I’ve found that making fresh spice mixes is surprisingly easy and yields incredible flavor – much more than with store-bought mixes. This recipe for chili powder can be adapted to your tastes; it currently uses equal amounts of three dried chiles: guajillo, ancho, and arbol. Like your chili powder a little smokier? Add more ancho chiles, toss in some dried chipotles, and/or add extra smoked paprika. Like your chili powder on the milder side? Use more ancho and guajillo chiles and less arbol chiles, and discard the seeds before toasting. Or, conversely, like your chili powder extra spicy? Up the number of arbol chiles.
I would highly recommend making a double batch of this recipe; a single batch makes enough for about four regular batches of chili (about 4 servings each) or two extra-large batches of chili (about 8 servings each) – I love making extra-large batches and having lots of delicious hearty leftovers. If you make a single batch of this recipe, you’ll have just enough chili powder for the two amazing extra-large batch chili recipes I’ll be posting on Wednesday and Friday: a delicious vegetarian chili packed with lots of different beans and grains on Wednesday, then a mouth-watering pot of chile con carne with all the special touches on Friday.
(more…)
Related Posts:
