Chili Powder
TIME/SERVINGS
Makes: About 1 cup
From: Field Guide to Herbs & Spices , by Aliza Green
Preblended chili powder was first invented to season the iconic Texas dish chili con carne. There’s much disagreement about the first recipe for chili powder. In 1890, DeWitt Clinton Pendery, of Fort Worth, Texas, supplied his blend of chiles and spices to cafés and hotels under the name Mexican Chili Supply Company. Around the same time, William Gebhardt, in New Braunfels, Texas, started making what he called Tampico Dust, later changing the name to Eagle Brand Chili Powder. Use 1 to 2 tablespoons chili powder per quart of chili con carne, or use it as a rub for slow-cooked beef brisket, pork ribs, chicken, or beans.
- 1/4 cup ancho chile powder
- 1/4 cup red New Mexico chile powder
- 2 tablespoons toasted and ground cumin seeds
- 2 tablespoons onion powder
- 2 tablespoons Mexican oregano
- 1 tablespoon chipotle chile powder
- 1 tablespoon garlic powder
- 1 teaspoon ground allspice
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
A fascinating recipe. Still, these premixed 'chili' powders strike me as being an anachronism. I've been able to obtain all of these individual ingredients for >20 years.
Why do Texas chili 'cooks' still use storebought mixes like Gebhardts or Penderys? Due to corporate ownership (ConAgra) the quality of the former is especially suspect.
I agree to the above and I am a Texan! There are many chili powders available and they certainly are not pure, powdered chili. They have other stuff just like the recipe above and I like to be in control!.
I make my own "rub" and it is not that dissemilar but you have to have brown sugar in it! I think I wil share my BBQ rub recipe.....
Thanks for sharing.
Good recipe. I add some powdered ACHIIOTE for a deeper color and an interesting "what is that taste?"
OK--WHEN DO Y'ALL USE CHILE OR CHILI? Aside from addressing someone in Santiago...