Knowledge is Delicious

A collection of chili powders I have accumulated throughout the years. One of the essential ingredients in a bowl of red. Use 2 tbsp per pound of meat. Add throughout cooking chili.

The Baron’s Chili Powder

• 1 TBL ground mild red chile
• 1 1/2 tsp ground cumin
• 1 tsp non-iodized salt
• 1/2 tsp garlic powder
• 1/2 tsp ground coriander
• 1/2 tsp dried Mexican oregano
• 1/8 tsp ground cloves
• 1/8 tsp ground allspice

Blend well.

Chili Powder #2

• 1 pound ancho chile powder
• 4 oz mild paprika
• 4 oz freshly ground cumin
• 4 oz garlic powder
• 2 oz ground oregano
• 1 TBL cayenne

Mix well.

Chili Powder #3

• 5 parts dried ground red New Mexican chiles
• 2 parts garlic powder
• 1 1/2 parts ground cumin
• 1 1/2 parts dried oregano
• 1 part dried ground cayenne pepper
• 1 part dried ground pasilla chili or ancho chili

Mix well.

Chili Powder #4

While commercial chili powder is fine in some applications, it usually contains other ingredients that distract from the chile flavor. Grinding your own powder from freshly toasted dried chiles is easy and can make a compelling difference in recipes. Simply tear seeded, stemmed, toasted chiles into pieces; place in a spice grinder; and pulverize for 30 to 40 seconds.

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