[CH] chili powder recipes
Judy Howle (howle@ebicom.net)
Wed, 16 Sep 1998 12:25:04 -0500
Here is a collection of recipes. I see a lot of them use paprika or just
red pepper. I would use dried NM chiles and any of the following, if
available: Ancho, Pasilla, Mulato, chiltepin. Ancho is the variety used in
most commercial chili powders.
If anybody has saved the chili powder mix recipe which is made up for gifts
along with the chili recipe that uses the mix, please send it to me! I have
lost it.
Judy
* Exported from MasterCook *
>
> CalTex Chili Powder
>
>Recipe By :
>Serving Size : 1 Preparation Time :0:00
>Categories : Meat, Miscellaneous MC
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1/4 cup toasted cumin seed -- ground
> 2 tablespoons toasted coriander seed -- ground
> 2 tablespoons paprika
> 1 tablespoon toasted teicherry black peppercorns -- ground
> 2 1/4 teaspoons chipotle chilies -- ground
> 1 1/2 teaspoons pequin chiles with seeds -- ground
> 3/4 teaspoon dried cascabels with seeds -- ground
> 1/2 teaspoon ginger -- grond
> 1 teaspoon cloves -- ground
>
>Sift all the ingredients together and store in a tightly sealed jar.
>
> - - - - - - - - - - - - - - - - - -
>
>
> * Exported from MasterCook *
>
> Chili Powder #1
>
>Recipe By : INTERNET RECIPES FROM CHILE-HEADS DIGEST
>Serving Size : 1 Preparation Time :0:30
>Categories : Seasoning MC
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 6 dried New Mexico hot peppers
> 6 dried Chipotle peppers
> 3 Pasilla Negro peppers
> 2 Mulato peppers
> 6 tablespoons cumin seed
> 6 tablespoons coriander seed
> 1 tablespoon whole cloves
> 3 tablespoons celery seed
> 2 tablespoons ground Cayenne
>
>1. Break up the New Mexico, chipotle, and mulato chiles. Toast the chiles in
>small batches on an ungreased skillet, or comal over medium heat until they
>just begin to release their aroma. Do not let them darken or the may become
>bitter.
>2. Toast the cumin, coriander, and cloves on an ungreased skillet, or comal
>over low heat until they release their fragrance and become lightly roasted,
>about three minutes.
>3. Grind the toasted spices and celery seed (best to use a spice grinder).
>4. Grind the chiles in a spice grinder or food processor.
>5. Mix the ground chiles, spices, and ground cayenne. This receipe is an
>adaptation of one appearing in "New Southwestern Cooking" by Dille &
>Belsinger. Since I never have the chiles called for in the receipe, I
>invariably "wing it." The spices seem to be the important factor so
>substituting different chiles doesn't make a major difference in the
>finished product.
>From Glen Hosey's Recipe Collection Program, hosey@erols.com
* Exported from MasterCook *
Chili Powder
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seasonings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c. dried chili peppers or
3/4 c. crushed hot red
pepper flakes
1/4 c. ground cumin
2 Tbsp. garlic powder
1 Tbsp. oregano
1 Tbsp. cayenne or more to taste
Remove stems and most of seeds from the chili peppers;shred coarsely. Put all
ingredients in blender and whirl until powdered; let chili powder settle
before removing cover of blender.
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* Exported from MasterCook *
Cookie's Chili Powder
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seasonings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbsp. cayenne pepper
5 Tbsp. cumin powder
1 Tbsp. oregano
2 Tbsp. basil
1 Tbsp. salt
1 Tbsp. garlic powder
Mix all well. Keep in glass container with seal. Use to taste in chili.
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* Exported from MasterCook *
Homemade Chili Powder
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seasonings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder
Mix well. Place in an airtight container. Adjust red pepper to taste for a
hot or mild blend. This makes 2/3 cup.
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* Exported from MasterCook *
Red Chili Powder
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seasonings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
Rinse chiles with cold water, dry. Place chiles on baking sheet. Bake at 350
degrees for about 2 minutes, until stiffened, turn frequently. Cool. Remove
and discard stems, seeds, inner veins and any dark spots. Place chiles in
electric blender, process at high speed until ground. Sieve powder to remove
large flakes, if desired. Store in a cool, dark place or freeze.
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Here is one mix for chili that I found on the Net:
For chili seasoning, we make up batches consisting of 8 parts chili powder,
2 parts ground cumin, and 1 part crushed (not ground) cayenne peppers.
To make seasoning from scratch, use the following (this is approximate, I
usually just dump some in until it tastes right). This seasons one batch
made with about 1 1/2 lbs. meat.
3-6 Tbs. pure ground chile such as NM/Anaheim, Ancho, Chimayo, or any
combination of these. Can use Mulato or Pasilla too, if available.
Cayenne pepper to taste; depends on how hot the above chile powder is and
how hot you like it. Probably about 1 tsp. to start with for med-hot.
1 tsp. garlic powder (I use fresh garlic, 2 large cloves)
2 tsp. oregano
2-3 tsp. cumin