Best 20 Chili Powder Recipes

CHILI POWDER

Steps:

• Whisk paprika, oregano, cumin, garlic powder, onion powder, and cayenne pepper together in a bowl.

CHILI POWDER

Steps:

• Mix'em up.

AB'S CHILI POWDER

Steps:

• Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
• Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

GRILLED CORN WITH CHILI POWDER AND LIME

Steps:

• Grill corn over high heat, turning until lightly blackened in places and kernels are just tender when pressed, about 12 minutes.
• Cut each ear into 4 pieces. Transfer to a sturdy, medium-size paper bag and squeeze lime over corn. Sprinkle with chili powder and coarse salt. Close bag and shake to coat. Serve immediately from the bag or in a bowl.

MASHED CARROTS WITH HONEY AND CHILI POWDER

Steps:

• Set a steamer basket in a saucepan over 2 inches simmering water. Add carrots; cover and steam until very tender, about 25 minutes. Transfer to a medium bowl and mash with a fork or potato masher. Stir in butter, honey, and chili powder; season with salt and pepper.

GEBHARDTS CHILI POWDER (COPYCAT)

Steps:

• Mix all ingredients. Store in a sealed container.

BEST EVER HOMEMADE CHILI POWDER

Steps:

• Mix all ingredients together.
• This keeps for months on the pantry shelf.

HOT SPICED MEXICAN HOT CHOCOLATE WITH ICE CREAM DUSTED WITH CHILI POWDER

Steps:

• Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.
• You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo'.)

FIRECRACKER CHILI POWDER

Steps:

• Mix the ground dried chilies, paprika, cayenne pepper, salt, black and red pepper blend, garlic powder, ground cumin, and ground nutmeg in a small bowl. Store in an airtight container.

CHILI POWDER

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-ROASTED CHICKPEAS

Steps:

• If using dried chickpeas, soak in plenty of water for 6-24 hours.
• Drain, cook in plenty water for about 1 1/2 hour.
• Drain and proceed as follows.
• Preheat oven to 425°F.
• Grease baking sheet with the oil.
• Mix salt pepper and chili powder (or whatever spices you want to use) in a big plastic bag.
• Add chickpeas and shake until coated.
• Place chickpeas on baking sheet.
• Bake for about 30 minutes, or until golden and crisp.

CHILI POWDER BLEND

Steps:

• Mix all of the above ingredients together. Store in an airtight jar. Use in any recipe that calls for chili powder.

MY SPECIAL CHILI POWDER

Steps:

• Mix all ingredients together.
• Store in an airtight container.

LIGHT CHILI POWDER

Steps:

• Blend together and store in refrigerator for up to 6 months. For best results, grind cumin seed into powder.

ROBB WALSH'S CHILI POWDER

Steps:

• Toast chiles in a pan, then remove them and allow to cool. In the same pan, toast cumin seeds.
• Seed the anchos and cut them into strips and then process them in a spice grinder with the cumin seeds, a big pinch of Mexican oregano and, if you like, a shake of garlic powder.
• Use it in chili, or store in a sealed jar. Use it quickly, though. It grows stale fast.

HOT CHILI POWDER

Steps:

• Grind all ingredients to a fine powder in a blender or spice mill.
• Store in an airtight container in a cool, dry place.

HOME MADE CHILI POWDER / ALTON BROWN

Steps:

• Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely. Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

CHILI POWDER RUB

Steps:

• Combine all ingredients and store in airtight container. Use to add flavor to grilled, broiled, or baked fish, poultry, or meat.

BIG BULL HOT CHILI POWDER

Steps:

• Mix all ingredients and grind to a fine powder using a mortar and pestle, or food processor or blender.
• Spice will keep 6 months or so on the pantry shelf.

CHILI POWDER

Steps:

• The chiles should be toasted before grinding (one minute on a hot cast iron skillet or comal).
• When the chiles are cool, break them into pieces and grind into a fine powder using a spice grinder or coffee mill.
• Add the rest of the ingredients and mix well.
• Store in a jar.