Rich wrote:
> I was looking at the recipe for last year's winning recipe at the
> International Chili Society's World Championship Chili Cookoff, and there
> are a couple of ingredients I don't understand.
>
>
> "1 tablespoon hot chile powder
> 1 tablespoon mild chile power
> 5 tablespoons red chile powder"
>
>
> It's not at all clear to me what these three ingredients are. I buy my
> spices at Penzey's or at the local supermarket, and neither has products
> that are described as above. I presume that they are pure ground chiles, but
> which varieties of chiles? Any guesses?
>
> Also, does anybody know what ingredients are in Gebhardt® chile powder? I
> prefer to mix my own spices rather than use a premixed product. (The chili
> champion would probably rather do that, too, but when cooking in competition
> it's always a good idea to use the products of the contest sponsors.)
>
> Thanks for your help.
>
> I'm going to try this recipe as close to exactly as possible. The only
> changes I'll make intentionally are mixing my own Gebhardt®, if possible,
> and the substitution of homemade broths for the canned stuff called for in
> the recipe.
>
>
> -- Rich
>
>


Gebhardts is ground red chile peppers (it doesn't say if it's ancho,
guajillo, or New Mexico) cumin, oregano, garlic, and silicon dioxide.
From the color and what I remember of the taste, I'd guess New Mexico
and Ancho, maybe equal parts or a little more New Mexico. The sand is
probably to keep it from clumping, although maybe if it's in the form of
diatomateous earth it could be to keep spice worms out.

"1 tablespoon hot chile powder, 1 tablespoon mild chile power, 5
tablespoons red chile powder" is probably intentionally vague --
especially the "red chile powder" part.

This might help:
<http://www.myspicer.com/data_returns/listbytype.php?id=3&tname=Crushed%20and%20Powdered %20Chiles>

Look at the Chamayo Hot New Mexico and the Chamayo Mild New Mexico.

Ancho chile is very mild and tastes a little like good chewing tobacco
with a little bit of chocolate overtones. Some people consider ancho to
be essential to making good chili.

Best regards,
Bob