Elana Kehoe wrote:
> 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).


I rarely use cumin when making chili; when I do use it, I use maybe 1/2 tsp
to a big pot of chili. (that's also too much garlic powder.)

I like to use a mixture of dried ancho and New Mexico (or guajillo)
peppers. Mostly New Mexico or guajillo peppers. I remove the seeds, wash
and then soak them, and then grind them up in the soaking water with a
blender.

If you're making chili powder, I think it should have a little oregano and
black pepper in it. A tiny amount of cocoa wouldn't hurt.

Best regards,
Bob