I know. I missed May and June. I can only plead that I was super busy but I haven’t forgotten you. Today I’m talking about chili spice. What’s that? It’s a spice mix that I use to flavor my chili! I know a lot of people just by those little packets at the store. That would work except I’m Celiac and most of those packets have additives in them that I can’t eat. Well, what’s a girl to do who likes chili? Make it myself. There are tons of recipes out there for the spices for chili. I started with a recipe that is courtesy of Tyler Florence from Food Network. I added my own twists.
This spice mix can also be used as a dry rub. I love it on spare and country ribs, especially.
I’m still trying to perfect my dish but here’s the recipe.
Canning Jar (to store it, especially if you double the batch)
3 dried ancho peppers, stemmed and seeded
2 T dried oregano (I used dried oregano from my garden)
2 T smoked paprika (my twist to Tyler’s recipe which called for sweet paprika)
2 T whole coriander
1 T cumin seed
1 T chili powder
1 T dried cilantro (my twist)
1 tsp cocoa powder (My twist. Every heard of mole?)
½ tsp cinnamon (my twist)
Get the food processor set up and ready to use. Spread the wax paper on the counter in front of you and by hand, open up the dried anchos, seed them and break the chilies up into small pieces. I’ve tried using big pieces but they just don’t grind up as well. No one wants to bite into a big chunk of a chili. If you’re smarter than I am, wear food prep gloves. Otherwise your fingers will be burning for hours. You could use the seed to flavor a cup of olive oil for hot chili oil and lemon spaghetti another day.
Add the whole coriander and cumin seed to the food processor.
Spin those together until the peppers, the coriander and the cumin seed and fine. My husband does NOT like biting into a coriander seed. So while I think it’s a big flavor punch, I try to get them crushed well
Add the dried oregano and cilantro. Pulse again to make those fine.
Add the powdered spices: paprika, chili powder, cocoa powder and cinnamon. Pulse again.
Be careful as you take the lid of the processor on and off. The volatile oils from the dried chili will fry your nasal passages.
Pour the mix into a bowl and then into a storage jar. Glass is best, it won’t stain the way a plastic container might. Also note, the chilies did stain the bowl of my food processor. If you know of a way to get rid of the stain, I’d like to hear it.
Thanks for stopping by Chicklets in the Kitchen. Do you make your own herb or spice mix? Please tell us about it in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.