Chili Powder is an essential spice for many dishes in Tex-Mex and South-Western American Cuisine. It's used in a number of popular foods like re-fried beans, enchilada sauce, various cooked meats, and of course, chili con carne, or just chili, as it's commonly shortened to.
Homemade chili powders from whole dried chilies have a superior taste to what you can typically get in the premade chili powders from your average grocery store. If you live outside the Americas you may have difficulty finding a proper Tex-Mex chili powder at all.
Whole chilies, like whole peppercorns and other whole spices, keep longer than their pre-ground counterparts and have more flavor as they are ground much closer to their use in cooking and consumption in prepared dishes. I would strongly encourage you to try making your own chili powder and use more whole spices in general so that you can have the best possible experience with your cooking.
Ingredients
3 - Ancho Chilies
3 - Guajillo Chilies
3 - New Mexico (Hatch) Chilies
3 - Pasilla Negro Chilies
2 Tbsp - Cumin Seed
1 Tbsp - Crushed Red Pepper (Optional, for heat)
1 Tbsp - Oregano
1 Tbsp - Paprika
1 Tbsp - Garlic Powder
Instructions
1. Take your chilies, cut the stems off, and cut them open to remove the seeds. Then discard stems and seeds
2. Cut chilies into smaller pieces, about 1/2 inch in width and place them into a large deep skillet
3. Add Cumin Seed and Crushed Red Pepper then place onto stove
4. Over low heat, slowly toast the cumin and chilies for 1-2 minutes after you notice some smoke rising from the skillet, the cumin should be slightly browned. Being careful not to let anything burn.
5. Remove from heat and let rest a minimum of 5 minutes, or until cool enough to handle.
6. Using a Spice Grinder, Coffee Grinder, or Blender, grind all chilies and cumin into a fine powder. Add Oregano during the grinding process to ensure it is ground as well.
7. You can use a fine mesh collander to filter your chili powder to remove any large un-ground pieces so you can try grinding them again.
8. After the Chilies, Cumin, and Oregano are all ground, add Paprika and Garlic Powder.
9. Mix everything until thoroughly combined and all spices are evenly distributed throughout the Chili Powder
10. Find a nice Tex-Mex dish to try with your fresh Chili Powder
Timestamps
0:00 - Intro
0:17 - Ingredients
0:49 - Removing Stems and Seeds from Chilies
1:28 - Cutting Chilies into pieces and adding Cumin
1:45 - Toasting Chilies and Cumin
2:30 - Grinding Chilies into Powder
3:00 - Additional Spices
3:22 - Mixing Chili Powder
3:41 - Taste Test
4:21 - Ending
Amazon Links
Ancho Chiles - [ Ссылка ]
Guajillo Chiles - [ Ссылка ]
New Mexico (Hatch) Chiles - [ Ссылка ]
Pasilla Negro Chiles - [ Ссылка ]
Cumin Seed - [ Ссылка ]
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Email - GranvilleDaveYT@gmail.com
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