Ingredients
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3
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2
-
1
-
1
-
1
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1/4
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-
-
-
-
-
-
-
-
Directions
Chili Powder Mix, This uses paprika as a base (no weird ingredients) I mixed a half batch of this up to use in Recipe #205839 and it tasted great From AHA’s Low-Salt Cookbook , Paprika is not a chili powder for making chili, the dish Just use anchos or guajillo’s which are available in most US supermarkets Any dried chili should work tho , Turmeric in your chili powder? 😛 UGH
Do yourselves a favor & have a packet or 2 of some dried chilies such as (from mildest to hottest)
Anaheim/California
Pasilla
New Mexico
Poblano/Ancho
Guajillo
Cascabel
DeArbol (similar heat to Cayenne, but a bit more richness/flavor)
Pequin
Thai
Habenero (very hot but still imparts flavor in addition to heat) recommend removing some of the seeds before grinding
Some of these are even available pre-ground in your ethnic aisle of your grocery; both the dried & ground in resealable pouches for only a couple of bucks each
I recommend leaving out the Turmeric, cutting back on the paprika, and adding a tsp or more of the milder chilies, or less of the hotter Grind if needed in a spare coffee grinder, and I’d grind the oregano also
You will have a rich, flavorful chili powder, with no added salt unlike the store brands
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Steps
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1
Done
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In a Medium Bowl, Toss All Ingredients Gently With Spoon Until Well Blended. |
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2
Done
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Store in an Airtight Container in Cool, Dark, Dry Place For Up to 6 Months. |
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3
Done
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Use in Place of Packaged Chili Powder. |
