Mikhail
Babbling Farker
From 16Adams' chili thread, I was wondering what the good cooks here like in a chili powder or mix. Gebhardt's is pretty hard to find here.
Your thoughts?
Your thoughts?
Best chili powder? Opinions please
- Thread starter Mikhail
- Start date
LloydQ
is One Chatty Farker
I like Badia quite a bit. Cheap, too.
scp
is Blowin Smoke!
Last bottle I got from Walmart..but am getting low and noticed they are no longer selling Gebhart.
So now I am looking too...may have to give a go at making my own.
So now I am looking too...may have to give a go at making my own.
Bottles for me:
No flour no sugar no msg no soy and Chili Pepper listed first on label.
Gebhardt-Mexene
In Packages :
Williams Non-salt and Sucklebusters $$$
And a product packaged called Morton's Chili Blend
No flour no sugar no msg no soy and Chili Pepper listed first on label.
Gebhardt-Mexene
In Packages :
Williams Non-salt and Sucklebusters $$$
And a product packaged called Morton's Chili Blend
Mikhail
Babbling Farker
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.
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I don’t have clue about those you ask but here’s a bigger batch knock off using 4# meat that you could split up and experiment with. What a cool way to spend the day
https://copykat.com/2015/04/05/chilis-chili-recipe/
https://copykat.com/2015/04/05/chilis-chili-recipe/
Mikhail
Babbling Farker
That looks great - and it has masa, which is required for me - bookmarked. Thanks!
dadsr4
somebody shut me the fark up.
We use Penzeys, they have different ones.
Tannhauser42
Full Fledged Farker
Living in DFW, I've got to go with the Fort Worth classic: Penderys Original Chile Blend.
Battleborn
Knows what a fatty is.
I like Big Ron's chili blend
. bigronswebsite.com
. bigronswebsite.com
I like McCormicks Tex-Mex, nice amount of heat.
I've heard Mexene's Chili powder is supposed to pretty good. Haven't tried it though. I've tried several from Mild Bill's that were very good. San Antonio Original & Stockyard Special.
There's also another place the was fighting with Mild Bill's a few years ago, they sell a chili powder called MeeMaw's. Pretty crappy website, hasn't been updated in years. http://www.texmex.net/ Here's their feuding page http://www.texmex.net/press.htm
There's also another place the was fighting with Mild Bill's a few years ago, they sell a chili powder called MeeMaw's. Pretty crappy website, hasn't been updated in years. http://www.texmex.net/ Here's their feuding page http://www.texmex.net/press.htm
BigThicket
Full Fledged Farker
I like Sucklebusters or good ol’ McCormick.
Bacchus2b
is Blowin Smoke!
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.
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
is Blowin Smoke!
Pendery's is what a lot of competition cookers use. Gebharts is what I use. Mexene is good too. I also like Penzys.
BobBrisket
Moderator
^^^^^^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
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EyeBurnEverything
is Blowin Smoke!
If you can find it.........
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