diy kick butt chili powder

How To Make diy kick butt chili powder

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  Chef’s Note: Okay… it’s your choice. You can purchase your chili powder from a jar (I do like Mexene’s Chili Powder, but only in a pinch), or you can put a bit of effort into it, and send your taste buds straight into the stratosphere. We’re talking pure chili powder without all the extras.
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  Chef’s Tip: I will admit that it might be difficult to pick up the chilies that I’ve recommended, plus the other thing is that a chili can differ greatly between the people that grow them. I have a site that I use because these people KNOW their chilies… you might want to give them a look-see: This link will point you to the right page: http://shop.nativeseeds.org/collections/whole-chiles
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  Heat a good cast-iron skillet over medium heat until hot.
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  Toast the dried chilies in the pan (in batches), turning occasionally until fragrant, about 1 to 2 minutes per batch.
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  Chef’s Note: Do not toast the dried del árbol chilies.
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  Cut the tops off the chilies (including the del árbol chilies), and shake out the seeds, then open them up and discard the ribs.
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  Cut or tear them into pieces, and allow them to cool until crisp.
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  Place about half of the chilies into the bowl of a food processor fitted with an S-blade, or a blender or coffee grinder, and grind away until you have a powder.
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  Repeat for the remainder of the chilies.
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  Run the mixture though a sieve to remove any bits of skin or ribs.
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  Place into a good tight sealing jar, and reserve. The amount of chili powder you just made will be enough for one big pot of homemade chili.
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  Keep the faith, and keep cooking.
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