"Jack Schidt®" > wrote in message
om...
>
> "Elana Kehoe" > wrote in message
> ...
> > So I figured out why my chili last week was so...powerful. US chili
> > powder is a blend, where the chili powder here is not...it's just ground
> > chilis.
> >
> > Today, I am making chili again (the last batch was inedible, but it kept
> > the cats out of the trash), but now it seems like there's too darn much
> > cumin in the mix.
> >
> > The chili powder recipe I used was from
> > http://webpages.charter.net/budnscoot/CA3.htm, and it calls for 2 T of
> > cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili
> > recipe calls for 2t of cumin. Is this just going to overpower anything
> > else in the recipe? The chili powder and the cumin are the two biggest
> > amounts of spice (actually, the only spice, save for 2t of garlic).
> > --
> > It's Tis Herself
>
> Wayyyy too much cumin. A little goes a long way with that stuff.
>
> If you can, get the whole seeds and toast them in a dry skillet until you
> see tiny wisps of smoke. Grind them up in a mortar and pestle to a fine
> powder. Use about 1/4 tsp of this fine powder in your chili recipe.
>
> Jack Pungentawny
>
> PS You're using fresh garlic right?
>
>

Whenever we make chili, we add the chili powder "to taste". We start with a
little, let it simmer a bit, then taste. Add more if needed, then repeat.
Since we feel the chili gets better as it simmers, this method usually gets
us the best flavor we can hope for.