Episode 2 - Homemade Chile and Chili Powder

Chile Powder

3 Ancho (Red Poblano) chile's, dried

3 Anaheim (California green chile) chile's, dried

3 New Mexico chile's dried

• Preheat your oven to 300 degrees.
• Take a knife or kitchen shears and remove the stems of the peppers and split them lengthwise removing any loose seeds with your hand or knife.
• When all of the chiles are prepared, place them on a baking sheet in a single layer and place them in your preheated oven and roast for 2 to 3 minutes.
• Remove the baking sheet from the oven and place the peppers on a plate or another baking sheet and allow them to cool. Leaving them on the hot baking sheet may cause them to burn which will result in a chile powder of poor quality and taste.
• Once the chiles have cooled break them up and place them in a spice grinder or coffee mill and process into a fine powder then store in an airtight container until needed.

Use any chiles you desire to give your chile powder its own unique flavor. Check out the 'Scoville Heat Index' for information on the heat of each individual chile grown. Now that you have your own chile powder, let's look at making our own special blend of chili powder to use in place of the variety of commercial blends you can find on your supermarket shelves.

Chili Powder

4 tablespoons chile powder

2 tablespoons ground cumin seeds

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon Mexican oregano

1 tablespoon paprika

• Combine dry ingredients into an airtight container and mix thoroughly. Use in dishes that call for chili powder such as chili, tacos, soups and casseroles.

Note: Many commercial chili powders add salt as an ingredient in their chili powders. I do not add salt to my chili powder as this allows me to increase the amount of chili powder in my dish per the recipe or personal preference without overloading the dish with sodium. Instead, I check the flavor of the dish before serving making any adjustments for salt and pepper as necessary.

Mediterranean and Mexican oregano are two different plants with a similar flavor. The most common form of oregano found on supermarket shelves is Mediterranean oregano simply labeled 'oregano'. Mexican oregano is stronger and less sweet making it more suited to the spicy, hot, cumin flavored dishes such as chili, tacos, salsa and other Mexican and TexMex dishes. Either can be used, but I prefer the Mexican oregano for my chili powders. No matter which you use, your homemade chili powder will beat the commercial blends hands down no doubt.

Scoville Heat Index

Scoville Heat Index For Chile's
Type of Chile	Heat Index
Minimal
Sweet Bell Pepper	0
Sweet Banana	0
Pimento	0
Paprika-Super Red	50 ~ 200
Cherry	00 ~ 500
Pepperoncini	100 ~ 500
Sonora	300 ~ 600
El-Paso	500 ~ 700
Santa Fe Grande	500 ~ 750
Mild
NuMex R Naky	500 ~ 1,000
Coronado	700 ~ 1,000
TAM Mild Jalapeno	1,000 ~ 1,500
New Mexico 6-4	1,000 ~ 1,500
Poblano	500 ~ 2,000
Espanola	1,000 ~ 2,000
Ancho	1,000 ~ 2,000
Mulato	1,000 ~ 2,000
Pasilla	1,000 ~ 2,000
Anaheim	500 ~ 2,500
Sandia	500 ~ 2,500
Cascabel	1,000 ~ 2,500
NuMex Big Jim	1,500 ~ 2,500
Rocotillo	1,500 ~ 2,500
Semi-Hot
Peter	1,500 ~ 2,500
Pulla	700 ~ 3,000
NuMex Joe E. Parker	1,500 ~ 3,500
Big Jim Heritage	2,000 ~ 4,000
Espanola Improved	2,000 ~ 4,000
Bulgarian Carrot	2,000 ~ 5,000
Mirasol	2,500 ~ 5,000
Guajillo	2,500 ~ 5,000
NM 6-4 Heritage	3,000 ~ 5,000
Chimayo	4,000 ~ 6,000
Hatch Green	5,00 ~ 6,000
Barker's Hot	5,00 ~ 7,000
Hot
Chipotle	5,000 ~ 8,000
Fresno	2,500 ~ 8,500
Long Thick Cayenne	6,000 ~ 8,500
Jalapeño	2,500 ~ 9,000
Hot Wax	5,000 ~ 9,000
Sandia Hot	7,000 ~ 9,000
Puya	5,000 ~ 10,000
Hidalgo	6,000 ~ 17,000
Aji Escabeche	12,000 ~ 17,000
Serrano	8,000 ~ 22,000
Bolivian Rainbow	10,000 ~ 30,000
Manzano	12,000 ~ 30,000
Shipkas	12,000 ~ 30,000
NuMex Barker's Hot	15,000 ~ 30,000
De Arbol	15,000 ~ 30,000
Jwala Finger Hot	20,000 ~ 30,000
Hotter
Jaloro	30,000 ~ 50,000
Aji	30,000 ~ 50,000
Tabasco	30,000 ~ 50,000
Cayenne	30,000 ~ 50,000
Santaka	40,000 ~ 50,000
Super Chile	40,000 ~ 50,000
Piquin	40,000 ~ 58,000
Tien Tsin	50,000 ~ 70,000
NuMex XX Hot	60,000 ~ 70,000
Yatsafusa	50,000 ~ 75,000
Red Amazon	55,000 ~ 75,000
Haimen	70,000 ~ 80,000
Chiltecpin	60,000 ~ 85,000
Thai	50,000 ~ 100,000
Diablo Grande	60,000 ~ 100,000
Malagueta	60,000 ~ 100,000
Charleston	70,000 ~ 100,000
Pico de Pajaro	70,000 ~ 100,000
Merah	85,000 ~ 100,000
Bahamian	95,000 ~ 110,000
Tabiche	85,000 ~ 115,000
Bahamian	95,000 ~ 110,000
Scorching
Carolina Cayenne	100,000 ~ 125,000
Kumataka	125,000 ~ 150,000
Bahamian	125,000 ~ 300,000
Jamaican Hot	100,000 ~ 200,000
Birds Eye	100,000 ~ 225,000
Madame Jeanette	175,000 ~ 225,000
Tepin (Wild)	100,000 ~ 265,000
Texas Chiltepin	100,000 ~ 265,000
Datil	100,000 ~ 300,000
Devil Toung	125,000 ~ 325,000
Fatalii	125,000 ~ 325,000
Orange Habanero	150,000 ~ 325,000
Scotch Bonnet	150,000 ~ 325,000
TigrePaw-NR	265,000 ~ 348,000
Rocoto / Manzano	225,000 ~ 350,000
Caribbean Red	120,000 ~ 400,000
Choclate Habanero	325,000 ~ 425,000
Red Savina Habanero	350,000 ~ 575,000
Down Right Painful
Dorset Naga	800,000 ~ 970,000
Naga Jolokia "Ghost Pepper"	800,000 ~ 1,041,000
Infinity	800,000 ~ 1,067,286
Naga Viper	800,000 ~ 1,382,118
Trinidad Scorpion	900,000 ~ 1,463,700

Episode 1 - Texas Style Chili

In this first episode we will be making an all-purpose chili which the official state food of the state of Texas. The ingredients of this chili can be easily adapted to fit your individual dietary needs without compromising the flavor and quality of the dish. Below the basic recipe I have included a list of the many variations I have made during the last 8 or 10 years depending on the occasion and guests with whom I would be dining. I hope you will enjoy this dish as much as my family and I do. 

Todd’s Texas Style Chili

1 pound ground beef, 80/20

1 (8oz) can tomato sauce

1 (15oz) can tomatoes diced

1 (15oz) can pinto beans

1 cup beef or chicken stock

1 large onion, diced

2 tablespoons chili powder

2 tablespoons minced garlic

1 tablespoon ground cumin

1 tablespoon dried oregano

1 tablespoon paprika

1 teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon red pepper flakes or 1 jalapeno, diced and seeds removed (optional)

• In a medium saucepan add 1 tablespoon olive oil and saute the onions until soft and translucent, then add garlic and saute until the meat is thoroughly browned. Add ground beef and cook until it is no linger pink.
• When meat is thoroughly browned add the beef stock, tomatoes, tomato sauce and the dry ingredients and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
• While the chili is simmering drain and rinse the pinto beans in a strainer. After 15 minutes has passed add the beans and bring the dish back to a boil, then reduce the heat to low and cook for another 45 to 60 minutes. Make sure you stir the chili occasionally to keep it from burning.
• Check seasoning and adjust salt and pepper per personal preference. Serve topped with freshly chopped onions and shredded cheddar cheese.

Note: If you do not have chicken or beef stock available, add water with 2 teaspoons bouillon powder. If using bouillon powder check the seasoning before adding the salt as some commercial powders are high in sodium and you may not need the additional salt. If you want a thicker chili, you can mix 1 teaspoon all-purpose flour or mass harina with 2 tablespoons with water and add during the last 15 – 20 minutes of the cooking process, personally, I prefer to cook my chili allowing it to reduce down to the desired thickness as this intensifies the flavors of the dish.

Variations:

Alamo Chili – Omit red pepper flakes and substitute two (8oz) cans of tomatoes & green chilies. If you cannot find a store brand you like, then I suggest you use Rotel brand tomatoes and green chilies.

Bunkhouse Chili – In this chili, I use equal parts red, pinto, and black beans in place of the pintos. I generally make this recipe when making a making a large batch for a group dinner. By tripling the recipe I simply use one can of each.

Salsa Verde Chili – Add one (8oz) can Green Mexican Salsa a.k.a. Salsa Verde. I use La Costena brand which is readily available at my local Walmart, it provides a medium heat, but any brand will do.

Smokey Hot Chili – Omit red pepper flakes and add 2 to 3 smoked chipotle peppers, minced. Chiptole peppers are canned smoked jalapeno’s in adobo sauce. They can be found in the Latin food isle of most major supermarkets, I use La Costena brand which is readily available at my local Walmart.

Smokehouse Chili – Substitute ¾ to 1 pound cooked leftover chopped brisket for the ground beef.

Vegetarian Chili – Saute one green bell pepper and 2 stalks of celery coarsely chopped with the onion. Use vegetable stock in place of the beef stock, and substitute one (15oz) can each of red,and black beans for the ground beef. Add one (15oz) can sweet corn liquid an all.