ALTON BROWNS CHILI RECIPE RECIPES

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ALTON BROWN'S CHILI POWDER RECIPE - MEXICAN.FOOD.COM



Alton Brown's Chili Powder Recipe - Mexican.Food.com image

I have been using this recipe for a year or so, and it tastes great. Makes chili taste like chili and is awsome in mexican cooking. Often times I can't find all the dried chiles listed here, so I'll just mix and match, but keeping the ratio roughly the same.

Total Time 13 minutes

Prep Time 10 minutes

Cook Time 3 minutes

Yield 3/4 cup

Number Of Ingredients 7

3 ancho chilies, stemmed, seeded and sliced
3 cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika

Steps:

  • Toast the chiles and cumin seeds in a cast iron skillet for a few minutes. Don't let them cook too long and inhale the smoke, because you'll get a nasty chemical burn in lungs, nose and throat.
  • let the chiles and seeds cool.
  • place all the ingredients into a blender and blend on the highest speed you blender can dish out.
  • store in an airtight jar.
  • be sure to wash you blender carafe a few times after doing this or you fruit smoothy or margarita will taste like chiles.

Nutrition Facts : Calories 361.2, FatContent 9.9, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 76, CarbohydrateContent 66.5, FiberContent 22, SugarContent 2.3, ProteinContent 16.1

ALTON BROWN'S CHILI POWDER RECIPE - MEXICAN.FOOD.COM



Alton Brown's Chili Powder Recipe - Mexican.Food.com image

I have been using this recipe for a year or so, and it tastes great. Makes chili taste like chili and is awsome in mexican cooking. Often times I can't find all the dried chiles listed here, so I'll just mix and match, but keeping the ratio roughly the same.

Total Time 13 minutes

Prep Time 10 minutes

Cook Time 3 minutes

Yield 3/4 cup

Number Of Ingredients 7

3 ancho chilies, stemmed, seeded and sliced
3 cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika

Steps:

  • Toast the chiles and cumin seeds in a cast iron skillet for a few minutes. Don't let them cook too long and inhale the smoke, because you'll get a nasty chemical burn in lungs, nose and throat.
  • let the chiles and seeds cool.
  • place all the ingredients into a blender and blend on the highest speed you blender can dish out.
  • store in an airtight jar.
  • be sure to wash you blender carafe a few times after doing this or you fruit smoothy or margarita will taste like chiles.

Nutrition Facts : Calories 361.2, FatContent 9.9, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 76, CarbohydrateContent 66.5, FiberContent 22, SugarContent 2.3, ProteinContent 16.1

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  • Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
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