AB's Chili Powder

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not sure how to rate this-how many stars:
maybe I did something wrong. bought the chilis and whole cumin seeds but had other ingredients. seeded/stemmed/broke up chilis put in nonstick skillet along with cumin seeds, set up step stool next to stove so I could constantly move pan and watched clock and alerted sniffer of incoming scent. so far so good. put into food processor after cooling with other ingredients and it won't powder. ok read where one reviewer wrote they used their DSG (designated spice grinder and got mine out. failed in the small Cuisinart food processor.

smells wonderful so my husband and I both tasted it. too hot and too bitter but I won't know for sure until its used to make chili. that's when I'll report back.

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Delicious flavor. Used for a family chili get together and it was loved! Shared the powder with friends and her children (grown said, "mom this is the best chili you've ever make!" I'll be making it again and sharing more!

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This was amazing. Especially added to fresh corn on the cob with a hint of salt. It made corn from tasty to amazing!!!!

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This is so flexible. I couldn't find some of the pepper types, so I used similar ones (heat-wise. It still came out excellent. Depending on the peppers you use and/or the amount you can make hot chili powder. After making this and giving my parents some, mama asks for more regularly. This blows the reg grocery store stuff out of the water, and ranks up there with the Penzey's blend. Be careful when toasting the ingredients. Scorching (esp cumin can give it a bitter taste. I saw a review saying that the "3 ancho chiles" is too flexible. I have found the packages I got had an average size. If there were peppers much smaller/larger I just added more or cut one. This is a very flavorful blend. My family always used chili powder in a tall blue jar and I would have to add huge amounts just to try to get much flavor. Not necessary with Alton's. 

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This recipe is great! The local (insert national food store chain here had guajillos labeled as cascabels. I went ahead and used them anyway and the results are delicious. I'm sure it would work with dry New Mexico chilis in place of the cascabels as well.

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This is the best ingredient for almost any chili. I've made several different types of chili varying a few ingredients, but the one constant is AB’s chili powder. I make chili for parties, and even when I make two large crock pots of chili, it's gone before the night is over. Now my chili is famous among all my family and friends, and they keep asking me to make more! Thanks AB for a truly awesome ingredient.

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Ann -- sorry, not true. On the episode, he shows three guajillos when he says three anchos. They're not even close to the same chile.

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Just made the chili powder. Open the windows and turn on the fans! Don't be afraid to modify according to your tastes! Recipes are just a guideline! It smells delicious. Going to use it in Guy Fieri's Dragon Fire Chili, which I have made a few times and is delicious!! Btw, Alton uses the exact chiles in the video that he references.

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The best. You will never go back to a store-bought chili powder.

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Love this recipe. A friend made it and gave it to me as a gift as I moved to a location where you cannot get great southwestern food. I blew through that entire jar within a matter of a month. McCormick's, Spice Hunter, and whatever brand name is on the market in the midwest = BLAH. You name it, I've purchased it. All boring and bland. I could only beg friends on the west coast to send me chili powder prior to finding this. Now I'm going to make my own. Thanks Alton!