As of the time of creation, the origninal version of this recipe had 94 reviews and was five stars! Fresh chili powder blows away store bought in taste and aroma.
Place all of the chiles, cumin, star anise, cloves and pepper corns into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
Once cool, place the toasted items into the carafe of a blender and process. Allow the powder to settle for at least a minute before removing the lid of the carafe. Then add the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle again. Store in an airtight container for up to 6 months.
Original Recipe: http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe/index.html
I modified AB's chile powder to add a few ingredients of my own, to make the recipe more complex and spicy.
There are a number of chiles that can be substituted for the ancho. The ancho is the main ingredient and it is the mild base chile. Substitutes are:
- Pacilla
- New Mexico
- Guajillo
Personally, I believe that chile benefits greatly from a large variety of peppers, so I try to blend in as many as I can get my hands on.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Cup (67g) | ||
Recipe Makes: .75 Cup | ||
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Calories: 219 | ||
Calories from Fat: 72 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 77.4mg | 3 % | |
Potassium 876.8mg | 23 % | |
Total Carbohydrate 41.1g | 12 % | |
Dietary Fiber 14.7g | 59 % | |
Sugars, other 26.4g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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