{"id":536,"date":"2011-04-06T09:38:28","date_gmt":"2011-04-06T15:38:28","guid":{"rendered":"http:\/\/www.addictedtocanning.com\/blog\/?p=536"},"modified":"2011-04-06T09:38:28","modified_gmt":"2011-04-06T15:38:28","slug":"spices-and-seasonings-chili-powder","status":"publish","type":"post","link":"https:\/\/www.addictedtocanning.com\/blog\/2011\/04\/06\/spices-and-seasonings-chili-powder\/","title":{"rendered":"Spices and seasonings – chili powder"},"content":{"rendered":"

Who doesn’t like a good chili? But take a moment to think before you answer – I am talking about a good<\/strong> chili, one that leaves you wanting more, not one that leaves you feeling like something really bad just happened in your mouth or your stomach!<\/p>\n

I tend to prefer foods on the spicier end of the Scoville scale, but plenty of people don’t like, or can’t eat, very spicy foods. This is why I make my own chili powder to be a wonderfully fragrant and tasty, but non-spicy, seasoning – those who like a zing can add hot sauce to the dish, while those who don’t like the burn can still enjoy a tasty meal.<\/p>\n

My favourite base recipe for chili powder is Alton Brown’s, found at the Food Network page<\/a> linked here. My take on the recipe follows:<\/p>\n

  • 1.5 roasted, dehydrated red bell peppers*<\/li>\n
  • 2 tablespoons whole cumin seeds<\/li>\n
  • 2 tablespoons garlic powder<\/li>\n
  • 1 tablespoon dried oregano<\/li>\n
  • 1 teaspoon smoked paprika<\/li>\n

    Put the cumin into a small frying pan and heat gently until you just begin smelling the cumin toasting – about 4 to 5 minutes. Take off the heat and allow to cool to room temperature. Place all ingredients into a spice grinder or food processor and blend into a fine powder. Place in an airtight container in a cool dark place. Use within 6 months for optimal flavour and smell.<\/p>\n

    * Why do I make this with roasted dried bell peppers? Because they are chili peppers bred to have no heat, they have a wonderful fragrance, and the roasting brings out the sweetness very nicely. Bingo, you now have some gorgeous chili powder – enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

    Who doesn’t like a good chili? But take a moment to think before you answer – I am talking about a good chili, one that leaves you wanting more, not one that leaves you feeling like something really bad just happened in your mouth or your stomach! I tend to prefer foods on the spicier […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,46],"tags":[],"class_list":["post-536","post","type-post","status-publish","format-standard","hentry","category-recipe","category-seasoning"],"_links":{"self":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/536","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/comments?post=536"}],"version-history":[{"count":6,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/536\/revisions"}],"predecessor-version":[{"id":542,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/536\/revisions\/542"}],"wp:attachment":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/media?parent=536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/categories?post=536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/tags?post=536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}