S LEW Yep. It is best to leave the salt out for blends that you are going to cook with. This way you can salt in the pot and adjust depending on your other ingredients. I usually use commercially prepared chicken stock in my chili...and they vary a lot in terms of salt. If you make your own blends, you can salt to your taste while cooking. If it is a blend that you are using on a final dish or at the table, you can create a version with your preferred salt level. Thanks for watching! I really appreciate it!
I like what you did. So many recipes for chili powder use store bought chili powder and add other ingredients. But store bought chili powder is already a mix of chile pepper and these other ingredients. I will use this.
I like trying other types of peppers in mine as well. I think that the perfect blend is Morita, California, and smoked New Mexico. Great video on the process!
ressa319 Thanks Ressa! This chili powder is so easy to make and it is a lot cheaper than buying it in the store...It is very strong and fresh tasting!! :)
Natasha Conner Thanks Natasha! This chili powder is so easy to make and is much better than your ordinary store bought chili powder. You can adjust it however you like. It is very fragrant and is so good in chili. I am going to shoot a Chicken Chili Stew next weekend using this chili powder.
AmyLearnsToCook Amy darling how long would you suggest keeping this for before it goes funky?I love chilli and anything with a red sauce is aching for chilli if you ask me :D x
Natasha Conner In case Amy doesn't jump on this response soon....chili peppers are fruit, thus treat the ground peppers as such. While these peppers are dried and store well for a very long time, once you grind them, they will lose their flavor kinda fast if you don't protect it. Keep the powder away from heat and light. At the minimum, a dark container and/or dark location is good. Cold location is good too. We keep most of our 'nice' spices in a fridge or freezer in air tight containers for a long, long time. This recipe will lose its fresh flavor if you leave it out at room temperature. The stuff Amy just made is in our freezer, but we intend on using it this weekend.
Shhhhh! Don't say that. It might go to her head. :-) Thanks for watching the video and commenting. Glad you liked it. Let us know how it turns out if you make this.
I made the chili powder just like she did. It looked like hers, and I used it to make enchilada sauce, which tasted good. However, there were tiny pieces of chili skin that stuck to my teeth. When I use the dried chilies, boiling them and then putting them in the blender and making the enchilada sauce from the moist chilies and then putting it through a sieve, I don't get the pieces of chili skin. I guess my Vitamix blender doesn't pulvorize them as finally as commercial chili powder, because I don't get the skin on my teeth with commercially ground chili powder.
Michele DeRusha/Morgan You will love it! It is easy and a lot less expensive than store bought chili powder. You can make adjustments depending on your desired level of heat, salt, etc. Thanks for watching!!
Hi Amy, what is the grinder you are using? I have gone through close to 15 or more coffee grinders, Cuisinart blenders but nothing seems to work for a larger scale grind. I tend to make batches of 10-15 lbs of chili peppers and I can't seem to find a decent grinder without either burning out or failing to cut the chili peppers to a fine grind. I'd love to know the grinder/blender you are using and wanted to see what your largest batch of chili powder you've made. Thanks again.
pweeeehjh#! mind blown! thanks Amy n Eric! for this red chilli powder recipe! if you were making taco seasoning what else might one add to this if anything?
Hi, i love this video, but i just wanted to ask, about the measures, i tried in the web page but i did not find it... could you be so nice and tell me? thanks fot all!
Thank you. Glad you liked it. yeah, I used this for my chili recipe video. It's pretty tasty. Plus you can sprinkle this on eggs, fries, potatoes. Anything that you like a 'soutwest' flavor on.
I will try this someday do answer the question, "why do people use chili powder" for me. Because dried chili powder is universally vile. It's like they made a spice that tasted like dusty dust that maybe was recovered from a garbage fire. I use fresh chilis in chili. Maybe this will convince me powder has value.
+xvzw Cayenne powder is usually just powdered dry Cayenne peppers. Chili powder is usually more than just turning any dry chilies into powder. As you can see from the video, we not only added a variety of different chilies, we also added cumin, garlic powder, onion powder and Mexican oregano. Most commercial chili powders will hide some of their ingredients under "spices". What I like about making my own "chili powder" is that it is fresh tasting, thus takes less than some of the stale store powder to help a dish, and it has a variety of flavors. Thanks for watching and commenting.
There is no standard amount. Season to taste. You may be happy with a few teaspoons or several tablespoons. I can only suggest you try "some" and add more to get to the flavor you want. You can always add more, but you can't remove any (unless you want to add more meat).
+Michael Brunk I am sorry Michael. I only use granulated onion and garlic. Powdered tends to clump so I only buy granulated. In this recipe, it may not matter because you are blending it into a powder. I would just use the best that you can find. I really like Penzeys. I've heard that really cheap bulk granulated and powdered garlic tends to have a lot more junk in it. Most of it has the skins ground up...but even more junk in the cheap stuff like stems, roots, etc. Sorry for the confusion. I am just a beginner at making video so I probably messed that up! Thanks for watching!
Excuse mam. As asian i gotta wondering whats the point of having chilli if you removed all seeds? is that even gonna make it spicy somehow? i dont think so
Thanks for watching and asking. The peppers we used are mild and keeping the seeds wouldn't help anyways. You always cook for the group that will be eating your food, whether that's your family, friends or co-workers or chili judges that you have never met before. If you are certain your group wants or expects spicy food, then either leave the seeds in or remove them, but keep the pepper veins since they have plenty of capsaicin from the seeds. I just don't always trust the grinder will get every seed (and I don't want to bite into one (or a bunch)). We would rather teach to make a mild or medium chili powder and season to taste when cooking. Leftovers of anything with chili powder in it will grow in flavor and heat after spending some time in the fridge, so that's another thing to keep in mind. If you love spicy food, then use hotter peppers, leave the seeds in and just make sure you grind or chop them up very good. Hope you enjoyed this video.
I thought that this was a gracious response to a somewhat snarky comment. I liked the video and will try making my own chili powder. Never thought about doing that before and I use a lot of chili powder.
It’s a common misconception that the spice of peppers is in the seeds the spice from peppers is actually in the white spongy mass that holds the seeds which it was left in these peppers so these peppers will still be plenty spicy
Seeds or no seeds is your choice. I would leave them. The capsaicin is a super food and spicy is good. If you have children or pussies you're feeding, take the seeds out. More importantly, those peppers in the video looked like they crossed the border illegally.
i had to stop watching when you removed the seeds from the dried peppers; the seeds contain a decent amount of "heat", which would help with making it spicy and also add a little bit more color to your powder.
lordofh3 You can put as many seeds in the chili powder as you like. I tend to put a little ceyanne in my chili so I get heat from that instead of the chili powder. Thanks for watching!
@@AmyLearnsToCook if i recall the vid, youve bought some chilli variants. fresh ground to me means picking them chillies from your gardens, drying them and making the powder
