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:
- New Mexico
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.
|Serving Size: 1 Cup (67g)|
|Recipe Makes: .75 Cup|
|Calories from Fat: 72 (33%)|
|Amt Per Serving||% DV|
|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 %|
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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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