BBQ List
11/15/02

Garry,
I took some of your advice, and I really have to thank you. Last night I
toasted up five different chile's, all from Goya, and then ground them up in
my burr grinder. All were mixed separately, and then added by design, into a
nice clean spice bottle. I was able to get my hands on Mexican oregano,
cumino, and mixed that up, with the other spices you mentioned. Good lord
this stuff is good. I have it in the freezer for safe storage.
Thanks for the help.

Jim
Chief Cook
Pluck U BBQ
----- Original Message -----
From: "Garry Howard" <garry@garryhoward.com>
To: <bbq@thesmokering.com>
Sent: Thursday, October 31, 2002 11:09 AM
Subject: RE: [bbq] Kit's Bad Attitude Chili


> Mexene or Gebhardt are good choices. You can also mix your own from
> ground red chiles using a combination of ancho and other types. Mexene
> has a higher ratio of ancho chile than Gebhardt. I've also gotten some
> good chili powder from the Texas Coffee Company. www.texjoy.com The link
> to their order page for spices seems to be broke. Uset this one.
> http://www.texjoy.com/order.html Their BBQ seasoning is pretty good too.
>
> If you want to make your own, here's a recipe I've been using.
>
> 2 ounces dried ancho chiles
> 4 ounces dried red New Mexican chiles
> 1 ounce dried chile de Arbol -- to add some heat
> 6 tablespoons cumin seeds -- toasted and ground
> 6 tablespoons granulated garlic -- preferably one that hasn't sat on the
> grocer's shelf for 3 years
> 4 tablespoons ground Mexican oregano -- substitute another kind only if
> you absolutely have to
> 4 tablespoons hot Hungarian paprika
>
> The chiles should be toasted before grinding. There are two ways to go
> about this. The method I use is to toast the chiles a few at a time on a
> hot cast iron griddle for about 1 minute, turning frequently until they
> soften and are lightly toasted. Be careful not to let the chiles burn,
> or they will have a bitter taste.
>
> You can also toast the chiles in an oven. Preheat the oven to 300
> degrees F. Break off the stems and remove the seeds from the chiles and
> lay them on a baking sheet arranged in a single layer. Place the pan in
> the oven. Place the cumin seeds in a small pan and place them in the
> oven as well. Since the chile de arbol are small chiles, they will be
> toasted first. Remove them and the cumin seeds after 4 or 5 minutes.
> Toast the larger pods another 4 or 5 minutes. They should be well dried.
>
>
>  When the chiles are cool, break them into pieces and grind into a fine
> powder using a spice grinder or coffee mill. Add the rest of the
> ingredients and mix well. Store in a jar.
> Use this chili powder for making chile or as an ingredient in spice rubs
> for barbecuing. Add your own personalized touch by experimenting with
> different types of chiles. You'll never use that supermarket stuff
> again!
>
> Garry
=x=x=x=x=x=

You're welcome Jim. Glad it works for you. Just about any combination of
toasted, dried red chiles mixed into a chili powder is better than the
store bought stuff. I'm thinking about making up a pot of Texas Red this
weekend myself. 

Garry
=x=x=x=x]\-

Dry roast and grind as needed, whole chiles. They last foreverish, much
longer than ground.  What kind of burr grinder do you have? I have a Rocky
but I doubt I'd use it on peppers <g>.

-Hound

