It’s hard to find a really good chili powder in order to make authentic Texas-style chili. Most of the chili cook-off recipes seem to use Gephardt Chili Powder; however, I prefer to have a little more control over my ingredients. This is my version. It is a key ingredient to my Best Turkey Chili.
Ingredients
- 4 Tbsp New Mexico Chile Powder
- 2 Tbsp California Chile Powder
- 1 Tbsp Ancho Chile Powder
- 1 Tbsp Cumin
- 1 Tbsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cayenne
- 1 tsp Mexican Oregano
- 1 tsp American Paprika
Instructions
Mix all ingredients together and store in a dry container.
Note: The ratio of the first three ingredients can be adjusted to taste. For a hotter chili – use more New Mexico powder (or Cayenne). For a milder version, use more Ancho and California (and omit the Cayenne.)
Chile Pepper Notes:
Ancho: These are dried poblano peppers, and very commonly used in Mexican cuisine. They’re brownish-black in color and mild in flavor and heat. It can be purchased in any Mexican store.
California: These are dried Anaheim chiles. They are reddish in color and are very mild in flavor and heat. It is usually only available in specialty spice stores.
New Mexico: These chiles have a distinct earthy flavor and resemble the California chile, only they’re more brownish in color and medium in heat. Authentic New Mexico chile powder is often hard to find. One place to get it is: http://www.williams-sonoma.com/products/new-mexico-chili-powder
Cayenne: These are very hot, bright red peppers. They have a mild flavor but are extremely hot. Typically this chile is only used if more heat is desired. The powdered form is available in any grocery store.
Updated: May 12, 2013

