diy essentials: awesome pot o’ chili powder

How To Make diy essentials: awesome pot o’ chili powder

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  PREP/PREPARE
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  What will you need? You will need a spice or coffee grinder to make this recipe.
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  What is it? This is my blend of spices for use primarily in a nice comfy pot of chili. You can use it in other recipes, like taco meat, or whatever you choose, but I think this spice mix works best in a slow-simmered pot full of chili.
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  Chilis This recipe calls for 1/2 cup of chili powder, so you have two choices: You can use a good store-bought version, or you can make you own by grinding up dried chilis. There are a lot of different chilis out there in the wide world. I created this history of chilis, and a list of many of the different varieties. https://www.justapinch.com/recipes/non-edible/non-edible-other-non-edible/chef-andy-s-classroom-working-with-chili-peppers.html Some of my favorite chili varieties for this recipe are guajillo, negro pasilla, ancho, pasilla de Oaxaca, and del árbol. All of these have great deep flavor, and mild-to-medium heat.
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  Paprika Paprika is a blend of dried, ground red chili peppers. The type of peppers used and how they are prepared determines the type of paprika produced. Most paprikas have a mild flavor with a peppery zing, and the amount of heat is determined by the type of peppers used. You could consider paprika a mild chili powder that, depending on type, can add diverse degrees of sweet, hot or smokey flavor to your dishes. In addition to flavor, it also adds bold color to a dish that can make it pop visually. For this recipe, I would recommend using a smoked version of paprika. Not only will it add a peppery flavor to the dish, but it will also add a nice satisfying smoky layer. The choice, however, is yours to make.
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  How to store it? Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. I also love using Weck jars. They are glass, come in all sizes and shapes, and have excellent lids. If you shop online, you can go to Amazon, type in “Weck Jars” and you will find a ton of them. They last forever, unless you break them, and are very reasonable, price wise. Dry spices should be kept in a cool space, away from sunlight (spice cabinet). If properly stored, this spice should last 8 – 10 months. Easy/Peasy.
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  Gather your ingredients (mise en place).
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  There are two items in this recipe that require grinding in a spice grinder: The dried chilis, and the dehydrated onions. If you are using store-bought chili powder, then grinding is not necessary; however, you will still need to grind up the onions.
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  Once all the grinding is accomplished, mix all the spices together and place them into a skillet and heat over medium heat for a few minutes. DO NOT let them burn. Then remove from the heat and allow to completely cool.
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  Place into a good container with a tight-fitting lid. Refrigeration is not necessary, just treat them like any other spice by keeping them in a cool/dry space in your cozy spice cabinet.
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  PLATE/PRESENT
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  Use this spice in place of the chili spice called for in a nice pot of chili. Enjoy.
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  Keep the faith, and keep cooking.
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  Namasté
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