Chili Powder
Recipe: #3595
December 19, 2011
Categories: Chili, Southwest, Game/Sports Day, Potluck, Fat Free, Low Sodium, Vegan, Vegetarian, more
"This recipe was adapted from chef Alton Brown's AB's Chili Powder, but with more readily available ingredients. We substitued guajillos for cascabels and eventually found cascabels at Whole Foods Market, but haven't tried making this with them yet. You can really tell the difference when using this chili powder versus store-bought ones."
Ingredients
Nutritional
- Serving Size: 1 (10.5 g)
- Calories 34.9
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 9.2 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 0.3 g
- Sugars - 0.1 g
- Protein - 1.9 g
- Calcium - 23.3 mg
- Iron - 1.2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place all of the chiles and the cumin into a cast iron skillet or medium nonstick saute pan over medium-high heat and cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes.
Step 2
Set aside and cool completely.
Step 3
Place the chile-cumin mixture into a blender, add all other ingredients, and process until a fine powder is formed, but allow the powder to settle for at least a minute before removing the blender lid.
Step 4
Store in an airtight container for up to 6 months.
Tips
No special items needed.