Can any of you tell me about Ancho Chilli powder. Is it different from
regular chilli powder. I have a recipe that calls for ahi or ancho
chlli powder. Thanks

"Rhonda" > wrote in message
...
> Can any of you tell me about Ancho Chilli powder. Is it different from
> regular chilli powder. I have a recipe that calls for ahi or ancho
> chlli powder. Thanks

Ancho Chiles
Anchos are dried dark red poblano chiles. They're mildly flavored and used
in many sauces. All dried red chiles are best if deveined, seeded and soaked
in just enough hot water to cover them for about an hour. Afterward, put
them in the blender with the water and add to your recipe.

Ernie

On Sat, 29 Jan 2005 16:43:35 GMT, "Ernie"
> wrote:

>
>"Rhonda" > wrote in message
...
>> Can any of you tell me about Ancho Chilli powder. Is it different from
>> regular chilli powder. I have a recipe that calls for ahi or ancho
>> chlli powder. Thanks
>
>Ancho Chiles
>Anchos are dried dark red poblano chiles. They're mildly flavored and used
>in many sauces. All dried red chiles are best if deveined, seeded and soaked
>in just enough hot water to cover them for about an hour. Afterward, put
>them in the blender with the water and add to your recipe.
>
>Ernie
>
Or, she can make her own ancho chile powder by just grinding anchos in
a spice grinder, or reassigned coffee grinder. Dried New Mexico chiles
are a reasonable substitute.

And Rhonda, "regular" chili powder is a mixture of chile and other
flavorings, garlic, comino, oregano, etc., while powdered chile is
just that, with no additions. I'm guessing that the recipe means
powdered chile rather than the mixture called chili powder, since it
is specific about the type.

David

"Rhonda" > wrote in message
...
> Can any of you tell me about Ancho Chilli powder. Is it different from
> regular chilli powder. I have a recipe that calls for ahi or ancho
> chlli powder. Thanks
>
Chili powder is different from ground red chili peppers. Chili powder was
created in Texas in the mid 1800's. Dried chili peppers are the main
ingredient, enhanced by spices and herbs, mainly cumin and oregano,
occasionally black pepper, dehydrated garlic, and onions. The original chili
powders were pure, without the salt, anticaking agents, or flour that
characterize many modern blends. Commercial chili powder found in stores
today is a blend of chili peppers, cumin seed, oregano, garlic, usually
salt, and sometimes cloves or allspice.

CalTex Chili Powder

1/4 cup toasted cumin seed -- ground
2 Tbls. toasted coriander seed -- ground
2 Tbls. paprika
1 Tbls. toasted teicherry black peppercorns -- ground
2 1/4 tsp. chipotle chilies -- ground
1 1/2 tsp. pequin chiles with seeds -- ground
3/4 tsp. dried cascabels with seeds -- ground
1/2 tsp. ginger -- ground
1 tsp. cloves -- ground

Sift all the ingredients together and store in a tightly sealed jar.
************************************************** **************************
****************
Hot Chili Powder

6 dried Red Habanero peppers, stems removed
6 dried New Mexico hot peppers, stems removed
6 dried Cayenne peppers, stems removed
6 dried Chipotle peppers, stems removed
2 dried Ancho peppers, stems removed
6 Tbls. cumin seed
6 Tbls. coriander seed
1 Tbls. whole cloves
3 Tbls. celery seed
1 tsp. garlic salt
1 tsp. onion salt

1. Break up and lightly toast the peppers in small batches on an ungreased
skillet, or comal over medium heat until they just begin to release their
aroma, let cool ( Do not let them darken or the may become bitter).
2. Toast the cumin, coriander, and cloves on an ungreased skillet, or comal
over low heat until they release their fragrance and become lightly roasted,
about three minutes, let cool.
3. Grind the toasted spices and celery seed in a spice grinder.
4. Grind the chiles in a spice grinder or food processor.
5. Mix and sift all the ingredients together and store in a tightly sealed
jar.
************************************************** **************************
****************
Chili Powder # 2

1 cup dried chili peppers or
3/4 cup crushed hot red pepper flakes
1/4 cup ground cumin
2 Tbls. garlic powder
1 Tbls. oregano
1 Tbls. Cayenne or more to taste

Remove stems and most of seeds from the chili peppers;shred coarsely.
Put all ingredients in blender and whirl until powdered; let chili powder
settle before removing cover of blender.

Store in a tightly sealed jar.
************************************************** **************************
****************
Ancho Chili Powder

3 large dried ancho chile peppers
2 tsp. cumin seeds
1/4 tsp. whole cloves
1/2 tsp. coriander seeds
1/4 tsp. whole allspice berries
2 Tbls. dried Mexican oregano
1 Tbls. garlic salt

Remove the stems and seeds from the chile peppers.
Tear the chiles into small pieces.
Combine the chiles in a skillet with the cumin, cloves, coriander and
allspice and stir continuously over low heat until there is a faint
crackling noise and the fragrance of the peppers is perceptible.
This will take about two minutes.
Cool completely.
Combine oregano and garlic salt in a spice mill and grind to a fine powder.
Mix well and store airtight.



--
Old Magic 1

Thank you Ernie, David and Old Magic. I really appreciate the help and
the recipes.

http://www.woodlandfoods.us/products/ANCHO_POWDER.html
"Rhonda" > wrote in message
...
> Can any of you tell me about Ancho Chilli powder. Is it different from
> regular chilli powder. I have a recipe that calls for ahi or ancho
> chlli powder. Thanks
>

On Sat, 29 Jan 2005 17:03:41 -0500, (Rhonda)
wrote:

>Thank you Ernie, David and Old Magic. I really appreciate the help and
>the recipes.

You are welcome, Rhonda.

I think the big lesson is that there is a difference between chili
powder and powdered chile, and may you have fun with the difference!
;-)

David

Thanks. You have all been very helpful.

"David Wright" > wrote...
> And Rhonda, "regular" chili powder is a mixture of chile and other
> flavorings, garlic, comino, oregano, etc., while powdered chile is
> just that, with no additions. I'm guessing that the recipe means
> powdered chile rather than the mixture called chili powder, since it
> is specific about the type.

And I can't stand "regular" chili power. It is the comino I hate, it
is so disgusting and yet manufacturers seem to think it is equivalent
to chile as a "Mexican" flavoring. I live on the Mexican border and
even then I can only find a SINGLE brand of pure chile powder, not
only at the chain supermarket but also the local carnicerias. But I
go through an ounce or two of the pure chile powder a month, sprinkling
it on everything from tacos to streak to hardboiled eggs. But the
taste of comino makes me want to puke, yet manufacturers assume that
because it is a "Mexican" seasoning it is equivalent to chile and
overdose all their products with it (I think the Taco Bell taco
seasoning packets were the worst I've encountered so far).

Gaetan Dugas wrote:

>But the taste of comino makes me want to puke

Maybe it's just another reaction to your drug abuse problem, "Gaetan
Dugas"...

Who were you yesterday, "Patient Zero"?

On 7 Feb 2005 07:27:57 -0800, krusty kritter wrote:

>>But the taste of comino makes me want to puke
>
> Maybe it's just another reaction to your drug abuse problem, "Gaetan
> Dugas"...
>
> Who were you yesterday, "Patient Zero"?

You were really quick with the research! (and at the time, I
wondered what you were referring to by mentioning a drug abuse
problem). All I did was start deleting his msgs. BTW, apropos
of the chile powder/powdered chile discussion, many supermarkets
carry Chef Prudhomme's "Magic" line of seasonings which includes
Ancho, Anaheim, Arbol, Cayenne, Chipotle, Guajillo, New Mexico and
Pasilla chile powders. Not a trace of cumin in'em.