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TravelGal
10-05-11, 01:42 PM
This is probably sacrilege to many of you. OTOH, I know you'll know the answer.

I'm looking for a decent chili powder to spice up dishes, especially (you guessed it) homemade chili. Originally I had a San Antonio mix but the markets here stopped carrying it. Then I moved on to Carroll Shelby's. Have to support racing, ya know. But lately there has been so little actual chili powder in it that it no longer has the required zing.

Any suggestions? Chili powder or a mix for quick prep?
Napoleon
10-05-11, 01:51 PM
Paging Datachicane.

Paging Datachicane.
Don Quixote
10-05-11, 02:04 PM
Trust me on this. The best red chili in the world is Chimayo Chile from New Mexico. If you google, you will find lots of online sources. You will thank me later! :D

Edit: this is pure red chili, not some kind of spice mix.
extramundane
10-05-11, 02:45 PM
For a pre-made mix, I've yet to beat Penzey's Chili 9000 (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschili9000.html), though their Chili 3000 (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschili3000.html) isn't bad either if you need to tone it down a bit for more sensitive folks.

They don't have many retail stores, but their full catalog is available online. I've never ordered from them, but I'm in their local store very regularly.
dando
10-05-11, 02:55 PM
Penzeys.

-Kevin
Elmo T
10-05-11, 03:15 PM
AB says make your own (http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe/index.html).

Seems like a lot of work on this one, but his recipes always work for me.
dando
10-05-11, 03:27 PM
AB says make your own (http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe/index.html).

Seems like a lot of work on this one, but his recipes always work for me.

I was going to suggest that route, but we're talking about TG. :p :D

*runs*

And BTW, I miss my Good Eats in the evening. :irked:

-Kevin
Don Quixote
10-05-11, 03:33 PM
I was going to suggest that route, but we're talking about TG. :p :D


TravelGal is Tony George!!!!!!!!!!!!!!!!?????????
I never made that connection. :D
Elmo T
10-05-11, 03:43 PM
And BTW, I miss my Good Eats in the evening. :irked:

-Kevin

DVR-ing the afternoon show for later consumption.

Slightly OT - waiting for the new season of Bitchin Kitchen (http://bitchinlifestyle.tv/).

http://i51.tinypic.com/o77h3o.jpg
TravelGal
10-05-11, 04:03 PM
LOL! I am NOT Tony George. But now you know why a lot of people type "TGal" Also, sigh, I am not Nadia either. In fact, I remember meeting someone at a race and him saying, "YOU'RE TravelGal??" Clearly disappointed, I'm afraid.

And :p to you too, Dando. :D But you're right. I'd rather go back to Chimayo (cute town, btw) than to take the time to make up that AB recipe.
TKGAngel
10-05-11, 04:18 PM
Penzeys.

-Kevin

Seconded. Their chili con carne seasoning is also good for an even mellower flavor. (I use Frank's to get my kick in chili. No need for the powder).
Don Quixote
10-05-11, 04:24 PM
Penzeys.


Seconded.

What could easterners possibly know about red chili? :D
Don Quixote
10-05-11, 04:27 PM
I'd rather go back to Chimayo (cute town, btw) than to take the time to make up that AB recipe.
The last time I was in Chimayo, about 5 years ago, I bought a 1 kilo brick of the red chili for $10. The packaging was clear cellophane in the shape of a brick. It was uncut. :D
TravelGal
10-05-11, 05:15 PM
The last time I was in Chimayo, about 5 years ago, I bought a 1 kilo brick of the red chili for $10. The packaging was clear cellophane in the shape of a brick. It was uncut. :D

Holy COW! The website says $20 for 4 ounces! That's the website in support of the Native Hispanic Project, however. Perhaps I should look further. :eek:

It's been years since I've been there. In fact, it wasn't that long after the Milagro Beanfield War came out.
cameraman
10-05-11, 05:20 PM
Holy COW! The website says $20 for 4 ounces! That's the website in support of the Native Hispanic Project, however. Perhaps I should look further. :eek:

It's been years since I've been there. In fact, it wasn't that long after the Milagro Beanfield War came out.

Not quite that much

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschili9000.html
Don Quixote
10-05-11, 05:21 PM
Holy COW! The website says $20 for 4 ounces! That's the website in support of the Native Hispanic Project, however. Perhaps I should look further. :eek:

It's been years since I've been there. In fact, it wasn't that long after the Milagro Beanfield War came out.It was straight from the farmer, selling out of the back of an old el camino, no middle man! The boutique prices are ridiculous!
TravelGal
10-05-11, 05:47 PM
Not quite that much

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschili9000.html

I was looking at the Chimayo chili powder when I quoted that astronomical price but I do see now that it's going for a lot less on other websites.

So, gang, do I really need both? You know, for tossing on top of some beans? As a cook, I make a great travel agent.
dando
10-05-11, 05:50 PM
The last time I was in Chimayo, about 5 years ago, I bought a 1 kilo brick of the red chili for $10. The packaging was clear cellophane in the shape of a brick. It was uncut. :D

Uh huh...I'll bet you bought a kilo, but of what? :gomer: Me thinks there is a theme here with your medical Mary Jane reports. :p And CU played like it here. :saywhat:

-Kevin
dando
10-05-11, 05:53 PM
the Milagro Beanfield War came out.

Ah, I love that flick. Redford's first as a director, IIRC.

-Kevin
Don Quixote
10-05-11, 06:27 PM
Ah, I love that flick. Redford's first as a director, IIRC.

-KevinGreat movie, even better book!
Kiwifan
10-05-11, 08:12 PM
I love this place. :)
Ankf00
10-06-11, 11:43 AM
dried chiles + spice grinder.

voila. chile powder. add cumin, garlic, oregano, etc. as you wish.
cameraman
10-06-11, 01:48 PM
dried chiles + spice grinder.

Wouldn't you need a gas mask too?
Ankf00
10-06-11, 02:23 PM
i has a confused.
racer2c
10-06-11, 04:18 PM
DVR-ing the afternoon show for later consumption.

Slightly OT - waiting for the new season of Bitchin Kitchen (http://bitchinlifestyle.tv/).

http://i51.tinypic.com/o77h3o.jpg

The first time I watched her I didn't want to watch her again, but somehow I got hooked!
TravelGal
10-06-11, 04:19 PM
i has a confused.

I guess that makes two of us. :confused:
Elmo T
10-06-11, 06:53 PM
..but somehow I got hooked!

Not sure how...

http://i55.tinypic.com/x1lhkz.jpg

It you take it for what it is, food porno-tainment, it is a fun show. And her recipes are pretty decent too.
datachicane
10-06-11, 07:25 PM
Chile powder is to chiles as baby powder is to babies. Whatever you do with it, don't eat the stuff.

It's mostly just cumin, salt, and some random stale ground peppers, all of which which gets nasty after sitting in the package for a few months.



Seriously, if you want something really quick and easy, without a bunch of hassle or geekwork, do this instead of chile powder:

1. Get fresh-ground cumin from the ethnic section of your grocery store- it comes in an envelope and is about a buck (probably labelled 'Comino' in order to hide it from us gringos). Don't get the stuff in the can, which costs more and is probably years old. Use about three times as much as you think you should, and then add some more.

2. Hit the local Asian market and look for something called black bean paste. It's pretty cheap, maybe $3 for a good-sized jar that's enough to last for a year or so, and keeps well. I know, I know, it's not Mexican or Texan or whatever and it's made from fermented beans among other things, but stay with me. Go REAL easy with this stuff, maybe a tbsp to a pot of chili for starters, and let it simmer for 20-30 minutes before tasting it. It releases its heat as it cooks, so be careful. It's got a gorgeous dark smoky-sweet pepper flavor that's exactly right when you don't have time to go shopping for proper fresh or dried peppers, and is good enough that you'll never need to apologize.

3. Salt. Don't be afraid to use it.

That's it. Those three ingredients in a pot with some chopped-up animal of some sort, a couple of onions, and a couple of bottles of beer is about all you'll need for decent chili. Some masa flour towards the end of cooking gives a nice sweet corn flavor and thickens it a bit if that's your thing.
TravelGal
10-06-11, 09:26 PM
Wow. No wonder they were calling for you. Thanks. :)

And, Rusty, I couldn't agree more. What a great thread. Cooking, classic movies, a little porn, a little hey watcha buyin' there bud? I mean, we cover the waterfront. :rofl:
Kiwifan
10-07-11, 12:09 AM
When hubby said you were "hot" I thought he meant,,, but I guess it was the chilli? ;)

Been thinking of you these last few days, must get some dates booked for next year. Been to Yosemite yet? :p
cameraman
10-07-11, 12:31 AM
I guess that makes two of us. :confused:

We had a Thai post doc in our lab a few years ago and he wanted to grind a large amount of some off the wall dried peppers that were probably 95% capsaicin by weight. He decided to use a liquid nitrogen cooled grinder we had in the lab because it would do a good job. It did, to an extreme. It created an extremely fine powder that proceeded to blow about the room and get in peoples' eyes and otherwise cause some serious pain. Just the thought of grinding dried peppers makes me break out in a sweat.
Kiwifan
10-07-11, 01:45 AM
It created an extremely fine powder that proceeded to blow about the room and get in peoples' eyes and otherwise cause some serious pain. Just the thought of grinding dried peppers makes me break out in a sweat.

I wonder if that is like someone putting pepper on a stone-grill? It takes your breath away and your eyes water. Bugger. :shakehead
TravelGal
10-07-11, 02:05 AM
Been to Yosemite yet? :p

Yah, that's a joke. Went to a nice half-day seminar on Madrid today though. Beats working.
miatanut
10-08-11, 12:49 PM
...
2. Hit the local Asian market and look for something called black bean paste....

BLACK bean paste? Not Gochujang (fermented red pepper paste)?
http://en.wikipedia.org/wiki/Gochujang

We have a lot of both around our house (my wife's Korean), but I don't think of the black bean paste as something which would be good for chili.
datachicane
10-08-11, 06:04 PM
I think it's a peppered douchi rather than gochujang, but I'm admittedly no expert on asian cooking. This is the stuff I'm using right now...


http://ep.yimg.com/ca/I/yhst-95475591183977_2164_2381200

I've used it in everything from chili to wings to peanut brittle with great results.
miatanut
10-08-11, 06:42 PM
Interesting! The kind of fermented black bean paste I'm familiar with is not spicy at all and is used to make jajangmyun:
http://3.bp.blogspot.com/_tJBtn57VtWI/S60blvuJCQI/AAAAAAAACcA/2LkLJMXyYQI/s400/DSC03385.jpg

http://sunflower-recipes.blogspot.com/2010/03/jjajangmyun-korean-black-bean-sauce.html

So, be careful what you get!
BarillaGirl
10-21-11, 05:42 PM
Hmm. Forum search doesn't seem to be working, so this thread was the best fit that I could see.

I just picked about four pounds of chili peppers out of the garden — probably the last items that will get harvested. Most of them are long red sorta generic chili peppers, and some of them are red jalapeños, but I took all the good green specimens of each.

The plan is to cook up some hot sauce from one of Peter's/pchall's recipes — and then give out the results to some of his friends — but I am not sure I will be able to find one of his recipes very quickly. If he has posted one at OC or emailed one to a member, I'd appreciate being able to use it.

And if you'd like a jar, let me know!