Remove stems from peppers and break them into pieces to fit in the grinder, along with the allspice, bay leaves, black pepper, oregano, sweet basil and salt.. grind to as fine a powder as your grinder/blender can manage (as the grinder I use is fairly small...this takes 4 or 5 batches to grind everything) put the powder in a small coverable container ( I use a 12 ounce tupperware bowl) add the garlic powder, onion powder, cumin and paprika cover and shake well to blend... you now have HOT!!!! Chili Powder. For Medium heat leave out the habaneros and for Mild remove the seeds from the peppers as you break them up for grinding this powder tends to lump up in storage..so keep tighly covered and in a cool dry place...before using stir it with a fork to break up the lumps. For making chili I use about 1/3 of the batch of chili powder for a 6 quart pot of chili. Posted to CHILE-HEADS DIGEST V3 #333 by firstname.lastname@example.org (Graeme Caselton BSc(Open)) on May 23, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (79g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 95 (41%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 280.6mg||10 %|
|Potassium 1219.1mg||32 %|
|Total Carbohydrate 42.2g||12 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 24.4g|
|Protein 9.8g||14 %|
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Calories per serving: 232
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