HOMEMADE CHILI FLAKES RECIPES

Steps:

•  Wash and dry your preferred chili peppers. Remove the stems since these are unnecessary. You can chop or dry it as a whole. if you prefer less spicy flakes, remove some of the seeds. Otherwise, keep the whole pepper for a really hot and spicy result.
• Dry in a food dehydrator. Drying your chilis in a dehydrator will take about 6 to 8 hours at 125ºF. The time depends on the type of chilies you use as well as the freshness and overall humidity. Dehydrate until they will turn medium-dark and in the full crisp. It will eventually snap when it is fully dried.
• If you opt to dry them using an oven, put them inside for 6 to 8 hours at 120-140ºF. Keep the oven door open about 1 to 2 cm and use a perforated oven tray if possible. The door is left open to allow the airflow to remove all the water vapor quickly. Regularly check the chilies and remove them from the heat when they change to a dark color.
• Allow the chilies to cool down before proceeding to the next step. 3. Once dried or dehydrated, crush all the peppers to make the chili flakes. Put them in a bag or sealed plastic bag and crush them by hand or something hard. You can also opt to use a coffee grinder or blender to grind them for a few seconds. Just make sure to wash the machine after use to get rid of the crushed pepper residue.

Steps:

• Put the oil in a large pot over medium-high heat. When it's hot, add the ground meat and sprinkle with salt and pepper. Adjust the heat so it sizzles steadily, and cook, stirring occasionally to break it up, until the meat browns all over (5-10 minutes).
• Add the onion, and cook, stirring once in a while, until it softens and turns golden (3-5 minutes). Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly, until the mixture becomes fragrant (another minute).
• Add the tomatoes, chili, and beans to the pot, along with enough water to cover everything by 2-3 inches. Bring to a boil, then lower the heat so the mixture bubbles steadily, but not furiously, and cover. Cook, undisturbed, for 30 minutes. After that, stir the chili every 20 minutes or so and adjust the heat so it continues to bubble gently; add more water, 1/2 cup at a time, if the chili starts to stick to the bottom of the pot.
• When the beans begin to soften (30-60 minutes, depending on the type of bean and whether or not you soaked them), sprinkle with salt and pepper. Continue to cook, stirring occasionally and adding water if the pot looks too dry, until the beans are quite tender but still intact--this will take about the same amount of time as it took for them to soften. When the beans are very tender, taste, adjust the seasoning, and serve, garnished with the cilantro.
• Change It Up!
• Chili with Canned Beans: Using canned beans instead of dried cuts the cooking time down to about 35 minutes: Drain and rinse about 4 cups, or 2 (15-ounce) cans, of canned beans; add them instead of the dried beans in Step Don't add any water. Bring mixture to a boil, reduce the heat to a bubble, cover, and cook, stirring occasionally, until everything thickens (20 minutes or so). Then continue with Step
• Chili with All Sorts of Dried Beans: Try black beans, white beans, chickpeas, or lentils (lentils will be ready 30 minutes after you add them to the pot).