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AB's Chili Powder Recipe

AB's Chili Powder

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Average Rating:

Total Reviews: 94

Showing 41-50 of 94

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  • on December 15, 2008

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    This is by far the best chili powder to use in any recipe calling for it. I only wish they had made it clear that you have to use dried chilis. I watched the episode so I didn't make the mistake of using fresh, but it is not clear in the recipe. Once you know that the rest is easy! Dump your store bought powder and try a batch. You'll never go back!

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  • on October 17, 2008

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    Was i suppose eto use dry peppers for the ancho and cascabel? I couldn't find those so I used fresh anaheim and pablano. Did not produce a chili powder. Since the arbol was the only one listed as dry that is why I thought ok to use the fresh. Hopefullly someone can give me an answer. Where can I post a question to have it answered by Food Network?

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  • on August 29, 2008

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    Forget store bought chili powder, AB's is fantastic. One problem I have is finding chili cascabel peppers. I've tried local hispanic grocery stores, all grocery stores, and my favorite Mexican restaurant whose staff is all hispanic, and nobody knows. Someone suggested that I use chili guajillo peppers, which I found and have used, however, I do not know if this is a genuine substitute. Perhaps the names of chili pepper varieties on the East coast differ from those here in Colorado.

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  • on July 21, 2008

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    It is definitely not an exaggeration when AB says the adhesive on the label of the store bought chili powder has more flavor than what's inside. What a difference! The flavor is complex and well rounded, with what I think is a perfect amount of heat.

    Definitely get your spices for this from a good place (I use the same place featured in Spice Capades. I did substitute japones for the arbols because that's what my place had, but I think it's a fairly even trade heat wise.

    Easy to make a 6 month supply, and so much better than store bought. Highly recommend it!

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  • on July 06, 2008

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    For my powder, I used 2 anchos, 2 cascabels, 2 des arbols and 2 chipotles (all dried. Everything else (cumin, garlic, oregano, smoked paprika I kept the same, but I really enjoy the added smokiness of the chipotles. The chili I made with this blend was absolutely amazing.

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  • on June 23, 2008

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    I can't believe how easy this is. It's waonderful to have someone like AB break it all down. I love this stuff. Will never buy store junk again. Thanks

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  • on January 17, 2008

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    Alton Brown was definitely right when he said you would never go back to store bought chili powder after making and using this one. It is so full of flavor and amazing tasting I LOVE IT. Very well rounded, and the flavors of all the chili peppers and spices go together perfectly. Enjoy

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  • on November 13, 2007

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    Excellent recipe, Alton's Pressure Cooker Chili is fantastic and cannot be sufficiently praised.

    One thing about the chili powder recipe -- once you pour all the ingredients into your blender but before you seal it and blend, put a piece of saran wrap over the top, THEN seal it with your lid. If you don't, the oils will make your blender's lid stink for a month or two.

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  • on October 20, 2007

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    Great recipe. I like it even better when adding 3 chipotles, but even the original is very nice!

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  • on September 09, 2007

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    A quick and easy home-made chili powder with just enough kick. You'll never go back to store bought, which you shouldn't have bought in the first place

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