CHILI POWDER
Awesome, simple blend for chili powder. Never buy the commercial stuff again! Store refrigerated in an airtight container.
Provided by Terri
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk paprika, oregano, cumin, garlic powder, onion powder, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 13.8 calories, Carbohydrate 2.6 g, Fat 0.5 g, Fiber 1.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2.1 mg, Sugar 0.5 g
RED CHILI
Make and share this Red Chili recipe from Food.com.
Provided by Denver cooks
Categories Beans
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
- Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
- Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1-1/2 hours.
- Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
Nutrition Facts : Calories 426.2, Fat 15.9, SaturatedFat 5.2, Cholesterol 56.4, Sodium 1313.1, Carbohydrate 43, Fiber 12.9, Sugar 13.1, Protein 28
CHILE MOLIDO (RED CHILE POWDER)FOR MARLA
Make and share this Chile Molido (red Chile Powder)for Marla recipe from Food.com.
Provided by Rita1652
Categories Peppers
Time 10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Place 2-3 pods in a blender container and finely grind them on low speed.
- Add more pods until the lower portion of the jar is full. Empty container and continue to process until all pods are ground. Mix in salt to taste.
Nutrition Facts : Calories 25.9, Fat 0.5, SaturatedFat 0.1, Sodium 162.3, Carbohydrate 5.6, Fiber 2.3, Sugar 3.3, Protein 0.8
RED CHILI POWDER
Provided by Stephan Pyles
Categories Blender Quick & Easy Hot Pepper Bon Appétit
Yield Makes 1/2 cup
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F. Using small sharp knife, cut stems off chilies and discard. Cut chilies open along 1 long side. Discard seeds. Place chilies on baking sheet. Roast until chilies are firm and fragrant, about 5 minutes. Cool. Break chilies into small pieces. Working in batches, finely grind chilies in spice grinder, blender or coffee grinder. (Can be prepared 2 weeks ahead. Store airtight at room temperature.)
- *Sold at Latin American markets, specialty foods stores and some supermarkets.
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