Pretty sure this has been discussed before but I'm bringing it up again.
I've been using the Swansons brand and I just ordered some more. I like it.
They also sell the Frontera brand and another organic brand. I was shocked
to see that both of those include allspice and cloves in them. Those are
not seasonings that I want in my chili powder and one showed a picture of
the bottle. It appeared to have those red pepper flakes in it and not be a
powder at all.

Do you make your own chili powder or buy it? What does it have in it?
Thanks.

"Julie Bove" wrote:
>
>Do you make your own chili powder or buy it? What does it have in it?

Penzeys rules.

Brooklyn1 wrote:
>
> "Julie Bove" wrote:
> >
> >Do you make your own chili powder or buy it? What does it have in it?
>
> Penzeys rules.

Tone's runs a close second for basic chili powder, especially if you use
larger quantities. Another brand they carry at Restaurant Depot similar
to Tone's is also good.

"Pete C." > wrote in message
...
>
> Brooklyn1 wrote:
>>
>> "Julie Bove" wrote:
>> >
>> >Do you make your own chili powder or buy it? What does it have in it?
>>
>> Penzeys rules.
>
> Tone's runs a close second for basic chili powder, especially if you use
> larger quantities. Another brand they carry at Restaurant Depot similar
> to Tone's is also good.

Thanks!

"Sqwertz" > wrote in message
...
> On Sat, 31 May 2014 09:25:58 -0500, Pete C. wrote:
>
>> Brooklyn1 wrote:
>>>
>>> "Julie Bove" wrote:
>>>>
>>>>Do you make your own chili powder or buy it? What does it have in it?
>>>
>>> Penzeys rules.
>>
>> Tone's runs a close second for basic chili powder, especially if you use
>> larger quantities. Another brand they carry at Restaurant Depot similar
>> to Tone's is also good.
>
> Our Restaurant Depot carries "Chef's Quality" bulk spices. $3.50 for
> an 18oz jug of regular or $17.12 for a 6lb bucket of "Dark Chile
> Powder". I'm not sure what the difference is but I notice other
> foodservice brand packaging also sell a regular and a dark version.
>
> I did a little research and it appears "Chef's Quality" and Restaurant
> Depot" are trademarks of the same parent company.

Holy cow! That's cheap. I just paid about $3.50 for less than 3 oz.

"Brooklyn1" > wrote in message
...
> "Julie Bove" wrote:
>>
>>Do you make your own chili powder or buy it? What does it have in it?
>
> Penzeys rules.

I looked up what they have in theirs. Looks the same as what I've been
using but they have mild, medium and hot.

On Saturday, May 31, 2014 7:28:47 AM UTC-5, Brooklyn1 wrote:
> "Julie Bove" wrote:
>
> >
>
> >Do you make your own chili powder or buy it? What does it have in it?
>
>
>
> Penzeys rules.

I agree. Their powdered ancho, especially.

--Bryan

Brooklyn1 > wrote in
:

> "Julie Bove" wrote:
>>
>>Do you make your own chili powder or buy it? What does it have in it?
>
> Penzeys rules.
>
I agree. I buy their powdered ancho and cumin. I avoid powdered garlic
and onion, as they deteriorate quickly, but if one is going to use them,
better to buy garlic salt and onion salt, as the salt preserves them
longer.


--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

On Thu, 12 Jun 2014 03:27:32 +0000 (UTC), "Winters_Lackey"
> wrote:

> Brooklyn1 > wrote in
> :
>
> > "Julie Bove" wrote:
> >>
> >>Do you make your own chili powder or buy it? What does it have in it?
> >
> > Penzeys rules.
> >
> I agree. I buy their powdered ancho and cumin. I avoid powdered garlic
> and onion, as they deteriorate quickly, but if one is going to use them,
> better to buy garlic salt and onion salt, as the salt preserves them
> longer.

I disagree, but maybe it all depends on how long "long" means. Also
there are cooking situations where granulated/powdered is preferable
over fresh because it doesn't burn as fast.

--
All you need is love. But a little chocolate now and then doesn't hurt.

Winters_Lackey wrote:
>Brooklyn1 wrote:
>>Julie Bove wrote:
>>>
>>>Do you make your own chili powder or buy it? What does it have in it?
>>
>> Penzeys rules.
>>
>I agree. I buy their powdered ancho and cumin. I avoid powdered garlic
>and onion, as they deteriorate quickly, but if one is going to use them,
>better to buy garlic salt and onion salt, as the salt preserves them
>longer.

I avoid spices that contain salt, the salt limits how much you can use
before the dish becomes too salty... I never use onion salt or garlic
salt. The salt doesn't preserve the garlic/onion flavor anyway, salt
only keeps it from molding. Instead I use granulated garlic, it has a
very long shelf life and even longer when kept frozen. For dehy onion
I buy minced, I also buy Penzeys dehy toasted minced onion, much
better than using those salt laden soup packets. I see no point in
making up my own chili powder when Penzeys has so many to choose from
and none contain salt. If I want more ancho I use the whole dried
peppers, they're easy to destem, deseed, and mince, then in long
cooking dishes like chili they slowly melt in flavoring the dish over
time rather than use powdered that shoots its entire flavor load all
at once so that before the dish is cooked the flavor has disapated.
And even though chili powder contains garlic I still use fresh and add
it throughout the cooking process and even drop in some whole cloves
so they flavor like time release capsuls. I like to tend to my pots
constantly while cooking, that's why pressure proccesors suck, they
cook too hot too fast, and don't allow for adjusting... all they do is
ruin ingredients... of course they're fine for the TIADers. And slow
cookers aren't better. Pressure processors and crock pots are to
cooking like paint by numbers is to art. If I was interested in
*fast* rather than use a pressure processor or crock pot for chili I'd
buy canned, can easily be doctored... canned is superior to any coming
from a pressure processor or crock pot anyway... WTF do you think the
finest restos serve, canned and doctored soups/stews... who do yoose
think buys all those #10 cans by the case(s). Today all sorts of
soups and stews are available freeze dried in #10 cans, even freeze
dried precooked ground beef:
http://www.thereadystore.com/mountai...nd-beef-10-can
Can't be worse than the preground mystery meat yoose TIADers buy.

On Fri, 30 May 2014 23:30:23 -0700, "Julie Bove"
> wrote:

> Pretty sure this has been discussed before but I'm bringing it up again.
> I've been using the Swansons brand and I just ordered some more. I like it.
> They also sell the Frontera brand and another organic brand. I was shocked
> to see that both of those include allspice and cloves in them. Those are
> not seasonings that I want in my chili powder and one showed a picture of
> the bottle. It appeared to have those red pepper flakes in it and not be a
> powder at all.
>
> Do you make your own chili powder or buy it? What does it have in it?
> Thanks.

I prefer to buy it premade - unfortunately my favorite brand,
Grandma's, is now defunct and she's not coming back. When I make a
pot of chili with my own seasoning ingredients, I don't make a batch
of powder first - I just add stuff until it tastes right and I've done
a pretty good job of it so far. I just looked on the internet for a
copycat Grandma's recipe and found this
http://www.texascooking.com/features...hilepowder.htm
I don't go to all that trouble and just use preground chilies, garlic,
cumin and leaf oregano. To serve, I finish off my pot of chili with
fresh cilantro - because I like that flavor.

You could start with this guesstimate and adjust it to your liking

3 Tablespoons mild to medium heat powdered chili
1 Tablespoon ground cumin
2 teaspoons dried oregano (Mexican, if you have it)
1 teaspoon ground hot chili pepper or cayenne (or to taste)
1/2 teaspoon granulated garlic (I like garlic. so I'd start with 1t)



--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Fri, 30 May 2014 23:30:23 -0700, "Julie Bove"
> > wrote:
>
>> Pretty sure this has been discussed before but I'm bringing it up again.
>> I've been using the Swansons brand and I just ordered some more. I like
>> it.
>> They also sell the Frontera brand and another organic brand. I was
>> shocked
>> to see that both of those include allspice and cloves in them. Those are
>> not seasonings that I want in my chili powder and one showed a picture of
>> the bottle. It appeared to have those red pepper flakes in it and not be
>> a
>> powder at all.
>>
>> Do you make your own chili powder or buy it? What does it have in it?
>> Thanks.
>
> I prefer to buy it premade - unfortunately my favorite brand,
> Grandma's, is now defunct and she's not coming back. When I make a
> pot of chili with my own seasoning ingredients, I don't make a batch
> of powder first - I just add stuff until it tastes right and I've done
> a pretty good job of it so far. I just looked on the internet for a
> copycat Grandma's recipe and found this
> http://www.texascooking.com/features...hilepowder.htm
> I don't go to all that trouble and just use preground chilies, garlic,
> cumin and leaf oregano. To serve, I finish off my pot of chili with
> fresh cilantro - because I like that flavor.
>
> You could start with this guesstimate and adjust it to your liking
>
> 3 Tablespoons mild to medium heat powdered chili
> 1 Tablespoon ground cumin
> 2 teaspoons dried oregano (Mexican, if you have it)
> 1 teaspoon ground hot chili pepper or cayenne (or to taste)
> 1/2 teaspoon granulated garlic (I like garlic. so I'd start with 1t)
>
Mine is pretty much like that but also has sea salt.

On Fri, 30 May 2014 23:30:23 -0700, "Julie Bove"
> wrote:

>Pretty sure this has been discussed before but I'm bringing it up again.
>I've been using the Swansons brand and I just ordered some more. I like it.
>They also sell the Frontera brand and another organic brand. I was shocked
>to see that both of those include allspice and cloves in them. Those are
>not seasonings that I want in my chili powder and one showed a picture of
>the bottle. It appeared to have those red pepper flakes in it and not be a
>powder at all.
>
>Do you make your own chili powder or buy it? What does it have in it?
>Thanks.

Chili powders are like curry powders and contain a mix of other spices
depending on the brand. I use commecially prepared chili and curry
powders, but then add my own additional spices too. Silly perhaps, but
that's what I like.

John Kuthe...

John Kuthe wrote:
>
> Chili powders are like curry powders and contain a mix of other spices
> depending on the brand. I use commecially prepared chili and curry
> powders, but then add my own additional spices too. Silly perhaps, but
> that's what I like.

Get help, Bryan.

On Sat, 31 May 2014 12:10:55 -0400, Gary > wrote:

> John Kuthe wrote:
> >
> > Chili powders are like curry powders and contain a mix of other spices
> > depending on the brand. I use commecially prepared chili and curry
> > powders, but then add my own additional spices too. Silly perhaps, but
> > that's what I like.
>
> Get help, Bryan.

That was John, but I tend to do the same thing... buy a premade chili
powder or curry that's as close as possible to what I want and doctor
it up.


--

Good Food.
Good Friends.
Good Memories.

"John Kuthe" > wrote in message
...
> On Fri, 30 May 2014 23:30:23 -0700, "Julie Bove"
> > wrote:
>
>>Pretty sure this has been discussed before but I'm bringing it up again.
>>I've been using the Swansons brand and I just ordered some more. I like
>>it.
>>They also sell the Frontera brand and another organic brand. I was
>>shocked
>>to see that both of those include allspice and cloves in them. Those are
>>not seasonings that I want in my chili powder and one showed a picture of
>>the bottle. It appeared to have those red pepper flakes in it and not be
>>a
>>powder at all.
>>
>>Do you make your own chili powder or buy it? What does it have in it?
>>Thanks.
>
> Chili powders are like curry powders and contain a mix of other spices
> depending on the brand. I use commecially prepared chili and curry
> powders, but then add my own additional spices too. Silly perhaps, but
> that's what I like.
>
> John Kuthe...

Depending on what brand I buy, I sometimes add stuff. My last batch of
chili was perfect so I didn't have to add anything.

On Saturday, May 31, 2014 2:30:23 AM UTC-4, Julie Bove wrote:
> Pretty sure this has been discussed before but I'm bringing it up again.
>
> I've been using the Swansons brand and I just ordered some more. I like it.
>
> They also sell the Frontera brand and another organic brand. I was shocked
>
> to see that both of those include allspice and cloves in them. Those are
>
> not seasonings that I want in my chili powder and one showed a picture of
>
> the bottle. It appeared to have those red pepper flakes in it and not be a
>
> powder at all.
>
>
>
> Do you make your own chili powder or buy it? What does it have in it?
>
> Thanks.

Whenever I make chili, it turns out to be Texas Goulash. Sweet Paprika, Hot Paprika, cumin, hot sauce, water, garlic, onions, cilantro, oregano, ground meat, sometimes beef, sometimes pork sometimes both, and of course beans.. Lots of beans. Red Kidney Beans. I made turkey chili once. Didn't like the texture.

On Sat, 31 May 2014 05:59:24 -0700 (PDT), A Goose in Love
> wrote:


> Whenever I make chili, it turns out to be Texas Goulash. Sweet Paprika, Hot Paprika, cumin, hot sauce, water, garlic, onions, cilantro, oregano, ground meat, sometimes beef, sometimes pork sometimes both, and of course beans. Lots of beans. Red Kidney Beans. I made turkey chili once. Didn't like the texture.

Where are the noodles?


--

Good Food.
Good Friends.
Good Memories.

On Saturday, May 31, 2014 9:53:22 AM UTC-4, sf wrote:
> On Sat, 31 May 2014 05:59:24 -0700 (PDT), A Goose in Love
>
> > wrote:
>
>
>
>
>
> > Whenever I make chili, it turns out to be Texas Goulash. Sweet Paprika, Hot Paprika, cumin, hot sauce, water, garlic, onions, cilantro, oregano, ground meat, sometimes beef, sometimes pork sometimes both, and of course beans. Lots of beans. Red Kidney Beans. I made turkey chili once. Didn't like the texture.
>
>
>
> Where are the noodles?
>
Hi SF. What I really like is chili served over the little Hungarian style dumplings. Nokeldi. Or some such spelling. We call them Nockerln. Basically the same recipe as for Spaetzle, but a different shape. In a pinch I like Texas Goulash served over bowtie pasta.

"A Goose in Love" > wrote in message
...
On Saturday, May 31, 2014 2:30:23 AM UTC-4, Julie Bove wrote:
> Pretty sure this has been discussed before but I'm bringing it up again.
>
> I've been using the Swansons brand and I just ordered some more. I like
> it.
>
> They also sell the Frontera brand and another organic brand. I was
> shocked
>
> to see that both of those include allspice and cloves in them. Those are
>
> not seasonings that I want in my chili powder and one showed a picture of
>
> the bottle. It appeared to have those red pepper flakes in it and not be
> a
>
> powder at all.
>
>
>
> Do you make your own chili powder or buy it? What does it have in it?
>
> Thanks.

Whenever I make chili, it turns out to be Texas Goulash. Sweet Paprika, Hot
Paprika, cumin, hot sauce, water, garlic, onions, cilantro, oregano, ground
meat, sometimes beef, sometimes pork sometimes both, and of course beans.
Lots of beans. Red Kidney Beans. I made turkey chili once. Didn't like
the texture.
---

I like dark red kidney beans in mine. Ground beef or no meat. I don't do
turkey. Bleh.

Julie Bove wrote:
>
> I like dark red kidney beans in mine. Ground beef or no meat. I don't do
> turkey. Bleh.

The only time I eat turkey is when I roast a whole one for TG or
Christmas. I have many good recipes for the extra meat plus the bones
et all make a good strong stock for vegetable soup.

I use ground beef in my chili. I also add kidney beans but I mash up
about half of them. I also always just use commercial blend (chili
powder) for the seasoning along with s&p. These days, I buy it bulk
from the local health food store and refill my spice jar with it. I
don't know how this is made....no ingredients listed but it's good.

G.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> I like dark red kidney beans in mine. Ground beef or no meat. I don't
>> do
>> turkey. Bleh.
>
> The only time I eat turkey is when I roast a whole one for TG or
> Christmas. I have many good recipes for the extra meat plus the bones
> et all make a good strong stock for vegetable soup.

Turkey breast is fine. But I only like it plain or in a sandwich. Not in
other stuff and never ground turkey. I had a coworker who put turkey in
everything. Her husband had something to do with the food industry and I
suspect that she got a lot of free turkeys.
>
> I use ground beef in my chili. I also add kidney beans but I mash up
> about half of them. I also always just use commercial blend (chili
> powder) for the seasoning along with s&p. These days, I buy it bulk
> from the local health food store and refill my spice jar with it. I
> don't know how this is made....no ingredients listed but it's good.

I didn't think to mash some. I sometimes do that with my bean soup.

Julie Bove wrote:
>
> Pretty sure this has been discussed before but I'm bringing it up again.
> I've been using the Swansons brand and I just ordered some more. I like it.
> They also sell the Frontera brand and another organic brand. I was shocked
> to see that both of those include allspice and cloves in them. Those are
> not seasonings that I want in my chili powder and one showed a picture of
> the bottle. It appeared to have those red pepper flakes in it and not be a
> powder at all.
>
> Do you make your own chili powder or buy it? What does it have in it?

I rarely use it so I just buy it premade.
My jar is "Spice Classics"

Ingredients listed on the label a
- chili peppers
- salt
- spices (I can't believe they whooshed over that one)
- garlic

Here's another jar I have, different company but at least they are
better with the ingredient list:
This is a generic brand from Eckerd drug store.

Ingredients listed on the label a
- chili pepper
- cumin
- salt
- oregano
- garlic powder

Both have silicon dioxide added to prevent caking.

HTH you.. G.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> Pretty sure this has been discussed before but I'm bringing it up again.
>> I've been using the Swansons brand and I just ordered some more. I like
>> it.
>> They also sell the Frontera brand and another organic brand. I was
>> shocked
>> to see that both of those include allspice and cloves in them. Those are
>> not seasonings that I want in my chili powder and one showed a picture of
>> the bottle. It appeared to have those red pepper flakes in it and not be
>> a
>> powder at all.
>>
>> Do you make your own chili powder or buy it? What does it have in it?
>
> I rarely use it so I just buy it premade.
> My jar is "Spice Classics"
>
> Ingredients listed on the label a
> - chili peppers
> - salt
> - spices (I can't believe they whooshed over that one)
> - garlic
>
> Here's another jar I have, different company but at least they are
> better with the ingredient list:
> This is a generic brand from Eckerd drug store.
>
> Ingredients listed on the label a
> - chili pepper
> - cumin
> - salt
> - oregano
> - garlic powder
>
> Both have silicon dioxide added to prevent caking.
>
> HTH you.. G.

Thanks!

On 5/31/2014 1:30 AM, Julie Bove wrote:
> Pretty sure this has been discussed before but I'm bringing it up again.
> I've been using the Swansons brand and I just ordered some more. I like
> it. They also sell the Frontera brand and another organic brand. I was
> shocked to see that both of those include allspice and cloves in them.
> Those are not seasonings that I want in my chili powder and one showed a
> picture of the bottle. It appeared to have those red pepper flakes in
> it and not be a powder at all.
>
> Do you make your own chili powder or buy it? What does it have in it?
> Thanks.


Gephardt chili powder or Fiesta Extra Fancy chili powder, neither one
has salt listed as an ingredient. When I make chili, I simmer dried
ancho chiles for 15 minutes and that is what I use instead of chili
powder. I do use chili powder for other things, though.

Becca

On 5/31/2014 9:12 AM, Ema Nymton wrote:
> On 5/31/2014 1:30 AM, Julie Bove wrote:
>> Pretty sure this has been discussed before but I'm bringing it up again.
>> I've been using the Swansons brand and I just ordered some more. I like
>> it. They also sell the Frontera brand and another organic brand. I was
>> shocked to see that both of those include allspice and cloves in them.
>> Those are not seasonings that I want in my chili powder and one showed a
>> picture of the bottle. It appeared to have those red pepper flakes in
>> it and not be a powder at all.
>>
>> Do you make your own chili powder or buy it? What does it have in it?
>> Thanks.
>
>
> Gephardt chili powder or Fiesta Extra Fancy chili powder, neither one
> has salt listed as an ingredient. When I make chili, I simmer dried
> ancho chiles for 15 minutes and that is what I use instead of chili
> powder. I do use chili powder for other things, though.
>
> Becca

Gebhart when I can find it but most of the time it's Fiesta, too.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Sat, 31 May 2014 10:39:03 -0500, Janet Wilder >
wrote:

> On 5/31/2014 9:12 AM, Ema Nymton wrote:
> >
> > Gephardt chili powder or Fiesta Extra Fancy chili powder, neither one
> > has salt listed as an ingredient. When I make chili, I simmer dried
> > ancho chiles for 15 minutes and that is what I use instead of chili
> > powder. I do use chili powder for other things, though.
> >
> > Becca
>
> Gebhart when I can find it but most of the time it's Fiesta, too.

Not a Gebhart fan. I don't think I've seen Fiesta at the store where
I shop the most - but it might be at a different store in the same
chain where more Hispanics/Latinos shop. Is it a Texas brand? Lucky
often carries different brands and who knows, maybe Safeway has it now
that it has merged with Albertson's. They're still shaking their
stores out. I know the shelves are different every time I go in
lately. For instance, they had lots of Just Mayo only last week, but
there was none a couple of days ago (not even a shelf tag).


--

Good Food.
Good Friends.
Good Memories.

On 5/31/2014 3:42 PM, sf wrote:
> On Sat, 31 May 2014 10:39:03 -0500, Janet Wilder >
> wrote:
>
>> On 5/31/2014 9:12 AM, Ema Nymton wrote:
>>>
>>> Gephardt chili powder or Fiesta Extra Fancy chili powder, neither one
>>> has salt listed as an ingredient. When I make chili, I simmer dried
>>> ancho chiles for 15 minutes and that is what I use instead of chili
>>> powder. I do use chili powder for other things, though.
>>>
>>> Becca
>>
>> Gebhart when I can find it but most of the time it's Fiesta, too.
>
> Not a Gebhart fan. I don't think I've seen Fiesta at the store where
> I shop the most - but it might be at a different store in the same
> chain where more Hispanics/Latinos shop. Is it a Texas brand? Lucky
> often carries different brands and who knows, maybe Safeway has it now
> that it has merged with Albertson's. They're still shaking their
> stores out. I know the shelves are different every time I go in
> lately. For instance, they had lots of Just Mayo only last week, but
> there was none a couple of days ago (not even a shelf tag).

Bolner's Fiesta spices are in most of the stores, here in Texas. Not
sure who the owners are, but they make a lot of Mexican spices. They
make Fiesta Light Chili Powder and Fiesta Extra Fancy and I have used
both of them.

Becca

On Sat, 31 May 2014 16:09:17 -0500, Ema Nymton >
wrote:

> Bolner's Fiesta spices are in most of the stores, here in Texas. Not
> sure who the owners are, but they make a lot of Mexican spices. They
> make Fiesta Light Chili Powder and Fiesta Extra Fancy and I have used
> both of them.

Thanks! What's the difference between them? What makes one Light and
the other one Extra Fancy? Grandma's used to have a "Zesty" version,
which was self-explanatory.


--

Good Food.
Good Friends.
Good Memories.

On 6/1/2014 1:34 AM, Sqwertz wrote:

> Ironically, Fiesta Mart carries Tones rather than Bolners Fiesta.

I never assumed that there was a relationship between the markets and
the spice company. Is there?


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
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On 6/1/2014 1:34 AM, Sqwertz wrote:
> On Sat, 31 May 2014 16:09:17 -0500, Ema Nymton wrote:
>
>> Bolner's Fiesta spices are in most of the stores, here in Texas. Not
>> sure who the owners are, but they make a lot of Mexican spices. They
>> make Fiesta Light Chili Powder and Fiesta Extra Fancy and I have used
>> both of them.
>
> Bolner's Fiesta is a tight-knit family operation based in San Antonio.
> They also own a couple Louisiana brands as well (River Bend, for one,
> IIRC). They pretty much have the market cornered here in Texas spices
> and also provide a lot of products for foodservice and commercial
> manufacturing. Retail-wise, they aren't well-known outside of Texas
> and LA.
>
> I use them almost exclusively except when I make menudo I use
> Gebhardts Menudo Mix.
>
> Ironically, Fiesta Mart carries Tones rather than Bolners Fiesta.
>
> -sw

Thanks for the info. I was shopping at Fiesta and they have every dried
chile you can imagine, but I could not find New Mexico chiles, so I
asked the produce manager (most of the chiles are sold in the produce
section) and he said they did not have them. That was surprising, since
they have everything else.

Becca

On 5/31/2014 3:42 PM, sf wrote:
> On Sat, 31 May 2014 10:39:03 -0500, Janet Wilder >
> wrote:
>
>> On 5/31/2014 9:12 AM, Ema Nymton wrote:
>>>
>>> Gephardt chili powder or Fiesta Extra Fancy chili powder, neither one
>>> has salt listed as an ingredient. When I make chili, I simmer dried
>>> ancho chiles for 15 minutes and that is what I use instead of chili
>>> powder. I do use chili powder for other things, though.
>>>
>>> Becca
>>
>> Gebhart when I can find it but most of the time it's Fiesta, too.
>
> Not a Gebhart fan. I don't think I've seen Fiesta at the store where
> I shop the most - but it might be at a different store in the same
> chain where more Hispanics/Latinos shop. Is it a Texas brand? Lucky
> often carries different brands and who knows, maybe Safeway has it now
> that it has merged with Albertson's. They're still shaking their
> stores out. I know the shelves are different every time I go in
> lately. For instance, they had lots of Just Mayo only last week, but
> there was none a couple of days ago (not even a shelf tag).
>
>
Fiesta is a Texas brand. San Antonio, I believe. If I'm wrong Steve
will correct me.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
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"sf" > wrote in message
...
> On Sat, 31 May 2014 10:39:03 -0500, Janet Wilder >
> wrote:
>
>> On 5/31/2014 9:12 AM, Ema Nymton wrote:
>> >
>> > Gephardt chili powder or Fiesta Extra Fancy chili powder, neither one
>> > has salt listed as an ingredient. When I make chili, I simmer dried
>> > ancho chiles for 15 minutes and that is what I use instead of chili
>> > powder. I do use chili powder for other things, though.
>> >
>> > Becca
>>
>> Gebhart when I can find it but most of the time it's Fiesta, too.
>
> Not a Gebhart fan. I don't think I've seen Fiesta at the store where
> I shop the most - but it might be at a different store in the same
> chain where more Hispanics/Latinos shop. Is it a Texas brand? Lucky
> often carries different brands and who knows, maybe Safeway has it now
> that it has merged with Albertson's. They're still shaking their
> stores out. I know the shelves are different every time I go in
> lately. For instance, they had lots of Just Mayo only last week, but
> there was none a couple of days ago (not even a shelf tag).

Uh oh. They're the only place that sells it here. I hope they don't quit
selling it! Albertsons keeps changing too. It's getting annoying.

On Sat, 31 May 2014 20:45:17 -0700, "Julie Bove"
> wrote:

> Uh oh. They're the only place that sells it here. I hope they don't quit
> selling it! Albertsons keeps changing too. It's getting annoying.

It's because of the merger. I don't know how long it takes to settle
down after these things happen, but at least what I've seen so far has
been more good than bad even if I was disappointed by them taking Just
Mayo off the shelf. They made a mistake in the size. It was a huge
jar and well over $5. It seemed as if they wanted an excuse not to
sell it.


--

Good Food.
Good Friends.
Good Memories.

"Ema Nymton" > wrote in message
...
> On 5/31/2014 1:30 AM, Julie Bove wrote:
>> Pretty sure this has been discussed before but I'm bringing it up again.
>> I've been using the Swansons brand and I just ordered some more. I like
>> it. They also sell the Frontera brand and another organic brand. I was
>> shocked to see that both of those include allspice and cloves in them.
>> Those are not seasonings that I want in my chili powder and one showed a
>> picture of the bottle. It appeared to have those red pepper flakes in
>> it and not be a powder at all.
>>
>> Do you make your own chili powder or buy it? What does it have in it?
>> Thanks.
>
>
> Gephardt chili powder or Fiesta Extra Fancy chili powder, neither one has
> salt listed as an ingredient. When I make chili, I simmer dried ancho
> chiles for 15 minutes and that is what I use instead of chili powder. I
> do use chili powder for other things, though.

Thanks!

On Saturday, May 31, 2014 1:30:23 AM UTC-5, Julie Bove wrote:
> Pretty sure this has been discussed before but I'm bringing it up again.
>
> I've been using the Swansons brand and I just ordered some more. I like it.
>
> They also sell the Frontera brand and another organic brand. I was shocked
>
> to see that both of those include allspice and cloves in them. Those are
>
> not seasonings that I want in my chili powder and one showed a picture of
>
> the bottle. It appeared to have those red pepper flakes in it and not be a
>
> powder at all.
>
>
>
> Do you make your own chili powder or buy it? What does it have in it?
>
> Thanks.

On Saturday, May 31, 2014 1:30:23 AM UTC-5, Julie Bove wrote:
> Pretty sure this has been discussed before but I'm bringing it up again.
>
> I've been using the Swansons brand and I just ordered some more. I like it.
>
> They also sell the Frontera brand and another organic brand. I was shocked
>
> to see that both of those include allspice and cloves in them. Those are
>
> not seasonings that I want in my chili powder and one showed a picture of
>
> the bottle. It appeared to have those red pepper flakes in it and not be a
>
> powder at all.
>
>
>
> Do you make your own chili powder or buy it? What does it have in it?
>
> Thanks.
Julie, I buy Red Chili from New Mexico, and then I can make it like I like it, the only problem is , it cames isn a large amount and so some of my neighbors and I share . Look on Amazon.com.

On 5/31/2014 12:43 PM, rosie wrote:
> On Saturday, May 31, 2014 1:30:23 AM UTC-5, Julie Bove wrote:
>> Pretty sure this has been discussed before but I'm bringing it up again.
>>
>> I've been using the Swansons brand and I just ordered some more. I like it.
>>
>> They also sell the Frontera brand and another organic brand. I was shocked
>>
>> to see that both of those include allspice and cloves in them. Those are
>>
>> not seasonings that I want in my chili powder and one showed a picture of
>>
>> the bottle. It appeared to have those red pepper flakes in it and not be a
>>
>> powder at all.
>>
>>
>>
>> Do you make your own chili powder or buy it? What does it have in it?
>>
>> Thanks.
> Julie, I buy Red Chili from New Mexico, and then I can make it like I like it, the only problem is , it cames isn a large amount and so some of my neighbors and I share . Look on Amazon.com.
>
The recipe for Cincinnati Chili includes allspice, cocoa and cinnamon.
It's a gross cross-cultural contamination (Greek-Mexican) and also
damned good!

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Sat, 31 May 2014 13:02:18 -0400, James Silverton
> wrote:

> The recipe for Cincinnati Chili includes allspice, cocoa and cinnamon.
> It's a gross cross-cultural contamination (Greek-Mexican) and also
> damned good!

I've wondered what Cincinnati chili was. At this point I don't think
I'd ever make it myself, but I'd be willing to give it a try it if
someone else made it.


--

Good Food.
Good Friends.
Good Memories.

On 5/31/2014 4:48 PM, sf wrote:
> On Sat, 31 May 2014 13:02:18 -0400, James Silverton
> > wrote:
>
>> The recipe for Cincinnati Chili includes allspice, cocoa and cinnamon.
>> It's a gross cross-cultural contamination (Greek-Mexican) and also
>> damned good!
>
> I've wondered what Cincinnati chili was. At this point I don't think
> I'd ever make it myself, but I'd be willing to give it a try it if
> someone else made it.
>
>
I'd add to further cross cultural contamination, I just came across a
Cincinnati recipe that used the Indian spice mix, Garam Masala, but I've
not tried that (yet).

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.