GROUND CHILI POWDER RECIPES
INFINITELY BETTER HOMEMADE CHILI POWDER - EASY RECIPES FOR ...
Find dried whole chile peppers in most large supermarkets and any Latin market. We use three varieties. Ancho chile peppers are sweet, fruity, and mild. New Mexico chile peppers are fresh, clean and mild. Guajillo chile peppers are smoky and medium hot. You can swap or add other peppers based on what is available to you. We recommend including something that’s sweet and fruity. They add complexity and flavor (in our case, that is the ancho pepper).
Provided by Adam and Joanne Gallagher
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield Makes approximately 2/3 cup
Number Of Ingredients 7
Steps:
- Cut the stems and remove the seeds from peppers. The seeds can be bitter, so get rid of them. Use a pair of kitchen scissors to cut the stem away and then shake or scrape the seeds from the inside of each pepper. (If you have sensitive skin, wear gloves to prevent the oils from getting on your hands. Also, be careful not to touch your eyes during or after working with peppers).
- Cut each cleaned pepper into small pieces then add to a dry skillet over medium heat. Toast them, stirring occasionally until fragrant, about 5 minutes.
- Add the toasted chiles to a blender and blend until finely ground. Leave the lid in place until any dust settles so you do not get a cloud of ground chile peppers in your face.
- Add ground chile peppers to a spice jar then top with the cumin, garlic powder, oregano, and hot smoked paprika. Seal the jar then shake. Store the chili powder up to 6 months.
Nutrition Facts : ServingSize 1 tablespoon, Calories 26, ProteinContent 1 g, CarbohydrateContent 6 g, FiberContent 1 g, SugarContent 2 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg
GROUND BEEF CHILI RECIPE: HOW TO MAKE IT
Everyone who tastes my beef chili recipe says that it is restaurant-quality. It's especially good with homemade cornbread. I have always loved to cook, and I enjoy developing original recipes like this one. —Shannon Wright, Erie, Pennsylvania
Provided by Taste of Home
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 16 servings (4 quarts).
Number Of Ingredients 20
Steps:
- In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; crumble the beef; drain., Stir in the beans, tomato puree, salsa, broth, tomatoes, chili powder, Worcestershire sauce, water, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. If desired, garnish individual servings with chopped onion and shredded cheese.
Nutrition Facts : Calories 242 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 611mg sodium, CarbohydrateContent 13g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 21g protein.
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