Chili Powder, How to

[whoose]

So lots of ripe chilies and need to know how to make into chili powder. What do you like best and how to do it.

[Worth1]

Are you asking about chili powder as in the mix of spices and chilies or powdered chilies?

What kind of chilies are they?
You can grind chilies up two ways either with or without the seeds.

Worth

[whoose]

Lots of types and heat level. What to add?

[Worth1]

Cumin garlic onion salt oregano paprika are some that are used.
Personally I only use cumin and onion and garlic powder.
The hoot chilies I keep alone as I do most and blend it when I make something.
I also go through a chili powder brand called fiesta maybe 2 to 3 pounds a year.

Worth

[Barryblushes]

I use a dehydrater to dry my hot peppers, then a coffee grinder to make powder.Store them in glass jars. Barry

[lexxluthor]

+ 1 Same as Barry coffee grinder.

[neoguy]

I smoke some of mine first. Cut in half lengthwise, smoke on the grill around 225-250 degrees for about 90 minutes, use wood of your choice. Next, off to the dehydrator, boy does the house smell good when drying. I keep all the halves in one piece, in separate jars until I'm ready to grind.

I forgot to add, I also use a cheap coffee grinder, works great.

[rhines81]

If you want to make Chili Powder like McCormick you will need to find Silicon Dioxide (yummy!)

I prefer to use straight up Cayenne pepper powder because I find that most recipes call separately for garlic, cumin, onion, oregano, salt, paprika, etc... No two store mixes are the same in their ingredients so you get inconsistencies there unless you always use the same brand.
Some people mix cayenne, garlic and cumin in equal parts and call it Chili Powder, but again this could throw the flavor of a recipe off unless it is your design.

Keep it all separate and if you find yourself using a certain combination of ingredients consistently, then you can blend those together in the proper proportions.

[Worth1]

I had no idea McCormick made chili powder.
I just looked on line and saw a wee little bottle.

Worth

[rhines81]

Originally Posted by Worth1

I had no idea McCormick made chili powder.
I just looked on line and saw a wee little bottle.

Worth

I think 4.5 oz is their largest size which is about $13.50/pound!
Straight up cayenne powder can be had for $2 - $2.50 a pound. Cumin is about $5/pound. Garlic powder is about $2.50/pound. That Silicon Dioxide must be pricey!!!

[Father'sDaughter]

I use a dehydrator, cheap coffee grinder, and keep all the varieties separate.

I currently have Red Cayenne, Lemon Drop and Pepperoncino powders. Red Cayene is great for all Italian dishes, Lemon Drop works really well in Mexican bean and rice dishes, and Pepperoncino has a unique flavor that I haven't really found a good use for yet. I also have some Italian mildly hot red drying peppers I use for a Calabrian Paprika used to season Italian sausage meat, and this year I'm making paprika with Leautschaer (sp?) Paprika peppers, and possibly habanero and/or Red Scotch Bonnet powder.

My advice is dry what you have and grind them sepaparately, then taste and decide if you want to mix anything else in.

[tam91]

I have a lot of hot lemon peppers - love the flavor, and am thinking of making powder.

Is it better to use the seeds, or discard?

Also, how does one best dehydrate them? Whole, cut in half, ????

[drew51]

I use this recipe. I grow my own Mexican oregano.

http://www.texascooking.com/features...hilepowder.htm

[Worth1]

Originally Posted by drew51

I use this recipe. I grow my own Mexican oregano.

http://www.texascooking.com/features...hilepowder.htm

Drew that is pretty much what I do.
I buy the cumin seeds in big bags grind it put it in mason jars and store it in the freezer.
Luckily I can buy the Mexican oregano here which isn't even related to Mediterranean oregano.

If you take seedless guajillo chili and chili arbol and fresh ground cumin you will have the best chili powder you have ever had in your life.

Worth

[Worth1]

Originally Posted by tam91

I have a lot of hot lemon peppers - love the flavor, and am thinking of making powder.

Is it better to use the seeds, or discard?

Also, how does one best dehydrate them? Whole, cut in half, ????

I have made the powder both ways and I like the seedless better.
It has a richer flavor and a better color.
As far as how you would dehydrate them I have no idea because of where you live and your method of drying them.
The easiest way to remove the seeds is after they are dry.
Worth