Alton Brown Chili Recipes
AB'S CHILI POWDER
Provided by Alton Brown
Categories condiment
Time 15m
Yield Approximately 3/4 cup
Number Of Ingredients 7
Steps:
- Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
- Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
ALTON BROWN'S CHILI POWDER
I have been using this recipe for a year or so, and it tastes great. Makes chili taste like chili and is awsome in mexican cooking. Often times I can't find all the dried chiles listed here, so I'll just mix and match, but keeping the ratio roughly the same.
Provided by ROV Chef
Categories Southwestern U.S.
Time 13m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Toast the chiles and cumin seeds in a cast iron skillet for a few minutes. Don't let them cook too long and inhale the smoke, because you'll get a nasty chemical burn in lungs, nose and throat.
- let the chiles and seeds cool.
- place all the ingredients into a blender and blend on the highest speed you blender can dish out.
- store in an airtight jar.
- be sure to wash you blender carafe a few times after doing this or you fruit smoothy or margarita will taste like chiles.
Nutrition Facts : Calories 361.2, Fat 9.9, SaturatedFat 1, Sodium 76, Carbohydrate 66.5, Fiber 22, Sugar 2.3, Protein 16.1
ALTON BROWN'S SALSA
From his Good Eats cooking program on Food Network. This salsa recipes uses fresh, roasted and dried chiles. Alton very cleverly used a steamer basket to roast the chilies on the stove top and a pair of standard kitchen scissors to cut the dried chiles! Just one or two very minor changes were made by me.
Provided by COOKGIRl
Categories Peppers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- *NOTE: I broke up the dried anchos into pieces and used a clean coffee mill to coarsely grind the chilies.
- To roast the jalapeno you have several options: oven roast, or stovetop roast either in a pan or steamer basket.
- For steamer basket directions, place the chili in the opened basket and place directly on the heating element.
- Turn the heat on to medium flame and dry roast for about 5 minutes or until chili is charred all over, turning occasionally to roast evenly.
- Set the steamer basket aside on a heatproof surface. Cover with a heat resistant bowl or lid and allow to sweat for 10-15 minutes.
- Once cool enough to handle, place the chili under running water and loosen off the skin. Remove the seeds and membrane.
- Mince the chili.
- In a bowl, combine all ingredients. Note: Alton say that the dried ancho chili is not to be dehydrated. Marinating will soften the chili and hydrate it.
- Cover and place salsa in refrigerator for up to 12 hours for flavors to infuse.
- Serve with your favorite chips.
- Prep time does not include marinating.
Nutrition Facts : Calories 94, Fat 4.5, SaturatedFat 0.6, Sodium 10.2, Carbohydrate 13.6, Fiber 4.1, Sugar 4.8, Protein 2.6
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