Chili powder

"Elana Kehoe" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

So I figured out why my chili last week was so...powerful. US chili powder is a blend, where the
chili powder here is not...it's just ground chilis.

Today, I am making chili again (the last batch was inedible, but it kept the cats out of the
trash), but now it seems like there's too darn much cumin in the mix.

The chili powder recipe I used was from webpages.charter.netCA3.htmOpen ↗, and it
calls for 2 T of cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili recipe
calls for 2t of cumin. Is this just going to overpower anything else in the recipe? The chili
powder and the cumin are the two biggest amounts of spice (actually, the only spice, save for 2t
of garlic).
--
It's Tis Herself

Wayyyy too much cumin. A little goes a long way with that stuff.

If you can, get the whole seeds and toast them in a dry skillet until you see tiny wisps of smoke.
Grind them up in a mortar and pestle to a fine powder. Use about 1/4 tsp of this fine powder in your
chili recipe.

Jack Pungentawny

PS You're using fresh garlic right?

(Elana Kehoe) said:

I figured out why my chili last week was so...powerful. US chili powder is a blend, where the
chili powder here is not...it's just ground chilis.

"Chili Powder" is always a blend... if what you want is just chili pepper than buy "Ground Chili
Pepper", of which there are numerous types, ie. ground chipotle, ground ancho, ground cayenne, and
many, many others. When you say "powerful", powerful in which way? And where (the phuck) is "here"?

chili powder A powdered seasoning mixture of dried CHILES, garlic, oregano, cumin.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd
edition, by Sharon Tyler Herbst.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

I don't know where you're posting from, but I made the same mistake last March when I was in the UK!
Whew! Was that ever hot!

"Elana Kehoe" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

So I figured out why my chili last week was so...powerful. US chili powder is a blend, where the
chili powder here is not...it's just ground chilis.

Today, I am making chili again (the last batch was inedible, but it kept the cats out of the
trash), but now it seems like there's too darn much cumin in the mix.

The chili powder recipe I used was from webpages.charter.netCA3.htmOpen ↗, and it
calls for 2 T of cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili recipe
calls for 2t of cumin. Is this just going to overpower anything else in the recipe? The chili
powder and the cumin are the two biggest amounts of spice (actually, the only spice, save for 2t
of garlic).
--
It's Tis Herself

(Elana Kehoe) said:

US chili powder is a blend, where the chili powder here is not...it's just ground chilis.

In my part of the US, I think of chili powder as the mix, designed for 'chili con carne', and ground
chile as the straight stuff. I have both green and red ground chile in the freezer right now.

Maybe I'm a spice snob, but I have the same disdain for commercial chili powder that I have for
commercial curry powder. Rather do my own mixes.

David

I always use only a tiny amount of chili powder. The kick of my chili comes from cayenne and hot
mustard. ;-)

Elana Kehoe said:

So I figured out why my chili last week was so...powerful. US chili powder is a blend, where the
chili powder here is not...it's just ground chilis.

Today, I am making chili again (the last batch was inedible, but it kept the cats out of the
trash), but now it seems like there's too darn much cumin in the mix.

The chili powder recipe I used was from webpages.charter.netCA3.htmOpen ↗, and it
calls for 2 T of cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili recipe
calls for 2t of cumin. Is this just going to overpower anything else in the recipe? The chili
powder and the cumin are the two biggest amounts of spice (actually, the only spice, save for 2t
of garlic).

I rarely use cumin when making chili; when I do use it, I use maybe 1/2 tsp to a big pot of chili.
(that's also too much garlic powder.)

I like to use a mixture of dried ancho and New Mexico (or guajillo) peppers. Mostly New Mexico or
guajillo peppers. I remove the seeds, wash and then soak them, and then grind them up in the soaking
water with a blender.

If you're making chili powder, I think it should have a little oregano and black pepper in it. A
tiny amount of cocoa wouldn't hurt.

Best regards, Bob

"Elana Kehoe" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The chili powder recipe I used was from webpages.charter.netCA3.htmOpen ↗, and it
calls for 2 T of cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili recipe
calls for 2t of cumin. Is this just going to overpower anything else in the recipe? The chili
powder and the cumin are the two biggest amounts of spice (actually, the only spice, save for 2t
of garlic).

The most cumin seed I ever use is just a pinch. 2 teaspoons seems like way too much, with 2
tablespoons being....odd.

If it's for me, I add more garlic powder, probably around 2 to 3 T, as I love garlic. Chili powder,
I'll add just 1 to 2 teaspoons.

Elana Kehoe said:

So I figured out why my chili last week was so...powerful. US chili powder is a blend, where the
chili powder here is not...it's just ground chilis.

Hehe... I made that mistake once, too. In some International groceries here, "chili
powder" also refers to straight ground chilies, not a spice blend. Supermarket versions
of chili powder are much, much milder, obviously!

I don't make chili often, and for other recipes calling for chili powder, I get lazy and
just use Penzey's medium hot chili powder blend, which we like.

Quoted message said:

Today, I am making chili again (the last batch was inedible, but it kept the cats out of the
trash), but now it seems like there's too darn much cumin in the mix.

The chili powder recipe I used was from webpages.charter.netCA3.htmOpen ↗, and it
calls for 2 T of cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili recipe
calls for 2t of cumin. Is this just going to overpower anything else in the recipe? The chili
powder and the cumin are the two biggest amounts of spice (actually, the only spice, save for 2t
of garlic).

It does seem like a lot of cumin, and I rather like the flavor of it. Then again, I
don't really measure consistently on those few occasions I do make chili. It usually
involves minced garlic and onion, a couple pounds ground beef, 1 tsp. cumin, 1 tsp.
oregano, black pepper, and cayenne or ground chipotle (also from Penzey's, very tasty
stuff!), salt to taste. Oh yes, and a can of diced tomatoes, maybe extra tomato
paste/sauce if I feel it needs it.

Ariane

P.S. Chili purists, please spare me the explanations of how this is not real chili. I
already know. ;P

"Jack Schidt®" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Elana Kehoe" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

So I figured out why my chili last week was so...powerful. US chili powder is a blend, where the
chili powder here is not...it's just ground chilis.

Today, I am making chili again (the last batch was inedible, but it kept the cats out of the
trash), but now it seems like there's too darn much cumin in the mix.

The chili powder recipe I used was from webpages.charter.netCA3.htmOpen ↗, and it
calls for 2 T of cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili recipe
calls for 2t of cumin. Is this just going to overpower anything else in the recipe? The chili
powder and the cumin are the two biggest amounts of spice (actually, the only spice, save for 2t
of garlic).
--
It's Tis Herself

Wayyyy too much cumin. A little goes a long way with that stuff.

If you can, get the whole seeds and toast them in a dry skillet until you see tiny wisps of smoke.
Grind them up in a mortar and pestle to a fine powder. Use about 1/4 tsp of this fine powder in
your chili recipe.

Jack Pungentawny

PS You're using fresh garlic right?

Whenever we make chili, we add the chili powder "to taste". We start with a little, let it simmer a
bit, then taste. Add more if needed, then repeat. Since we feel the chili gets better as it simmers,
this method usually gets us the best flavor we can hope for.

try cooling down with a good large dollop of high cocoa solids chocolate true no bs} and lots of
high fat sour cream to serve ttfn and merry xmas andy

"LIMEYNO1" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I don't know where you're posting from, but I made the same mistake last March when I was in the
UK! Whew! Was that ever hot!

"Elana Kehoe" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

So I figured out why my chili last week was so...powerful. US chili powder is a blend, where the
chili powder here is not...it's just ground chilis.

Today, I am making chili again (the last batch was inedible, but it kept the cats out of the
trash), but now it seems like there's too darn much cumin in the mix.

The chili powder recipe I used was from webpages.charter.netCA3.htmOpen ↗, and it
calls for 2 T of cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili recipe
calls for 2t of cumin. Is this just going to overpower anything else in the recipe? The chili
powder and the cumin are the two biggest amounts of spice (actually, the only spice, save for 2t
of garlic).
--
It's Tis Herself

Jack Schidt® said:

Wayyyy too much cumin. A little goes a long way with that stuff.

[censored].

Quoted message said:

If you can, get the whole seeds and toast them in a dry skillet until you see tiny wisps of smoke.
Grind them up in a mortar and pestle to a fine powder. Use about 1/4 tsp of this fine powder in
your chili recipe.

I thought I was buying whole seed...but then I get home and under the "New Easy Pour!!!" sticker
was, in tiny writing "Ground Cumin Seed". That's not on the front of the damn can.

Quoted message said:

PS You're using fresh garlic right?

Hell yes. Only type of garlic I know :-).
--
It's Tis Herself

PENMART01 said:

(Elana Kehoe) said:

I figured out why my chili last week was so...powerful. US chili powder is a blend, where the
chili powder here is not...it's just ground chilis.

"Chili Powder" is always a blend... if what you want is just chili pepper than buy "Ground
Chili Pepper", of which there are numerous types, ie. ground chipotle, ground ancho, ground
cayenne, and many, many others. When you say "powerful", powerful in which way? And where (the
phuck) is "here"?

Chili powder in the US is always a blend. In Ireland and the UK, it is pure ground chilis.

When I say powerful, I mean a friend who is Jordanian who likes hot food said "HOT HOT HOT!!!" when
I gave her a taste.
--
It's Tis Herself

LIMEYNO1 said:

I don't know where you're posting from, but I made the same mistake last March when I was in the
UK! Whew! Was that ever hot!

Yep...we just realized when we made baby back ribs with a dry rub, that's why it was so spicy. No
blend, just pure ground chilis. Darn, that was hot. But the baby ate 'em no problem:-).
--
It's Tis Herself

"David Wright" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

(Elana Kehoe) said:

US chili powder is a blend, where the chili powder here is not...it's just ground chilis.

In my part of the US, I think of chili powder as the mix, designed for 'chili con carne', and
ground chile as the straight stuff. I have both green and red ground chile in the freezer
right now.

Maybe I'm a spice snob, but I have the same disdain for commercial chili powder that I have for
commercial curry powder. Rather do my own mixes.

David

Yes, you are a snob. But a likeable one.

Jack Snobbery

Chris said:

"Elana Kehoe" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

The chili powder recipe I used was from webpages.charter.netCA3.htmOpen ↗, and it
calls for 2 T of cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili recipe
calls for 2t of cumin. Is this just going to overpower anything else in the recipe? The chili
powder and the cumin are the two biggest amounts of spice (actually, the only spice, save for 2t
of garlic).

The most cumin seed I ever use is just a pinch. 2 teaspoons seems like way too much, with 2
tablespoons being....odd.

If it's for me, I add more garlic powder, probably around 2 to 3 T, as I love garlic. Chili
powder, I'll add just 1 to 2 teaspoons.

I'm more of a "dump" kind of person vs following a recipe. I'd not even consider using garlic
powder. I don't think that I even have any in the house... well there may be an ancient bottle in
the back of the cabinet. I wouldn't swear on it either way.

David Wright said:

In my part of the US, I think of chili powder as the mix, designed for 'chili con carne', and
ground chile as the straight stuff. I have both green and red ground chile in the freezer
right now.

Do you have a recipe handy for these "ground chilies"?... I've always added ground Chipotles and
Anchos along with the prepared "chili powder"... Maybe I'll omit the store bought [censored] this time...

And I've been hunkerin' for a nice big pot of chile lately... with beans of course...

~john!

--
Say hello to the rug's topography...It holds quite a lot of interest with your face down on it...

chef said:

try cooling down with a good large dollop of high cocoa solids chocolate true no bs} and lots of
high fat sour cream to serve ttfn and merry xmas andy

Worth a try...I just tasted it and couldn't even swallow it.
--
It's Tis Herself

L Beck said:

Whenever we make chili, we add the chili powder "to taste". We start with a little, let it simmer
a bit, then taste. Add more if needed, then repeat. Since we feel the chili gets better as it
simmers, this method usually gets us the best flavor we can hope for.

I'm trying to find the recipe around here, but can't.

Anyway, it calls for coloring (not browning) the beef over med heat, then putting in the garlic,
stirring, then sprinkling with flour, chili powder and cumin, stir to coat. Add beef broth and let
it go for an hour and a half.

So I don't think it would work to do it to taste, since it's pretty integrated from the beginning.
Ideas are welcome tho.
--
It's Tis Herself

"Elana Kehoe" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Jack Schidt® said:

Wayyyy too much cumin. A little goes a long way with that stuff.

[censored].

Quoted message said:

If you can, get the whole seeds and toast them in a dry skillet until

you

Quoted message said:

Quoted message said:

see tiny wisps of smoke. Grind them up in a mortar and pestle to a fine powder. Use about 1/4
tsp of this fine powder in your chili recipe.

I thought I was buying whole seed...but then I get home and under the "New Easy Pour!!!" sticker
was, in tiny writing "Ground Cumin Seed". That's not on the front of the damn can.

That'll do. Ya know, adding cumin is more of a Texan thang.....you can leave it out if you want.

Jack Cuminist