Made up a batch of chili to prepare for the winter storm. I made it on Saturday with the idea I'd eat it after shoveling out on Sunday.
This time I decided to make my own chili powder. I know people knock him, but, I used Alton Browns recipe for chili powder.
The ingredients were
- 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
- 1 teaspoon smoked paprika
It required some dried chilis which I picked up in the Mexican section of my supermarket. Our supermarket has a BIG mexican section. I couldn't find cascabel chilis in the big market, and didn't feel like stopping at the Mexican supermarket so I substituted Guajillo.
I deseeded and toasted them in my new (old) cast iron. Toasting chilis and spices just makes them THAT much better.
Then I ground everything up in my cheapo coffee/spice grinder. WOW. Awesome flavor!! Really a world of difference than some McCormick chili powder!
I then started on the Chili. I ground up a bunch of Angus Chuck that I bought, in my Kitchen-Aid with the Grinder attachement.
I didn't use any recipe for the chili, just kinda went by feel. Basically just browned the meat, deglazed with this...
Then threw in some tomatos, jarred salsa (I know I know cheating...) some of these...
some beans, a handful or two of tortilla chips, and some beef stock...let it simmer on low for a few hours.
It's now Sunday, and I just got done shoveling out.
Perfect time for a bowl of red...
Made up some skillet corn bread...
Opened up a bottle of...
and
It had just enough kick to summon the fire department...even Santa wanted some...
Bottom line. Making your own chili powder == worth it. Grinding your own quality beef == worth it. Not going off a recipe == worth it.
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