CHILI GRAVY FROM ROBB WALSH



Chili Gravy from Robb Walsh image

Make and share this Chili Gravy from Robb Walsh recipe from Food.com.

Provided by Becky Boo

Categories     Mexican

Time 26m

Yield 2 Cups, 8 serving(s)

Number Of Ingredients 9

1/4 cup lard (or veggie oil)
1/4 cup flour
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano (Mexican oregano is preferred if available)
2 tablespoons chili powder (wither homemade or dark brand, Gerhardts, or Whole Foods)
2 cups chicken broth (or water)

Steps:

  • Heat the oil in a skillet over medium-high heat.
  • Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
  • Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
  • Add chicken broth or water, mixing and stirring until the sauce thickens.
  • Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

Nutrition Facts : Calories 91.8, Fat 7.2, SaturatedFat 2.7, Cholesterol 6.1, Sodium 511.5, Carbohydrate 5, Fiber 1, Sugar 0.4, Protein 2.1

HOMEMADE CHILI POWDER



Homemade Chili Powder image

Provided by Robb Walsh

Categories     Garlic     Spice     Oregano     Cumin     Chile Pepper

Yield Makes 1 cup

Number Of Ingredients 4

1 cup ancho powder
1 teaspoon dried Mexican oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin

Steps:

  • Combine all of the ingredients in a small mixing bowl and stir until thoroughly blended. Store the chili powder in an airtight container.

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