Robb Walsh's Chili Powder

By The New York Times

Robb Walsh's Chili Powder
Karsten Moran for The New York Times
Total Time
20 minutes
Rating
4(83)
Comments
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Come up with a good recipe for chili powder, and it will give you some of the confidence to call your chili the best you’ve ever made. The Texas restaurateur Robb Walsh uses a version of this recipe in his classic chili con carne, but feel free to use it in any recipe that needs a hit of smoke and depth of flavor.

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Ingredients

Yield:About ¼ cup
  • 3medium-sized ancho chiles
  • ½teaspoon cumin seeds
  • ¼teaspoon Mexican oregano
  • Pinch garlic powder (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

74 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 6 grams dietary fiber; 0 grams sugars; 3 grams protein; 12 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toast chiles in a pan, then remove them and allow to cool. In the same pan, toast cumin seeds.

  2. Step 2

    Seed the anchos and cut them into strips and then process them in a spice grinder with the cumin seeds, a big pinch of Mexican oregano and, if you like, a shake of garlic powder.

  3. Step 3

    Use it in chili, or store in a sealed jar. Use it quickly, though. It grows stale fast.

Ratings

4 out of 5
83 user ratings
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Comments

PatC

Mexican oregano is available from Rancho Gordo, online or Penzey’s spices either online or in their stores. That said, Italian oregano is fairly similar, just not as fruity.

elsiemscharff

Would it keep longer in the freezer??

Cate

You need additional ingredients for that “chili” flavor. I personally blend: - guajillo chili powder - onion granules - cumin powder - garlic granules - Mexican oregano - ancho chili powder - smoked paprika - cayenne pepper I have found quality ground spices and powders on websites like Mild Bill’s Gunpowder Foods (a favorite among WCCC/ICS World Champion Chili winners) and The Spice Way.

Bill from Toronto

Use fresh tomatoes, add some pickled jalapenos and roasted tomatillos for a soupier version. I use ground turkey in the 1 to 6 ratio with beans to improve the protein content .

kw

dried or fresh chilies? thks.

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