CHILI POWDER

The use of powdered chili peppers can be traced back to Indian cuisine and the Aztecs used a blend of chili peppers and other spices, but chili powder is truly from the United States. Chile powder consists purely of dried and ground chili peppers, while chili powder is a blend of several ingredients which often include chile powder. Chili powder was created in Texas in the late 1800’s, but there is controversy about who actually invented it. Some credit DeWitt Clinton Pendery of Forth Worth who started selling his own unique blend of chiles under the name of Mexican Chili Supply Company which later changed its name to Pendery’s. It is still selling chili powder today. Others credit William Gebhardt of New Braunfel, Texas (a suburb of San Antionio) who produced and packaged chili powder after discovering that chili con carne was the favorite food of his café customers, but seasonal due to availability of homegrown chiles in summer only. He began importing chiles and concocting a chili powder blend for year-round use. First called “Tampico dust”, the name was later changed to Eagle Chili Powder and is still in existence today.

Cinnamon, chili powder and seasoned salt are the most frequently found seasonings in American homes. Chili powder usually consists of about 80% ground chilies with garlic, oregano and ground cumin, but may also include black pepper, paprika, cinnamon, cloves, coriander, mace, nutmeg or turmeric. The chili varieties used might include ancho, cayenne, chipotle, pasilla, cascabel and dried arbol with the goal being a balance between spicy heat and peppery flavor. You can grow or buy a mixture of chili peppers then roast or dry cook them in a hot skillet and grind into a fine powder for the base of your own chili powder blend. Here’s a traditional recipe to get you started:

12Tbs ground Chile powder (homemade)
3Tbs ground cumin
3Tbs ground oregano
3Tbs garlic powder
1 tsp paprika
pinch of ground cinnamon

Combine ingredients and store in an airtight container in a cool, dark and dry location away from heat and moisture for about 6 months.

As a result of various different combinations, the spiceness of any given chili powder is incredibly variable. As a rule however, the purer the more spicy. It is usually used as a dominate flavor primarily in chili con carne, but can also be used as a background to add a kick to sauces such as BBQ. Use chili powder in corn bread, rubs, salsas or chutneys, bean dishes, soups and stews such as chowders. It may also be used in dips, egg dishes, meatloaf and to season rice.

CHILI POWDER RECIPES

Sweet & Spicy Peanuts: Whisk together 1 egg white and 1tsp water until frothy then add to 4c peanuts and toss to coat. Combine 1c sugar and 1Tbs chili powder then add to nuts to coat evenly. Spread nuts on greased cookie sheet and bake at 250 degrees for 45 mins, stirring every 15 mins. Remove from oven, stir to separate and cool.

Spicy Scallion Dip: Combine 4c sour cream with the juice of a lime, 1Tbs chili powder, 1c shredded Monterey Jack cheese and 6 chopped green onions. Serve with tortilla chips

Sweet & Spicy Chicken Wraps: Cut 4 chicken breasts into 1” cubes and wrap each with a slice of bacon securing with a toothpick. Combine 2/3c brown sugar and 2Tbs chili powder then dredge the chicken wraps in the mixture. Place on greased broiler pan and bake at 350 degrees for 30-35 mins or until bacon is crisp.

Hot Cheese Appetizer: In a food processor, combine 8oz Velvetta cheese, 1 egg, 1 1/2c flour, 2tsp baking powder, 1Tbs chili powder and 1/2 c melted butter.  Blend together until mixture has an almost dough-like texture. Form into 1 inch round balls and place on greased cookie sheet. Bake at 350 degrees for 5 to 10 minutes until light browned.

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31