Re: [CH] Chili powder

Rich McCormack (macknet@pacbell.net)
Sun, 07 Nov 1999 08:37:38 -0800

Jim Campbell wrote:
> 
> Onion, Garlic, Cumin, Salt
> 
> Not necessarily in that order.  Cumin is one of the 'key' ingredients as
> it, as much as anything, is what gives it that chili powder flavor.

I also add some coarsely crushed Mexican oregano and black pepper 
when I make a batch of My Chile (yes, that is how I spell the 
abrieviated name of the meat and chile stew I frequently cook up 
and call Carne con Chiles).  

I read a newspaper article on "Championship Chili" years (probably 
25 or so) ago.  One "award winning" chili champ stressed NOT using 
bottled, commercial chili powder nor to pre-mix (as in add the cumin, 
etc.) and store chili powder in the kitchen cabinet...said the spices 
would lose their pungency too quickly.  He added the ground chiles 
and spices separately while making his chili.  He also soaked the 
ground chile and spices in beer (freshly opened and carbonated, 
not flat)...said the carbonation helped release all the good flavors 
of the dry ingredients.  I've been making My Chile thusly ever since.  

I also don't add onion or garlic salt, I add fresh chopped onion 
and salt-crushed fresh garlic.  There are, of course, many paths 
to Chile con Carne nirvana...such is mine.

-- 
Rich McCormack (Poway, CA) macknet@pacbell.net

Who is Rich McCormack?  Find out at...
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