HOMEMADE CHILI POWDER

As with anything you make, homemade, from-scratch is always the best. You know exactly what you are eating and it doesn’t contain all the extra chemicals and preservatives that are inherent in store-bought, pre-packaged products. This recipe for chili powder is no different. The difference in taste is unbelievable!

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Recently, our son-in-law came over to prepare this chili powder for a chili cook-off that his family hosts at their New Year’s Eve party. Last year, he won first place for his chili.

INGREDIENTS
3 ancho chilis, stemmed, seeded, and sliced
3 cascabel chilis, stemmed, seeded, and sliced (available at most international markets)
3 dried arbol chilis, stemmed, seeded, and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika

Add the chilis and cumin to a cast iron skillet. Over medium-high heat, stirring constantly, toast the chilis until you begin smelling the cumin. This will take 3-4 minutes.

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Remove from the heat and let cool completely. Add the remaining ingredients and place in a food processor or grinder. Process until it becomes a fine powder. Store in an airtight container.

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This recipe is easily doubled and would make terrific gifts if you enjoy making homemade gifts. He actually tripled the recipe. It IS chili weather after all.

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(Original recipe from Alton Brown)

 

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