1/1 Photo of Alton Brown's Chili Powder
ROV Chef's Note:
I have been using this recipe for a year or so, and it tastes great. Makes chili taste like chili and is awsome in mexican cooking. Often times I can't find all the dried chiles listed here, so I'll just mix and match, but keeping the ratio roughly the same.
My Private Note
Units: US | Metric
- 1Toast the chiles and cumin seeds in a cast iron skillet for a few minutes. Don't let them cook too long and inhale the smoke, because you'll get a nasty chemical burn in lungs, nose and throat.
- 2let the chiles and seeds cool.
- 3place all the ingredients into a blender and blend on the highest speed you blender can dish out.
- 4store in an airtight jar.
- 5be sure to wash you blender carafe a few times after doing this or you fruit smoothy or margarita will taste like chiles.
Browse Our Top Southwestern U.S. Recipes
You Might Also Like...View All Southwestern U.S. Recipes
Nutritional Facts for Alton Brown's Chili Powder
Serving Size: 1 (89 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 361.1
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 76.0 mg
- Total Carbohydrate 66.5 g
- Dietary Fiber 22.0 g
- Sugars 2.2 g
- Protein 16.1 g
The following items or measurements are not included: