"zxcvbob" > wrote in message
...
> 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.

Thanks for the link. It's now bookmarked in my "Chili" folder.


>
> 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.

Thank you. Yes, I've used anchos in my chili for a long time. The Chamayo's
and ancho powder for the "red" looks like a good place to start.


--Rich


>
> Best regards,
> Bob