Chili Powder

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1/2 pk (3/8 oz.) Chilitepin
2 tb Garlic powder ( NOT garlic
1/8 ts Sea salt
2 tb Ground cumin
2 tb Crushed sweet basil
1 tb Cracked black pepper
8 Dried New Mexico Red Chili
1/2 pk (3/8 oz.) Chili Pequin
6 Whole allspice berries
2 Bay Leaves
2 tb Crushed oregano
1 tb Paprika
2 Dried Habanero chilies
2 tb Onion powder ( again NOT
24 Dried Japanese chilies

Original recipe makes 1 Servings



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 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 (Graeme Caselton BSc(Open)) on May 23, 1997

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