ALTON BROWN'S CHILI POWDER
I have been using this recipe for a year or so, and it tastes great. Makes chili taste like chili and is awsome in mexican cooking. Often times I can't find all the dried chiles listed here, so I'll just mix and match, but keeping the ratio roughly the same.
Provided by ROV Chef
Categories Southwestern U.S.
Time 13m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Toast the chiles and cumin seeds in a cast iron skillet for a few minutes. Don't let them cook too long and inhale the smoke, because you'll get a nasty chemical burn in lungs, nose and throat.
- let the chiles and seeds cool.
- place all the ingredients into a blender and blend on the highest speed you blender can dish out.
- store in an airtight jar.
- be sure to wash you blender carafe a few times after doing this or you fruit smoothy or margarita will taste like chiles.
Nutrition Facts : Calories 361.2, Fat 9.9, SaturatedFat 1, Sodium 76, Carbohydrate 66.5, Fiber 22, Sugar 2.3, Protein 16.1
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Check it out »#15-minutes-or-less #time-to-make #cuisine #preparation #north-american #american #mexican #southwestern-united-states
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