If you've never tried, I definitely recommend you make your own chili powder! Not only will it be far superior to a commercial blend, you get to choose the heat! Like your food fiery? Choose a habanero, Scotch bonnet or the like. Like it milder? An ancho or mulato pepper is ideal.
Note: If you have them, try and use whole spices and grind before combining. If you don't have them all, just use pre-ground but reduce the amounts by about half. For example, 2 tablespoons of cumin seeds equal 1 tablespoon of pre-ground cumin.
Ingredients: (makes about 7-8 tablespoons)
half a cup of dried chili peppers (any variety)
2 tbsp cumin seeds
1 tbsp black peppercorns
2 tsp allspice berries
2 tsp garlic powder
2 tsp onion powder
2 tsp ajwain seeds
1 tsp ground ginger
1-2 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store in a cool place in an airtight container and out of direct sunlight. Use within 6 months.
Note: If you have time you can dry toast the pepper pieces and whole spices prior to grinding. This will add even more flavour to your final combination. Read more about how to do this.
Chili Seasoning For Your Meaty Home Cooked Chili
A Tasty Mix Of Spices
Seasoning Recipes -
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