Looking for a good chili powder!

[Geezer]

Greetings!

Looking for a good chili powder recipe Better ask now so I can order the seeds for this season. Looking for a recipe with some heat, but big on taste.

[Worth1]

I'm a little confused, do you want to make a chilli powder from one chilli or do you want to make a blend?
Like the powder you buy in the store.
Do you want to make a dark powder or a light powder?
Some of the best peppers for this are the Chillies known as.
Here I will give you some links to some peppers I use to make powder.
http://www.fiestaspices.com/index.asp?page=cp_cascavel
http://www.fiestaspices.com/index.asp?page=cp_arbol
http://www.fiestaspices.com/index.as...p_chilipasilla
You ca let these peppers dry red and they have a wonderful taste.
The Ancho is a dried Pablano pepper.

Along with this to make Chilli powder you will to your taste add garlic powder, Mexican oregano cumin/comino powder.
Use one of the milder peppers as the base and add a little of the hotter peppers to make it hot.
The chili Powder we use isn't hot we add hot pepper powder to the recipe to make it hot.

I buy Chilli powder buy the pound.


Worth

[Geezer]

I would like to make a dark red powder, hotter than a paprika, but not a dried habanaro hot. I would like to play around with making blends and wondering what might be a good basic 6-8 varities to grow as the basics for beginning blending.

[Worth1]

Originally Posted by Geezer

I would like to make a dark red powder, hotter than a paprika, but not a dried habanaro hot. I would like to play around with making blends and wondering what might be a good basic 6-8 varities to grow as the basics for beginning blending.

Do you want it hotter than this Paprika?


This is what I have at home and it is about as hot as the ground red pepper also known as the cayenne pepper.

Worth

[biscgolf]

i make several smoked pepper blends each year- my favorite last year was 2 parts smoked cayenne, 2 parts smoked jimmy nardello, 2 parts smoked aji dulce, 1 part smoked ghost pepper.

[epsilon]

I use four parts heavily smoked Jalapeno, two parts smoked Ancho. The blend is nice and it works for a lot of things.

Gaston

[brokenbar]

Cayenne seems to be the "base" of many chili powders. I do agree that "smoked" chili's are also touted as being exceptional for chili powder (or chipotle sauce )