Forum Discussion

Wanderlost's avatar
Wanderlost
Nomad II
Oct 22, 2017

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, unless you're such a purist that you insist on all fresh ingredients -- an issue, since chilis are seasonal. In fact, commercial chili powder came into existence in the US because of the seasonal issue.

Here's a link to the history of what is, to Texans, the very best chili powder on the planet.

Willie Gebhardt and the Invention of Chili Powder

Willie's invention site, now the Phoenix Saloon, is still a very lively place (supposedly haunted, too), and the old Gebhardt's Eagle Brand Chili Powder advertisement is still painted on the brick on the Castell Ave side.

The Phoenix Saloon
Its blue burger is magnificent, by the way, on jalapeño bread. Should you ever be passing through New Braunfels, pop on downtown and enjoy one. (No, I have no connection to the Phoenix. I just like that burger a lot.)

Anyway, back to Gebhardt's. When I was stationed in Germany, Mom regularly shipped Gebhardt's to me. I've tried other chili powders, and none provide the flavor that Gebhardt's does. It's one of the few brand loyalties I have.

However, I'm always willing to try other chili powders, if y'all have good suggestions. Just don't suggest ones with cayenne in it -- that pepper's not in classic Tex-Mex.

And if anyone makes their own chili powder, please share how you do it. From scratch? By mixing pepper and powders? Some other method?
  • rexlion's avatar
    rexlion
    Explorer
    Oct 22, 2017
    We are content with Tone's chili powder from Sam's. It's cheap, like us. The ingredient list is not specific. I guess our taste buds must be waaay under-developed... :)
  • NMDriver's avatar
    NMDriver
    Explorer
    Oct 22, 2017
    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.
  • rockhillmanor's avatar
    rockhillmanor
    Explorer
    Oct 22, 2017
    Start with the ole standby McCormick Chili powder. And try using Red Kidney beans. They hold up better and add a great taste to the chili.

    I used to use jalapeño peppers for the heat but everyone complained it was too mild.

    So I now use one fresh Scotch Bonnet chili pepper with two toothpick holes punched in it and just drop into chili half way thru the cooking process. Adds a nice complete different flavor to the chili.

    Now no one ever complains that the chili is not hot enough. :C


    Scoville Heat units (SHU)
    Habanero chili peppers are 260,000 SHU,
    Scotch bonnet pepper is 445,000 SHU.
    Not sure how hot this is?
    As a reference, jalapeño peppers are only about 1000-4000 SHU.

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