DIY Kick Butt Chili Powder

8
Andy Anderson !

By
@ThePretentiousChef

Ah, the humble chili powder… how they have so mangled you up.

They grind up a bunch of stuff, stick it in a glass jar, and place it on the shelf.

Did you know that most chili powders have preservatives, and even additional spices like cumin? Now don’t get me wrong; I love cumin, but it doesn’t belong in a bottle labeled: CHILI POWDER. If I want some cumin in my chili recipe, I’ll add it when I am good and ready…

I want my chili powder to have one thing in it… guess what that is.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
many
Prep:
5 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • DRIED CHILIES

  • 3 medium
    guajillo chiles, about .07 ounces
  • 2 medium
    negro pasilla chiles, about 0.4 ounces
  • 1 medium
    ancho chile, about 0.4 ounces
  • 2 medium
    pasilla de oaxaca chiles, about 0.3 ounces
  • 8 medium
    del árbol chiles, about 0.1 ounces

How to Make DIY Kick Butt Chili Powder

Step-by-Step

  1. 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.
  2. 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: shop.nativeseeds.org/...whole-chiles
  3. Heat a good cast-iron skillet over medium heat until hot.
  4. Toast the dried chilies in the pan (in batches), turning occasionally until fragrant, about 1 to 2 minutes per batch.
  5. Chef’s Note: Do not toast the dried del árbol chilies.
  6. Cut the tops off the chilies (including the del árbol chilies), and shake out the seeds, then open them up and discard the ribs.
  7. Cut or tear them into pieces, and allow them to cool until crisp.
  8. 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.
  9. Repeat for the remainder of the chilies.
  10. Run the mixture though a sieve to remove any bits of skin or ribs.
  11. 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.
  12. Keep the faith, and keep cooking.

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