Rich wrote:
> Once again, I'm trying to replicate the recipe that wowed the judges. If I
> can figure out the ingredients in Gebhardt® chili powder, I can decide
> whether I really need to use the product, (I'm not trying to impress
> ConAgra) or if the other ingredients can be adjusted to cover the Gebhardt®
> flavors. If it's just anchos, cumin, oregano, and garlic powder, those
> ingredients are already in the recipe independently, so why bother?

Probably a lost cause. Gebhardt's is an old, famous, and very
successful brand. Their exact blend is likely to be an
I-could-tell-you-but-then-I'd-have-to-kill-you grade of industrial
secret. And in things like chili powders, the differences in
stoichiometry can be small yet crucial.

Is the problem that you can't get Gebhardt's? It's available in a lot
of grocery stores, and I have no doubt if you go to froogle.com you can
find a reasonable online supplier.

I generally adulterate it with extra cumin, garlic, oregano, and hot
paprika, but even with none of those it makes classic chili.

Starting from scratch, you'll want a mix of earthy, bright, and hot
chile varieties. Guajillo, ancho, and pequin, for example. With
several thousand varieties to choose from, the combinatorics are
astronomical.

Then add some cumin, garlic, and oregano (Mexican oregano if you can
get it, but only for authenticity; the regular kind is fine), and maybe
onion.

The peppers and herbs should all be a dry type, if your goal is a
powdered mix. Doing it all from fresh creates a very different, but
very interesting flavor.

--Blair