At 'The Bulk Barn'. I don't like the commercial blends of chili powder. They contain pre mixed different spices such as hot peppers, paprika, salt, cumin, oregano etc. I want to make my own. Ancho powder at the supermarket is so expensive; about $4.00 for 2 TBSP. At the bulk store, no price, but it's got to be cheaper.

On Thursday, October 3, 2019 at 11:35:18 AM UTC-4, A Moose in Love wrote:
> At 'The Bulk Barn'. I don't like the commercial blends of chili powder. They contain pre mixed different spices such as hot peppers, paprika, salt, cumin, oregano etc. I want to make my own. Ancho powder at the supermarket is so expensive; about $4.00 for 2 TBSP. At the bulk store, no price, but it's got to be cheaper.

There's a difference between chili powder and powdered chiles.

Chili powder is a "complete" product for making chile con carne. As you say,
it contains other spices and a blend of powdered chiles.

Powdered chiles are a single-variety chile, ground to a powder that can
be used for any application you wish.

For chile con carne, I buy whole anchos (and other chiles), soak them,
and pulverize them with a blender.

Cindy Hamilton

On Thursday, October 3, 2019 at 5:35:18 AM UTC-10, A Moose in Love wrote:
> At 'The Bulk Barn'. I don't like the commercial blends of chili powder. They contain pre mixed different spices such as hot peppers, paprika, salt, cumin, oregano etc. I want to make my own. Ancho powder at the supermarket is so expensive; about $4.00 for 2 TBSP. At the bulk store, no price, but it's got to be cheaper.

You have to start with the taste of the chili you have in mind. Once you know what it's going to taste like, the rest should be easy. The taste I have in mind for chili is a solid cumin flavor with garlic and a somewhat sour chili pepper taste with a little sweetness.

I use Korean chili pepper powder. If you go to a Korean market it's going to be dirt cheap and sold in 500g and 1 Kg bags. That's a good thing because I'll use a quarter cup or more for a batch of chili. I love that stuff - it gives chili an intense, beautiful, red color. It is made only from peppers and comes in fine and course grinds - better get both, just to be safe.

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