Best 5 Best Ever Homemade Chili Powder Recipes
Homemade chili powder is a versatile spice blend that can add a smoky, earthy, and slightly spicy flavor to a variety of dishes, from chili and tacos to stews and soups. Unlike store-bought chili powder, which is often made with low-quality ingredients and fillers, homemade chili powder uses whole spices that you can toast and grind yourself, giving you complete control over the flavor and heat level. Making your own chili powder is also a great way to use up leftover spices and create a unique blend that perfectly suits your taste. With just a few simple ingredients and a little time, you can easily make the best chili powder you've ever tasted.
Here are our top 5 tried and tested recipes!
BEST EVER HOMEMADE CHILI POWDER
This homemade chili powder is much fresher than what you get in the store (unless you live in New Mexico or Mexico). At my house, this chili powder would only make enough to put in one batch of chili!
Provided by wildheart
Categories Tex Mex
Time 2m
Yield 1-3 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together.
- This keeps for months on the pantry shelf.
Nutrition Facts : Calories 101.8, Fat 3.9, SaturatedFat 0.7, Sodium 176.9, Carbohydrate 19.3, Fiber 9.8, Sugar 3.4, Protein 4.2
BEST CHILI EVER!
Rachael's Recipe Notes: Yes, you are reading the ingredients correctly - fennel seed, ground cinnamon and unsweetened baking cocoa are what make this delicious! I make this in a 4 quart stainless steel pan on the stove top, but after sweating the onions and peppers and browning the meat, if you want to put this in a crockpot and cook on LOW for 4 to 5 hours, it's just as good! If you like, you can add a can of diced tomatoes, undrained (15 to 16 ounces), at the same time you add the tomato paste. Sometimes my family likes the diced tomatoes, sometimes they don't. I serve this with homemade jalepeno cornbread and/or crispy tortilla strips.
Provided by Rachaels Kitchen Go
Categories < 4 Hours
Time 3h30m
Yield 3 quarts, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a very large, deep pre-heated skillet, add olive oil, then add chopped onions and peppers. I also add a little bit of water to the pan (maybe tablespoon or two); cover and cook on medium-low heat, just until onions and peppers begin to sweat. Uncover and add ground beef, using spatula to break up chunks of meat. Cover and cook on low heat until meat is cooked through, about 20 minutes or so (I add a little water during the cooking process). While the meat is cooking, I add the chili powder. I start with 1 Tbsp., and add as I go.
- Once the meat is browned, add the tomato paste, stirring to incorporate completely (I also add more water at this point, enough to make it start looking like chili, a nice, thick chili). Cover and cook on lower heat (slow simmer) for 30 minutes.
- Add the 5 ingredients, stir to incorporate, cover and cook on low (at a slow simmer) for another 60 minutes.
- Add beans and green chiles (including the "juice"), stirring to incorporate. At this point, add more water if you need to do so. Cover and cook on low (slow simmer) for another 40 minutes.
- Total cooking time is about 2-1/2 to 3 hours on stovetop. I know this sounds like a long time, but it really needs that much time to simmer and let the flavors blend.
- Serve with chopped red onion, sour cream, hot sauce, and shredded cheddar, colby and/or Jack cheese(s).
Nutrition Facts : Calories 308.1, Fat 13.2, SaturatedFat 4.9, Cholesterol 73.7, Sodium 580.2, Carbohydrate 22.7, Fiber 5.5, Sugar 11.4, Protein 27.3
CHILI POWDER
To me, chili powder need not be superhot, but you can change that if you like-just add cayenne or some spicy dried chiles (most of the common dried red ones you find are pretty fiery). But it is easy enough to add heat at any stage of cooking or even at the table, whereas the warm, welcoming flavor of good chili powder is hard to come by. When you're buying dried chiles, look for those that are not brittle; they should retain some moisture and even be a bit soft.
Provided by Mark Bittman
Categories Spice Chili Chile Pepper Cumin
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Combine the whole chiles and cumin seeds in a large skillet over medium heat. Cook, shaking the pan occasionally, until lightly browned and fragrant, just a few minutes; for the last minute of cooking, add the oregano.
- Cool, then grind in a spice or coffee grinder to a fine powder; add cayenne at this stage if you're using it (some cooks also put in a bit of garlic powder). Store in a tightly covered opaque container for up to several months.
CHILI POWDER
Awesome, simple blend for chili powder. Never buy the commercial stuff again! Store refrigerated in an airtight container.
Provided by Terri
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk paprika, oregano, cumin, garlic powder, onion powder, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 13.8 calories, Carbohydrate 2.6 g, Fat 0.5 g, Fiber 1.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2.1 mg, Sugar 0.5 g
BEST CHILI EVER RECIPE BY TASTY
Here's what you need: jalapeño, red bell pepper, yellow onion, ground beef, garlic, bone broth, canola oil, unflavored tomato sauce, water, stewed tomato, honey, cumin, chili powder, oregano, smoked paprika, McCormick® Chili Seasoning, salt and pepper, corn, black beans
Provided by Marina Aria
Categories Lunch
Yield 10 servings
Number Of Ingredients 19
Steps:
- Cook down onions & bell pepper in canola oil. Then, add finely minced jalapeno and garlic and sauté for 1 minute.
- Add seasonings, bone broth, corn, tomatoes, and beans and cook until fragrant.
- Add cooked ground beef & water.
- Bring to a boil, then simmer for 1-2 hours uncovered.
- Serve warm.
Nutrition Facts : Calories 252 calories, Carbohydrate 24 grams, Fat 10 grams, Fiber 7 grams, Protein 17 grams, Sugar 9 grams
Tips:
- Choose high-quality chili peppers: The type of chili peppers you use will greatly affect the flavor of your chili powder. Look for ripe, flavorful peppers, and avoid any that are bruised or damaged.
- Toast the chili peppers before grinding: Toasting the chili peppers will bring out their flavor and aroma. You can toast them in a dry skillet over medium heat for a few minutes, or in the oven at 200°F for about 15 minutes.
- Grind the chili peppers to a fine powder: You can use a food processor, blender, or spice grinder to grind the chili peppers. Make sure to grind them to a fine powder so that they will evenly distribute their flavor in your dishes.
- Add other spices to your chili powder: In addition to chili peppers, you can also add other spices to your chili powder, such as cumin, garlic powder, onion powder, oregano, and paprika. Experiment with different combinations of spices to create a chili powder that you love.
- Store your chili powder in an airtight container: Store your chili powder in an airtight container in a cool, dark place. This will help to preserve its flavor and aroma.
Conclusion:
Homemade chili powder is a versatile and flavorful spice that can be used in a variety of dishes. By following these tips, you can make your own chili powder that is perfect for your taste. Experiment with different combinations of chili peppers and spices to create a chili powder that you love. You can use your homemade chili powder to add flavor to soups, stews, chili, and other dishes.
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