Chili powder (just for Chili)

Podge · 11-16-2008, 02:42 PM

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 !!

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.

Alexa RnQ · 11-16-2008, 02:58 PM

Dr. BBQ recommends Pendery's San Antonio Red.

Westexbbq · 11-16-2008, 03:07 PM

As per above along with Gebharts and I have also used Original 214-D Texas Red from Mild Bills.

Ford · 11-16-2008, 04:08 PM

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.

drbbq · 11-16-2008, 04:17 PM

Quote:

Originally Posted by DivaHerself

Dr. BBQ recommends Pendery's San Antonio Red.

Hey I thought that was a secret!:)

Podge · 11-16-2008, 04:22 PM

Quote:

Originally Posted by Ford

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.

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.

drbbq · 11-16-2008, 04:34 PM

There's a ton of info all over the net but my CASI Wisconsin State Championship recipe including dumps is in the NFL book.

U2CANQUE · 11-16-2008, 04:38 PM

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/Merc...roduct_Count=0

http://www.urbanherbsonline.com/Merc...roduct_Count=2

http://http://www.urbanherbsonline.c...roduct_Count=6

River City Smokehouse · 11-16-2008, 05:48 PM

Williams makes some good seasonings. I use their Tex Mex Chili seasoning. They also have just chili powder alone too.
Williams Seasonings

CajunSmoker · 11-16-2008, 06:32 PM

My favorite

http://www.mexene.com/

Against The Grain · 11-16-2008, 08:27 PM

I like Wick Fowlers chile kits but I only use the seasoning, i use fresh onions and garlic, throw away the masa.

Jacked UP BBQ · 11-16-2008, 09:14 PM

Did you ever try and dry and make your own chili powder? It turns out great.

Against The Grain · 11-16-2008, 09:52 PM

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.

RixCue · 11-16-2008, 10:29 PM

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

Quote:

Originally Posted by OC PIG ASSASSINS

Did you ever try and dry and make your own chili powder? It turns out great.

Monty · 11-16-2008, 11:24 PM

I just found a dealer for this

, which you can't buy usually outside Texas (I heard): Gebhardt's Original "Eagle" Brand. Bought me (4) - 3 OZ bottles

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

), 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/Histo...iliHistory.htm
and
Here is a where you can buy your own bottle of Gebhardt's Eagle Brand Chili Powder - http://www.texmex.net/Products/gebha...ili_powder.htm

Cheers!

11-16-2008, 02:42 PM	#1
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky. Downloads: 0 Uploads: 0	Chili powder (just for Chili) 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 !! 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.

11-16-2008, 02:58 PM	#2
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	Dr. BBQ recommends Pendery's San Antonio Red. __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

11-16-2008, 03:07 PM	#3
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	As per above along with Gebharts and I have also used Original 214-D Texas Red from Mild Bills. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

11-16-2008, 04:08 PM	#4
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	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 Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

11-16-2008, 04:34 PM	#7
drbbq is One Chatty Farker Join Date: 10-26-04 Location: Saint Petersburg, Florida Downloads: 0 Uploads: 0	There's a ton of info all over the net but my CASI Wisconsin State Championship recipe including dumps is in the NFL book. __________________ Ray Lampe Dr. BBQ The Honey Badger of BBQ. I just don't give a sh!t.

11-16-2008, 04:38 PM	#8
U2CANQUE is One Chatty Farker Join Date: 07-04-06 Location: Cleveland, OH Downloads: 0 Uploads: 0	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/Merc...roduct_Count=0 http://www.urbanherbsonline.com/Merc...roduct_Count=2 http://http://www.urbanherbsonline.c...roduct_Count=6 __________________ Them Ohio City Boys BBQ Competition Team 2 Worthless Nuts Them Ohio City Boys All Jacked Up Cleveland, Ohio Jambo (J-3) Black on Black-with Hot Rod Flames FEC w/ IQ4

11-16-2008, 05:48 PM	#9
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	Williams makes some good seasonings. I use their Tex Mex Chili seasoning. They also have just chili powder alone too. Williams Seasonings __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

11-16-2008, 06:32 PM	#10
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	My favorite http://www.mexene.com/ __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

11-16-2008, 08:27 PM	#11
Against The Grain Full Fledged Farker Join Date: 06-30-07 Location: Galveston Downloads: 0 Uploads: 0	I like Wick Fowlers chile kits but I only use the seasoning, i use fresh onions and garlic, throw away the masa. __________________ "The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team

11-16-2008, 09:14 PM	#12
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	Did you ever try and dry and make your own chili powder? It turns out great.

11-16-2008, 09:52 PM	#13
Against The Grain Full Fledged Farker Join Date: 06-30-07 Location: Galveston Downloads: 0 Uploads: 0	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. __________________ "The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team

11-16-2008, 11:24 PM	#15
Monty Take a breath! Join Date: 05-21-08 Location: Martini, Texas Downloads: 0 Uploads: 0	I just found a dealer for this , which you can't buy usually outside Texas (I heard): Gebhardt's Original "Eagle" Brand. Bought me (4) - 3 OZ bottles 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 ), 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/Histo...iliHistory.htm and Here is a where you can buy your own bottle of Gebhardt's Eagle Brand Chili Powder - http://www.texmex.net/Products/gebha...ili_powder.htm Cheers! __________________ Monty "When a defining moment comes along - you either define the moment - or the moment defines you" -- Tin Cup *________________________________* 20X42 Klose "The Deluxe Grill Chef Smoker" Primo Oval Junior Cook'n'Kettle Sr. (almost 50 yrs old!) "Big Chief" ES (for Christmas Jerky!) Last edited by Monty; 11-17-2008 at 04:26 PM..

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