Chili

[delcecchi]

https://www.penzeys.com/online-catalog/regular-chili-powder/c-24/p-55/pd-s

Regular Chili Powder

Rich flavor, deep color, very little heat. This blend is the traditional backbone of many Mexican dishes, from burritos to tamales. Great for family-style chili, use 1-3 TB. per quart. Serve with a shaker jar of crushed hot peppers on the side for those who like heat.

Hand-mixed from: Ancho chili pepper, cumin, garlic and Mexican oregano.

[RebelSS]

10 hours ago, lovebigbluegills said:

What's yer recipe Reb??

Ancient Chinese secret???

I posted it once, and that started the blathering about what it is and what "I'd add to it" nonsense. It's staying right here in my ancient chinese file box.  But, I'll gladly PM it to ya. 

[lovebigbluegills]

7 minutes ago, RebelSS said:

I posted it once, and that started the blathering about what it is and what "I'd add to it" nonsense. It's staying right here in my ancient chinese file box.  But, I'll gladly PM it to ya. 

Please do kind sir!! 

[RebelSS]

Hokay! Gotta go dig thru ancient chinee teakwood recipe box. 

[leech~~]

11 hours ago, delcecchi said:

 

11 hours ago, delcecchi said:

ttps://www.penzeys.com/online-catalog/regular-chili-powder/c-24/p-55/pd-s

Regular Chili Powder

Rich flavor, deep color, very little heat. This blend is the traditional backbone of many Mexican dishes, from burritos to tamales. Great for family-style chili, use 1-3 TB. per quart. Serve with a shaker jar of crushed hot peppers on the side for those who like heat.

Hand-mixed from: Ancho chili pepper, cumin, garlic and Mexican oregano.

 

 

Well there ya go. Your using Panzey chili power! McCormick's has no Cumin in it. Thus I add what I like.

 

 

Chili Powder

A blend of chili pepper and other spices and salt.

Product details

Ingredients

Chili Pepper, Spices, Salt, Silicon Dioxide (Added To Make Free Flowing), And Garlic.

 

 

 

 

 

Edited March 10, 2016 by leech~~

[RebelSS]

Just keep it off yer Rice-a-roni.....

[delcecchi]

1 hour ago, leech~~ said:

Well there ya go. Your using Panzey chili power! McCormick's has no Cumin in it. Thus I add what I like.

 

 

Chili Powder

A blend of chili pepper and other spices and salt.

Product details

Ingredients

Chili Pepper, Spices, Salt, Silicon Dioxide (Added To Make Free Flowing), And Garlic.

 

 

What are those "other spices"?  Could they be garlic, cumin, and oregano? 

For the sake of completeness, here is cooks illustrated test of chili powder

------------

How We Tested

Chili powder is a seasoning blend made from ground dried chiles and an assortment of other ingredients. Much like curry powder, there is no single recipe, but cumin, garlic, and oregano are traditional additions. Chili powder is not to be confused with the lesser-known chile powder (also often spelled chili powder), made solely from chiles without additional seasonings. We use the blend to season batches of chili and in spice rubs and marinades.

But which brand is best? Wanting a bold, complex powder with a warming but not scorching heat, we chose seven widely available chili powders (including two from industry giant McCormick) and tasted them sprinkled over potatoes—to assess each uncooked on a neutral base—and cooked in beef-and-bean chili. What did we learn?

Top picks won praise for bold heat; those we liked less we faulted as “meek.” Capsaicin is the chemical that gives chile peppers their heat; its strength is measured on the Scoville scale in Scoville heat units (SHU). We contacted each manufacturer to ask which peppers they use in their powders; three manufacturers deemed that information proprietary, but four were willing to share. Our top two products, which tasters liked for their “bold” heat, both use cayenne (30,000 to 50,000 SHU) in combination with milder peppers. The third- and fourth-place products use a single pepper named “6-4,” developed at New Mexico State University (300 to 500 SHU). The 6-4 wasn’t hot enough for our tasters. Manufacturers of the lowest-ranked products declined to reveal which peppers they use, but tasters found their heat levels lacking.

Yet a great chili powder is more than just heat. As we noted, our top two products used a combination of peppers to achieve complexity; both add paprika, which is made from dried sweet bell peppers (0 SHU), and one added ancho peppers (1,000 to 2,000 SHU). This layering of multiple peppers created depth that tasters preferred to the “flat” single-pepper powders.

Supporting spices also played a role. Manufacturers of two of the bottom three products also refused to share information about their “spices”; tasters found them sweet and not much else. Two less-preferred products branched off into Indian-influenced spice blends with coriander, cloves, and allspice. ­Tasters found these products “muddled” and their flavor odd in a bowl of chili. Our top picks stuck with the classics: cumin, oregano, and garlic, with minor deviations, such as black pepper and parsley. The supporting spices rounded out flavor, complementing the peppers without dominating or distracting from them. Our two recommended products had something else in common: no added salt; the bottom three products all added it.

We cannot recommend four of the seven chili powders we tasted, but our winner had a deep, roasty, complex flavor; subtle sweetness; and just the right amount of heat. We used it on its own to season a batch of chili that was “bright,” “sizzling,” and “full-flavored.”

 

• Winner
  Recommended
  

  Morton & Bassett Chili Powder

   

  This “smoky, sizzling, full-flavored” chili powder was “much more dimensional than others.” “The flavor I’ve been waiting for!” one taster wrote. The “hot, smoky, herbaceous” powder was “balanced,” “bright,” and “lively,” with “raisiny fruitiness” and a “nice building heat.”

   

   

  • Ingredients
    Paprika, cumin, cayenne pepper, garlic, parsley, oregano, black pepper

  $5.19 for 1.9 oz ($2.73 per oz)*
• Recommended
  

  Penzeys Spices Medium Hot Chili Powder

   

  Our second-place powder, Penzeys’ best-selling chili powder, was similar to our winner, with “rich, round, balanced, roasted chili flavor [and] mild but perceptible heat.” “Smokiness is tempered by sweetness,” with “savory and bright” notes. The “nice kick” of heat was “low-lying.”

   

   

  • Ingredients
    Sweet ancho chili pepper, cayenne red pepper, paprika, cumin, garlic, Mexican oregano

  $6.85 for 2.4 oz ($2.85 per oz)*
• Recommended with Reservations
  

  Simply Organic Chili Powder

   

  This “sweet” powder was “perfumy,” “earthy,” and “woodsy and fragrant,” with “Indian flavors” (coriander, allspice, and cloves are included). Tasters found it “nice but not super-complex,” with a “lingering sweetness” and “mild” heat: “I could go for something livelier,” one taster wrote. “Frankly, it’s kind of boring.”

   

   

  • Ingredients
    Organic chili powder, organic cumin, organic oregano, organic coriander, organic garlic, silicon dioxide (an anticaking ingredient), organic allspice, organic cloves

  $5.08 for 2.89 oz ($1.76 per oz)*
• Not Recommended
  

  Frontier Chili Powder

   

  This dark-hued powder had strong “roasted,” “earthy” chili flavor, “like I ate a bag of anchos,” one taster wrote. Some thought it less versatile than other products in our lineup: “Overt smokiness would prevent my using this as all-purpose.” A common complaint was a “lack of heat” that made it “wimpy.”

   

   

  • Ingredients
    Chili peppers (may contain silicon dioxide), cumin, garlic, oregano, coriander, cloves, allspice

  $4.59 for 2.08 oz ($2.21 per oz)*
•  
  

  Spice Islands Chili Powder

   

  This powder was “so mild it was hard to taste,” “super-boring and a little sweet, with no heat,” said one taster. “Tastes like curry, cinnamon, or any of those warm spices,” “not distinct chili.” It had a “subtle” heat that was “bland and boring.” “Doesn’t taste of much.”

   

  More Details

  $4.99 for 2.4 oz ($2.08 per oz)*
•  
  

  McCormick Hot Mexican-Style Chili Powder

   

  Marketed as “hot,” this product was hotter than the standard powder made by the same manufacturer but still “very mild” compared with others in our lineup. “Really one-dimensional,” and “straight-up sweet,” with “virtually no heat” and “little oomph.” “Why bother?”

   

  More Details

  $3.29 for 2.5 oz ($1.32 per oz)*
•  
  

  McCormick Chili Powder

   

  This last-place powder was weak all around, making for “school-cafeteria chili, wan and bland, lacking complexity and heat.” “Am I even eating chili?” asked one taster. At best it was “weak” and “oddly sweet.” It was also “dusty,” with a “metallic twang at the end.”

   

   

  • Ingredients
    Chili pepper, spices, salt, silicon dioxide, garlic

  $2.99 for 2.5 oz ($1.20 per oz)

[leech~~]

1 hour ago, delcecchi said:

What are those "other spices"?  Could they be garlic, cumin, and oregano? 

For the sake of completeness, here is cooks illustrated test of chili powder

------------

 

Ok Del, so this doesn't end up as another never ending Mille Lacs Walleye thread.

I will Concede, and just say. I like to add "extra Cumin" in my home made chili. 

[RebelSS]

5 minutes ago, leech~~ said:

Ok Del, so this doesn't end up as another never ending Mille Lacs Walleye thread.

I will Concede, and just say. I like to add "extra Cumin" in my home made chili. 

But is it freshly hand-ground???!    

[leechlake]

we can type cumin but not page (page alert!!!)

[delcecchi]

53 minutes ago, leech~~ said:

Ok Del, so this doesn't end up as another never ending Mille Lacs Walleye thread.

I will Concede, and just say. I like to add "extra Cumin" in my home made chili. 

Cumin is good, and it sounds like formula for chili powder is a matter of personal preference .