AB's Chili Powder
Show: Good Eats
Episode: The Big Chili
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- Recipe categories: Vegetables,
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Average Rating:
Total Reviews: 94
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By triflemonger
georgetown, TX
on January 18, 2010
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I was making tacos for my family tonight and I was out of storebought chili powder. I used a few alternate smoked chiles but pretty much used this recipe. It was AWESOME! My picky-eater oldest son loved it and went back for thirds. Since this was so easy, I'll be making this fresh from now on everytime I have a need for chili powder. Thanks again Alton!
By huskers1_12544850
Lincoln, 67
on January 16, 2010
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I love it is so grate. i have my own dry rub for my ribs that has chili powder in it and it was grate befor but now with this home made chili powder makes it 100 times better!!!!!!!!!!
By campbell-jill_1...
Amarillo, TX
on December 30, 2009
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This is better than ANYTHING you can buy premade!!
By schaichsteve_12...
oswego, 52
on December 23, 2009
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I have made 5 different chili recipes including the pressure cooker recipe from same episode with this chili powder and won every time. Everyone asks what is your secret to winning with all different recipes--answer, make your own chili powder and use this recipe!
By jlgaber_12468836
Madison, 89
on December 22, 2009
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I mixed up the chilis a bit and used Pasilla, Guajillo, Cascabel, and Ancho with a few extra spices thrown in for fun. Thanks for the idea. This will be a great Christmas present!
By saundersh_11359040
Wasilla, AK
on December 18, 2009
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I actually made this with fresh chilis-cooked them about 12 minutes in saute pan with the cumin (did see the episode, just read the recipie BUT i put it all in my dehydrator over night then ground. It's even better than using the dried store bought, Also used my own smoked paprika. Get lots of requests from friends for it
By kglewton_3529049
South San Franc...
on December 17, 2009
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This is the best chili powder EVER! Have used it many times since seeing the show. It never fails to get rave reviews.
By adamrjones77_12...
Hampton, 49
on November 20, 2009
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I LOVE this recipe! The only problem I had was getting the toasted cumin seeds to grind to a powder. I had to break out the old mortar and pestle to ensure a life free from diverticulitis. I've always used ground venison in my chili and this powder really brings the flavor. Not too hot and not too mild...perfect! Try adding wet chorizo to your chili for an authentic flavor and you can never go wrong adding a bottle of your favorite dark lager.
By kpanz20_12289350
Milwaukee, 89
on November 05, 2009
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I made the recipe as it called for, but does anyone know how much of the powder I use for a 6 quart chili?
By tmattevans_12287700
Raleigh, 73
on November 05, 2009
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David -- guajillos and cascabels are most certainly not the same chile, though guajillos are sometimes mislabeled as cascabels. I have grown both of these chiles, and the cascabels are smallish and round (similar to Italian cherry pepper while the guajillos are longer and tapered (similar to New Mexican or Anaheim chiles. Further, both will have decidedly different flavor profiles and heat levels. Regardless, this still does not answer the question of why Mr. Brown references one type of chile and uses another.