Jeff this might be helpful for you:
These are the chili powders I like and use. Kevin (see below) suggests marjoram, my favorite herb.
Rita
ALTON'S CHILI POWDER (Salt-Free)
(Makes about 2/3 cup medium-hot chili powder)
3 ancho chiles, stemmed, seeded and sliced
3 cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano (preferably European type) *
1 teaspoon smoked paprika
1. 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.
2. 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.
___________________________________________________________
KEVIN KRUGER'S CHILI POWDER (with permission)
K Kruger, November 04, 2006 http://tvwbb.infopop.cc/eve/fo...890014754#4890014754
Unless one is using top-shelf paprika its use is unnecessary as it simply dilutes the flavor of the other chilies. Even the best paprika's flavor will be substantially diminished at best, depending on the other chile(s) in the mix.
I toast and grind a dozen different chilies into powders but do not mix them with each other, nor anything else, ahead of time as, to me, it's just as easy to add individual powders plus individual spices and herbs than to make up some sort of blend ahead of time only to have to adjust it later. (Spoil sport! Smiler )
K Kruger, November 04, 2006 – With the exception of complicated complex blends like raz el hanout with its two dozen ingredients (several of which needing prepping before grinding), berbere, achiote pastes and the like, I don't find the need to make blends ahead of time. However, if a chili blend is in the cards I'd suggest basing it on a chile with good depth, like guajillo, and building from there, per-haps with cascabel for it's berry notes and/or ancho for its lighter tones. Granulated garlic and onion are good additions but, frankly, I'd skip the cumin common to chili powder blends. I love cumin but its addition to the pot is best made toward the end of cooking (it could be included in the blend for the last 'dump'). Also, though oregano is common it is important not to use Mexican oregano because it cannot handle long cooking; use Greek or one of the other European oreganos. Better still, to me--forgo the oregano and use marjoram and thyme instead. Top-of-the-head suggestion:
3 parts ground guajillo
1 part each ground cascabel
1 part ground ancho
1/2 part granulated onion
1/2 part granulated garlic
1/2 part thyme
1/4 part marjoram
These are the chili powders I like and use. Kevin (see below) suggests marjoram, my favorite herb.
Rita
ALTON'S CHILI POWDER (Salt-Free)
(Makes about 2/3 cup medium-hot chili powder)
3 ancho chiles, stemmed, seeded and sliced
3 cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano (preferably European type) *
1 teaspoon smoked paprika
1. 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.
2. 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.
___________________________________________________________
KEVIN KRUGER'S CHILI POWDER (with permission)
K Kruger, November 04, 2006 http://tvwbb.infopop.cc/eve/fo...890014754#4890014754
Unless one is using top-shelf paprika its use is unnecessary as it simply dilutes the flavor of the other chilies. Even the best paprika's flavor will be substantially diminished at best, depending on the other chile(s) in the mix.
I toast and grind a dozen different chilies into powders but do not mix them with each other, nor anything else, ahead of time as, to me, it's just as easy to add individual powders plus individual spices and herbs than to make up some sort of blend ahead of time only to have to adjust it later. (Spoil sport! Smiler )
K Kruger, November 04, 2006 – With the exception of complicated complex blends like raz el hanout with its two dozen ingredients (several of which needing prepping before grinding), berbere, achiote pastes and the like, I don't find the need to make blends ahead of time. However, if a chili blend is in the cards I'd suggest basing it on a chile with good depth, like guajillo, and building from there, per-haps with cascabel for it's berry notes and/or ancho for its lighter tones. Granulated garlic and onion are good additions but, frankly, I'd skip the cumin common to chili powder blends. I love cumin but its addition to the pot is best made toward the end of cooking (it could be included in the blend for the last 'dump'). Also, though oregano is common it is important not to use Mexican oregano because it cannot handle long cooking; use Greek or one of the other European oreganos. Better still, to me--forgo the oregano and use marjoram and thyme instead. Top-of-the-head suggestion:
3 parts ground guajillo
1 part each ground cascabel
1 part ground ancho
1/2 part granulated onion
1/2 part granulated garlic
1/2 part thyme
1/4 part marjoram