Chili Powder
Since it's chili con carne time, thought I'd start a discussion on which commercial chili powders are the best when making chili (well, Tex-Mex in general). Chili powder is critical in these dishes...
Forum Discussion
Each fall I buy 3 gunny sacks (about 40 lbs each) full of whole red chili pods from Hatch, NM. I get it roasted and then I peel it, de-seed it and dehydrate it. I will take 8-10 dehydrated pods and put them in a grinder to make chili powder. I use it in a salt shaker on hamburgers, with beans, on cheese slices and most anything I want some spice and heat added to.
One advantage of grinding your own is you get a uniform heat. Individual pods vary greatly so picking one pod to eat may give you a mild heat and another may burn your lips and mouth to the point of pain for several minutes....and the next day when it leaves your system :)
Many New Mexicans prefer Chimayo chili powder and I like it fine but use my own for most recipes.
BTW: Try a Green Chili Cheese Burger from the Burger Nook in Las Cruces if you are passing this way.
One advantage of grinding your own is you get a uniform heat. Individual pods vary greatly so picking one pod to eat may give you a mild heat and another may burn your lips and mouth to the point of pain for several minutes....and the next day when it leaves your system :)
Many New Mexicans prefer Chimayo chili powder and I like it fine but use my own for most recipes.
BTW: Try a Green Chili Cheese Burger from the Burger Nook in Las Cruces if you are passing this way.
