PDA

View Full Version : Looking for a good Chile powder recipe


Rocky Branch BBQ
11-17-2016, 07:36 PM
I been making my own rubs lately and I add chile powder in most all of them. The ones I've bought are ok, but thought a Brethren would have a great recipe for one they might consider sharing.

cayenne
11-17-2016, 09:20 PM
I been making my own rubs lately and I add chile powder in most all of them. The ones I've bought are ok, but thought a Brethren would have a great recipe for one they might consider sharing.

Interesting thought.

Most of the commercial jars you buy labeled "chili powder", are actually a blend of one or more ground chile's along usually with cumin and other spices.

If you wanted to make your own ground chile blend...I'd say experiment with maybe 2-3 of your favorite dried chiles....and blend them together into a powder. Then you'd just have a good ground chile (not chili) blend.

Or, you might just really want to take it all apart and have all your favorite dried chiles separate n powder form, and then add as much of each as you like to your rub that day for that particular piece of meat...

Just go the opposite way and have all spices and seasonings separate and mix at the time of the rub creation...?

Just some rambling thoughts...

HTH,

cayenne

Moose
11-17-2016, 09:24 PM
Not quite the answer to your question, but Red Lion(Also an official Brethren vendor) makes FANTASTIC chile powders and they are the only ones we use. They also grow their own chiles on premises. To learn more:

http://www.redlionspicyfoods.com/

LYU370
11-17-2016, 09:44 PM
A friend has made some Taos Lightning and liked it quite a bit. Mild Bill's (http://mildbillsspices.com/products/taos-lightning) also sells it. Not sure if they use the same recipe or not.

Devonshire Apothecary's Taos Lightning (https://books.google.com/books?id=MsvgwTPl2YoC&pg=PA74&dq=devonshire+apothecary+taos+chili+powder&hl=en&sa=X&ved=0ahUKEwje_JXcsLHQAhUEhlQKHVrNDfEQ6AEIKzAA#v=on epage&q=devonshire%20apothecary%20taos%20chili%20powder&f=false)

I find it amusing that one of the ingredients is a commercial chili powder. Go figure...

ShadowDriver
11-17-2016, 09:53 PM
Not quite the answer to your question, but Red Lion(Also an official Brethren vendor) makes FANTASTIC chile powders and they are the only ones we use.

Thanks for the link and suggestion - Put a sampler cart together and nearly pulled the trigger until the shipping charge (double the product cost) showed up. *sigh*

I see you've posted recipes with their products included in years past. Worth it? If it's THAT good, I'll pull the trigger.

IamMadMan
11-17-2016, 09:54 PM
Consider using just dried, ground chilies, that way you control what goes into the rub and you can adjust the other spices to your liking.

If you don't grind your own chilies, you can buy almost any chilie in almost any form at; http://www.spicesinc.com/t-chiles-and-hot-peppers.aspx

robert-r
11-18-2016, 12:35 AM
I've been making/using this: http://www.food.com/recipe/alton-browns-chili-powder-225751

Dr. Trout Bum
11-18-2016, 05:28 AM
Also not a recipe, but Chimayo red chile is what I have used all my life - won't use anything else.

Google ChimayoToGo

DrewZ
11-18-2016, 08:18 AM
I've used the Serious Eats guidelines (http://www.seriouseats.com/recipes/2015/01/chili-puree-replace-chili-powder-recipe.html) to make chili paste, but you can use the same guidelines to make your own powder. Exponentially better than generic chili powder.

bram03
11-18-2016, 08:26 AM
My Chili Powder: yields about 1 cup
*
For mildness and flavor:
4 Ancho chilies (or any combo of mild dried peppers)
3 Dried New Mexico chilies (or any combo of mild dried peppers)
3 Cascabel peppers

For heat:
4(depending on how hot you want it) Dried Chiles de Arbol or
3 Chipotle (or any combo of hot peppers)

For flavor:
2 tablespoons cumin seeds, toasted
2 tablespoons garlic powder
2 teaspoons ground oregano (Mexican oregano, if you can get it)
2 tablespoon Smoked Paprika
*
Stem, de-seed and roast peppers on 350 for about 8 min Toast cumin on medium high heat till faint wiffs of smoke can be seem (about
2-3 min)

Grind everything till it's a powder

BIG ALAN
11-20-2016, 12:32 AM
I've been making/using this: http://www.food.com/recipe/alton-browns-chili-powder-225751

X2. I've been using AB's recipe for many years. It was coupled with his Texas Chile recipe, which I also make. (NO beans in Chile). Since all of CA is a suburb of Mexico, all the dried chili peppers needed to make it are all easily available in markets.

Moose
11-20-2016, 12:37 AM
Thanks for the link and suggestion - Put a sampler cart together and nearly pulled the trigger until the shipping charge (double the product cost) showed up. *sigh*

I see you've posted recipes with their products included in years past. Worth it? If it's THAT good, I'll pull the trigger.

Their shipping hurts, although it's less painful if you place larger orders. Is it worth it? I'd say yes, especially given the quality and price of their product.

Rocky Branch BBQ
11-20-2016, 09:52 PM
Thanks for all the excellent ideas/recipes. Looks like I will be in test mode for a while. Thank you Brethren!