Chez Chat -- Le Chef: Chili Powder
Cooking is a combination of Art and Science. Like both, the things that go into it has a lot to do with what you get out of it. Some things aren't sold in your average supermarket but are well worth having. Pure chili powder is one of them.
Chilis come in a number of varieties and several of these are sold dried where Central Americian or Mexican ingredients are carried. If you know which chilis you prefer you can buy them dried and make your own chili powder. We use a lot of Ancho or New Mexico chili powders and Guajillo chili powder. Two machines make it easy, a small food processor/chopper and a coffee grinder. We have dedicated one of each to spice grinding. This insures we don't get chili flavored coffee (or other foods). Any dried chili can be powdered, all the way up to Habaneros, to taste.
Purchase dried chilis, either packaged or bulk
Heat oven to 225 degrees
Remove stems, cut across into 1 inch pieces
Place in single layer on cookie sheet, place in oven
until dried to stiff, about 20 to 30 minutes
Process in chopper to size of small corn-flakes
set aside until all processed
Process chopped chilis in coffee grinder until powder
can be put through medium/fine sieve
Return bigger bits from sieve to grinder while processing
until entire batch is processed.
Store in air tight containers.
We grind the seeds along with the pods, and see no reason to discard them. The mild chili powders can be used to brighten a number of dishes, and the hotter chilis are used where the spiciness is desired. We use the Guajillo Chili powder in other spice mixtures. Any powdered chili can be used in a spice blend, depending on the flavor and heat desired. It is possible to dry your own chilis, such as Habaneros, if you can't find them dried. The process does put chili oils into the air and can be irritating, we find it is worth it. On line speciality sources also carry pure chili powders for those who don't have the time to do their own.
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