Imagine my ignorance when it comes to chili powder!?!?!

[charlie]

I have always bought chili powder, never imagined someone would make it at home! Well, my husband rec'd a cookbook for Father's Day (and one I had been eyeing for awhile, imagine the coincidence!) by Grady Spears. Spears is a GREAT downhome cook here in Texas. Anyway he says in his book, A Cowboy in the Kitchen, that most commercial chili powder is not just chili. So I run to the spice cabinaet and sure enough both containers list chili peppers and "spices" as the ingredients! http://www.cookinglight.com/bbs/eek.gif
So I made my own "chili powder" tonight using dried piquin chile peppers. Normally when I make taco meat I use 3-4 tbs of chili powder, so tonight, knowing from the book that homemade has more kick, I used 1/2 tbs. Talk about cleaning out you sinuses!!! OOO-Weee, had to add about a cup of lime juice to cut the heat enough that it didn't hit you until the meat had left your mouth!

Has anyone else made their own chili powder? Or is it news to you too?

[Beth]

Grocery store chili powder usually has other ingredients (salt, onion, garlic, oregano, cumin, etc. as well as one or more chili peppers -- usually a mild one like ancho and a little cayenne), but in ethnic markets, spice and cooking shops, you will find both blends, usually sold as chili seasoning, and pure forms sold as chili powders or ground chili. Penzey's usually has a two-page spread on chilies. By the way, piquin are small but very hot chilies. I usually use a blend or milder chilies for rich flavor and add another for heat if necessary.

[This message has been edited by Beth (edited 06-18-2001).]

[kirkbyky]

I'm going to make my own this year from peppers that I am growing. Specifically, I'm making paprika from Boldog Paprika peppers, and I thought to make my own chili powder too. How did you grind yours?

[charlie]

In my coffee grinder/ spice mill