Chili powder (just for Chili)

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This subject should probably be in another forum catagory, but I wanted to ask my fellow competitors what their favorite chili powder is, and where to get some. Since we're all ingredient snobs, what a better place to ask !!:icon_bigsmil

I'm looking for a good chili powder to make pots of chili during this winter. Seems to me that all chili powders taste too close to the same for me.
 
Dr. BBQ recommends Pendery's San Antonio Red.
 
As per above along with Gebharts and I have also used Original 214-D Texas Red from Mild Bills.
 
Penderys will give you the best selection. I guess what kind depends on what type of heat and flavor you want. DivaHerself is correct that Ray likes San Antonio Red as a finish for ribs. It's also used as part of dump 3 by a lot of top comp chili cooks as it adds a nice red color with little taste.

We've tried some kits and Carol put together a fairly nice blend that feature chipotle with just a touch of hab. More Chipotle in the gravy dump than in the meat dump. But 2 or 3 other types in each dump plus of course garlic and onion. These are all pure chili powders.
 
Ford said:
Penderys will give you the best selection. I guess what kind depends on what type of heat and flavor you want. DivaHerself is correct that Ray likes San Antonio Red as a finish for ribs. It's also used as part of dump 3 by a lot of top comp chili cooks as it adds a nice red color with little taste.

We've tried some kits and Carol put together a fairly nice blend that feature chipotle with just a touch of hab. More Chipotle in the gravy dump than in the meat dump. But 2 or 3 other types in each dump plus of course garlic and onion. These are all pure chili powders.
Click to expand...

I guess I need to get familar with "dumps".. all i usually do, is brown the meat, and "dump" everything else in there at once and eat when the smell is about to starve me.. anywhere from 30 minutes to a few hours.
 
There's a ton of info all over the net but my CASI Wisconsin State Championship recipe including dumps is in the NFL book.
 
Here are some that I use that hit the spot, use the Amazon Chili Powder lightly, it builds, not an instant hot, and if you let the chili cool down, fridge, and reheat, it will intensify the heat....mild flavor, we use it in the Chocolate Creme Brulee desert dish that we turned in....subtle heat that sneeks up on you....also on the fudge brownies....dusted with a mixture of the amazon chili powder, cinnamon, and powdered sugar....
He (Urban Herbs) will also take the time out to discuss with you and kind of build one for you based on your taste

http://www.urbanherbsonline.com/Mer...cho&Category_Code=GroundChile&Product_Count=0

http://www.urbanherbsonline.com/Mer...llo&Category_Code=GroundChile&Product_Count=2

http://http://www.urbanherbsonline....ile&Category_Code=GroundChile&Product_Count=6
 
I like Wick Fowlers chile kits but I only use the seasoning, i use fresh onions and garlic, throw away the masa.
 
I do for very large batches, last Veterans day did a 40 gallon batch, and used 120pounds of beef. Couldn't afford Wicks for that.
 
I got into that a few years back, after finding the Smokering site. It may take a little time but you can sure come up with some tasty stuff.


Rick
OC PIG ASSASSINS said:
Did you ever try and dry and make your own chili powder? It turns out great.
Click to expand...
 
I just found a dealer for this :cool:, which you can't buy usually outside Texas (I heard): Gebhardt's Original "Eagle" Brand. Bought me (4) - 3 OZ bottles :biggrin:
picture.php


It is not only considered one of the very, if not the best Chili Powder (due to the fact it is 97% real "Ancho Chile" powder, all others have much more added :wink:), but many say in 1890 William Gebhardt was the inventor of the first commercially available Chili Powder. He called it "Tampico Dust" first, then in 1896 renamed it "Eagle Brand Chili Powder" and registered the trademark.

Here is where you can find everything you ever wanted to know about the history of Chili ... Texas Red ... it's a great read - http://whatscookingamerica.net/History/Chili/ChiliHistory.htm
and
Here is a where you can buy your own bottle of Gebhardt's Eagle Brand Chili Powder - http://www.texmex.net/Products/gebhardt_chili_powder.htm

Cheers!
 
Last edited:
Love Mild Bills and Gebhardts is a staple in my comp chili as well....but there is a company that makes a really good comp powder here on the Right Coast...

http://www.redlionspicyfoods.com/products.htm

I like the Best Batch XX HOT for non comp chili as well. There is a recipe called pork and liquor that has one many an Freestyle chili comp for me. I dont use the beef as it recommends, just a whole smoked pork butt, diced or shredded. The crowds love it everytime!!

ps the 20 pepper hot sauce adds just the right thickness to fresh comp salsa and a little zing to go with it!
 
I'm a fan of Pendery's as well. I use a lot of San Antonio Red, as well as Ft. Worth lite.

I'm planning to go over there and stock up after Thanksgiving. Take a look at their site and let me know what looks interesting to you, and I'll pick up some samples and save you a little on shipping if you like.
 
I use Ft. Worth Light from Penderys and Texas Red and Mexene from Mild Bills.
 
I really do appreciate the help and websites from you all !!..:grin::grin: Sounds like now i need to do some more research on the internet, but seems like you all have given me some sites to order from and start experimenting.
 
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