Best chili powder? Opinions please - Page 2

Bacchus2b · 11-10-2018, 02:44 PM

If you've never tried before, make your own Chili Powder. In Texas we have access to dried Chili peppers everywhere, but for those of you in other areas, these days it's easy to order dry peppers off of Amazon.

Start out with common dried peppers like Ancho, Guajillo, Anaheim, and Arbol. (Make your own ratio based on the heat level you enjoy) Get a big bowl, sit in front of the TV, and start breaking them in half to remove the seeds and stems. Toast the flesh on a sheet pan in a 400 degree oven for about twenty seconds, or when the edges start to curl. You can also toast them in a heavy skillet but be careful as they burn easily, and if that happens they will taste bitter. Cool for a few minutes and grind in an electric coffee grinder (I have one reserved just for spices).

The depth of flavor you get from grinding your own powder is incomparable to store bought spices. People will all want to know the secret to your awesome chili. It takes longer to make your own chili powder, but no comparison as far as flavor is concerned.

chingador · 11-10-2018, 09:31 PM

Pendery's is what a lot of competition cookers use. Gebharts is what I use. Mexene is good too. I also like Penzys.

BobBrisket · 11-10-2018, 09:47 PM

Quote:

Originally Posted by Bacchus2b

If you've never tried before, make your own Chili Powder. In Texas we have access to dried Chili peppers everywhere, but for those of you in other areas, these days it's easy to order dry peppers off of Amazon.

Start out with common dried peppers like Ancho, Guajillo, Anaheim, and Arbol. (Make your own ratio based on the heat level you enjoy) Get a big bowl, sit in front of the TV, and start breaking them in half to remove the seeds and stems. Toast the flesh on a sheet pan in a 400 degree oven for about twenty seconds, or when the edges start to curl. You can also toast them in a heavy skillet but be careful as they burn easily, and if that happens they will taste bitter. Cool for a few minutes and grind in an electric coffee grinder (I have one reserved just for spices).

The depth of flavor you get from grinding your own powder is incomparable to store bought spices. People will all want to know the secret to your awesome chili. It takes longer to make your own chili powder, but no comparison as far as flavor is concerned.

^^^^^^This!

If not an option, don't know if you can have any Hispanic markets of even a Hispanic spice section in a WalMart or grocery store. If you can find dry pods, go the toasting and grinding route.

The cheapy Walmart brand is decent. Dark color and deep flavor. Not much heat at all, but that's what I use for powdered or I buy the bags from the different spice distributors.

Bob

Jorge · 11-10-2018, 09:52 PM

http://www.penderys.com/terlingua-be...le-recipe.html

EyeBurnEverything · 11-10-2018, 09:56 PM

If you can find it.........

LYU370 · 11-10-2018, 10:11 PM

Quote:

Originally Posted by Mikhail

For those of you familiar with it, what I'd like to get close to is either Charlie's Ale House chili from Chicago or Longhorn Steakhouse's. Both no beans, both delicious. Charlie's is more flavorful and has lots of peppers in it, but Longhorn's is the best commercial basic chili I know of. More meaty than tomatoey.

Just noticed this, thought you were looking for a chili powder. Try some Bad Attitude Chili been making it for years, everyone loves it. Although until recently I never found Hatch chiles, so I've always used a combination of fresh chiles, ranging from mild to hot to get as much chile flavor in as possible. I usually add a couple of each, cubanelles, anaheims, long hots, jalapenos, habaneros, poblanos, etc... Adjust the peppers and quantity to your heat level, I like enough heat so you know it's chili, but not so much that you can't finish a bowl without having to stop to cool off.

16Adams · 11-10-2018, 10:19 PM

Weather supposed to suck tomorrow. I may venture out and buy some dried chiles and do the quick toast and grind. Besides, there’s not much better entertainment than a pre blizzard grocery store.

16Adams · 11-11-2018, 06:33 AM

So “End cap” pepper Question. Off memory it seems the dried Chile bags have guessing 15-20 dried peppers???

Question: How many of those stemmed seeded flash dried and ground peppers does it take to get two tablespoons of chili powder?

I’ve got Mexican Oregeno and Cumin.

bschoen · 11-11-2018, 06:42 AM

It would depend on the dried chiles, dried poblanos have a lot more flesh than dried cascabells. If you have a standard blade style coffee grinder, deseed and then tear up the dried peppers and stuff as much will fit into the grinder, don't be afraid to squash them down. A full grinders worth will certainly give you two tablespoons.

16Adams · 11-11-2018, 06:49 AM

Thanks!! I found this online

https://www.garlicandzest.com/hearty...ili-con-carne/

They make a paste from the dried chili. I may try this using a Pueblo or Hatch green chile instead of adobo. I struggle following a recipe. I have adobo sauce in the pantry.

My mind tells me to follow directions

My heart screams MSU and enjoy.

chingador · 11-11-2018, 09:03 AM

Quote:

Originally Posted by Bacchus2b

If you've never tried before, make your own Chili Powder. In Texas we have access to dried Chili peppers everywhere, but for those of you in other areas, these days it's easy to order dry peppers off of Amazon.

Start out with common dried peppers like Ancho, Guajillo, Anaheim, and Arbol. (Make your own ratio based on the heat level you enjoy) Get a big bowl, sit in front of the TV, and start breaking them in half to remove the seeds and stems. Toast the flesh on a sheet pan in a 400 degree oven for about twenty seconds, or when the edges start to curl. You can also toast them in a heavy skillet but be careful as they burn easily, and if that happens they will taste bitter. Cool for a few minutes and grind in an electric coffee grinder (I have one reserved just for spices).

The depth of flavor you get from grinding your own powder is incomparable to store bought spices. People will all want to know the secret to your awesome chili. It takes longer to make your own chili powder, but no comparison as far as flavor is concerned.

I have tried that a couple times and really didn't like the results. Over toasted. If I use dried chilis I prefer to rehydrate and blend.

robert-r · 11-11-2018, 11:30 AM

This is pretty damn good:

https://www.foodnetwork.com/recipes/...recipe-1943055

OklaDustDevil · 11-11-2018, 11:51 AM

Being a Texas girl, my wife will only use Williams chili seasoning packets. I don’t know why, seems it’s a Texas thing . . . .

cowgirl · 11-11-2018, 11:56 AM

Quote:

Originally Posted by OklaDustDevil

Being a Texas girl, my wife will only use Williams chili seasoning packets. I don’t know why, seems it’s a Texas thing . . . .

That's my favorite too.

16Adams · 11-11-2018, 12:00 PM

I’ve got multiple Williams-No Salt Added in the pantry. May need to get more :-))

11-10-2018, 02:44 PM	#16
Bacchus2b is One Chatty Farker Join Date: 11-01-14 Location: North Texas	If you've never tried before, make your own Chili Powder. In Texas we have access to dried Chili peppers everywhere, but for those of you in other areas, these days it's easy to order dry peppers off of Amazon. Start out with common dried peppers like Ancho, Guajillo, Anaheim, and Arbol. (Make your own ratio based on the heat level you enjoy) Get a big bowl, sit in front of the TV, and start breaking them in half to remove the seeds and stems. Toast the flesh on a sheet pan in a 400 degree oven for about twenty seconds, or when the edges start to curl. You can also toast them in a heavy skillet but be careful as they burn easily, and if that happens they will taste bitter. Cool for a few minutes and grind in an electric coffee grinder (I have one reserved just for spices). The depth of flavor you get from grinding your own powder is incomparable to store bought spices. People will all want to know the secret to your awesome chili. It takes longer to make your own chili powder, but no comparison as far as flavor is concerned. __________________ KCBS Certified BBQ Judge SCA Certified Judge Lone Star Grillz Large IVS Cookshack FEC-100 Weber Summit 420 Gasser Pit Barrel Cooker Weber 26" Kettle PK Classic Grill

11-10-2018, 09:31 PM	#17
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	Pendery's is what a lot of competition cookers use. Gebharts is what I use. Mexene is good too. I also like Penzys. __________________ ______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order.

11-10-2018, 09:52 PM	#19
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	http://www.penderys.com/terlingua-be...le-recipe.html __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

11-11-2018, 11:30 AM	#27
robert-r is One Chatty Farker Join Date: 03-29-15 Location: AntHome 92025	This is pretty damn good: https://www.foodnetwork.com/recipes/...recipe-1943055 __________________ 18.5/14.5 WSMs, 26.5 XL, 22.5 Performer, JJ & SJ Kettles, OKJ Highland, Genesis 330

11-11-2018, 11:51 AM	#28
OklaDustDevil is one Smokin' Farker Join Date: 10-13-17 Location: SoCal, by way of Oklahoma & Texas Name/Nickname : Ray	Being a Texas girl, my wife will only use Williams chili seasoning packets. I don’t know why, seems it’s a Texas thing . . . . __________________ [FONT="Arial"][SIZE="2"][B]Red Weber Ltd Ed 22" Weber 18" Mak 1-Star Pellet Smoker Chuckwagon Cookers Horizontal Offset Stickburner Southern Cookers Vertical Stickburner[/B][/SIZE][/FONT]

11-10-2018, 09:56 PM	#20
EyeBurnEverything is One Chatty Farker Join Date: 06-04-18 Location: In the Matrix Name/Nickname : Candice	If you can find it.........

11-10-2018, 10:19 PM	#22
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Weather supposed to suck tomorrow. I may venture out and buy some dried chiles and do the quick toast and grind. Besides, there’s not much better entertainment than a pre blizzard grocery store.

11-11-2018, 06:33 AM	#23
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	So “End cap” pepper Question. Off memory it seems the dried Chile bags have guessing 15-20 dried peppers??? Question: How many of those stemmed seeded flash dried and ground peppers does it take to get two tablespoons of chili powder? I’ve got Mexican Oregeno and Cumin.

11-11-2018, 06:42 AM	#24
bschoen Babbling Farker Join Date: 12-27-17 Location: State of Denial Name/Nickname : Bruce	It would depend on the dried chiles, dried poblanos have a lot more flesh than dried cascabells. If you have a standard blade style coffee grinder, deseed and then tear up the dried peppers and stuff as much will fit into the grinder, don't be afraid to squash them down. A full grinders worth will certainly give you two tablespoons.

11-11-2018, 06:49 AM	#25
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Thanks!! I found this online https://www.garlicandzest.com/hearty...ili-con-carne/ They make a paste from the dried chili. I may try this using a Pueblo or Hatch green chile instead of adobo. I struggle following a recipe. I have adobo sauce in the pantry. My mind tells me to follow directions My heart screams MSU and enjoy.

11-11-2018, 12:00 PM	#30
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	I’ve got multiple Williams-No Salt Added in the pantry. May need to get more :-))