[Pawtucket Patriot]

Well, there's what I'll call "chili" powder, and then there's "chile" powder.  The former is usually a blend of a few different types of dried chiles along with some other salts/spices.  It's used to add a general chili-like flavor to your food.  The latter is a powder comprised of pure chiles, usually a single variety (e.g., ancho or chipotle chile powders).  This kind of chile powder is used to add the flavor of a specific chile to your food.

[Pawtucket Patriot]

I made a batch of my Mayan Red Fire Chili today.  Instead of using ground turkey, I added some leftover pulled, smoked turkey breast.  It has an awesome smoky spice.  Steam beer is a perfect campadre.

[tesla_hv]

I made a batch of my Mayan Red Fire Chili today.  Instead of using ground turkey, I added some leftover pulled, smoked turkey breast.  It has an awesome smoky spice.  Steam beer is a perfect campadre.

Man that looks awesome and also the brew...

[tomthebrewer]

Well, there's what I'll call "chili" powder, and then there's "chile" powder.  The former is usually a blend of a few different types of dried chiles along with some other salts/spices.  It's used to add a general chili-like flavor to your food.  The latter is a powder comprised of pure chiles, usually a single variety (e.g., ancho or chipotle chile powders).  This kind of chile powder is used to add the flavor of a specific chile to your food.

Are these available at most supermarkets, or only specialty groceries?

[Pawtucket Patriot]

tom,

It probably depends on your grocery store.  Here in the Twin Cities, there are plenty of chain grocery stores that have basic ancho and chipotle chile powders (the pure stuff).  My local Penzay's Spices offers a lot more.  But when I want to make a specialty chile powder, I usually just try to buy whole dried chiles (whichever one I want to make into a powder), toast them, and then grind them in my spice grinder.

[Pawtucket Patriot]

Man that looks awesome and also the brew...

If only I had one of your brisket sandwiches on the side.   

[tomthebrewer]

Here's what I went with, and man is it good!

~2 pounds rump roast cut into chunks
1 medium can of chili beans
2 smalls cans of black beans
1 large onion
5 cloves of garlic
1 T cumin
1 T each of Texas and Mexican chili powder
2 T chipotle chili powder
1 small can of diced green chilies
1 beef bullion cube in 4 cups of water

Upon tasting each type of chili powder, I was UNimpressed with the Texas and Mexican powders. However, the chipotle was very flavorful and had a little heat. I think next time, I'll stick with the chipotle and forget about the others.

[corkybstewart]

Here's my recipe.
I go to the local Mexican grocery store and buy as many varieties of dried chiles as they have on hand.  Using mostly dried hot or extra hot New Mexico chiles, I soak a bunch of them in hot water before I go to work in the morning.  At lunch I take each one and scrape the pulp out and discard the skin.  I chopped pork sirloin into 1" cubes, sautee with chopped onions and lots of garlic.  In a cast iron dutch oven, I add the chile pulp, meat, salt, pepper and ground cumin to taste, liquid to cover it all(I use a bottle of Guiness stout or other low hopped dark beer instead of  or in addition to water)and chopped tomatoes and bake at 325F until after work.  .Add a couple of cans of dark red kidney beans, put back in the oven for an hour and serve with tortillas and cheddar cheese chunks.

[tomthebrewer]

Mmmmm, sounds great! I wish I had a Mexican grocery store around.

[bluesman]

I think adding a variety of dried then reconstituted peppers is key to making great chili. It's the complex flavors that the peppers impart on the chili that make it so good. Of coarse the meat has to accompany the peppers too, but the pepper blend takes precedence. JM2CW. 

[tfries]

Here's my recipe , I have won first place with 2 years in a row in with ( best cook in the nook , PA ) .


      48 Hours of Chili Madness
                    by
           Chris Bowen

Our homebrew club has an annual Chili Cookoff competition held in November.  My wife and I came in second place 2005-2008 using a recipe that is quite simular to yours.  (Dog's Breath Chili)  This year we followed a few of the tweeks that are different between yours and the Dog Breath and after a string of second place finishes, we finally broke through and won first place 

[loopy]

I have been playing with this recipe all fall, and have made it 5 times in the last few months.  I even took some deer meat to Colorado to make it for my inlaws; made it again for new years day at my aunts house.  It's gotten great feedback and reviews.  I think it's worthy of being called a damn good chili recipe.

big batch - but it can be halved easily enough.

4 lbs ground deer meat - this was ground 80% verison, 20% pork.  the deer was from thanksgiving weekend. 
3 tomatoes
2 green bell peppers
2 green poblano peppers
2 serranos
3 jalapenoes
2 bunches of spring onions/scallion onions
2 big yellow onions
2 big red bell peppers
1 15 ounce can goya black beans
1 14 oz can del monte diced tomatoes
3 8ounce cans hunts tomatoe sauce
paprika
garlic powder
ground cumin
cayenne pepper
dried chopped onion
chili powder
mustard seeds
kosher salt



veggies all washed and prepped.  these are going on the grill. 



grilled the peppers and tomatoes and spring onions until blackened.  turn every now and then, cook them over fire until they are slightly blistered and blackened.



at the same time inside, heat up a big pan and toss in some olive oil. 
cut the yellow onions up and begin cooking them in the pan, once they start to soften up a bit and are getting carmlelized add the meat.  brown the meat and the onions together. 



back at the grill, once the peppers are done and nicely blistered and black, submerge them in ice water, blanching them to stop the cooking.  under the sink run cold water and was them off.  the black part can easily be peeled right off the peppers and disacrded.  Whats left is is a very sweet and roasted flavored pepper.  the black part is bitter - thats why you remove it.  Once you peel off the blackened bits, sliced and chop them into chunks about nickle size.   Once the meat is all browned, add the shopped peppers in. 



after about 5 minutes, it should look like this:

---
once the liquid from the peppers has filled the pot up a bit -like above picture -
add:
1 can diced tomatoes
3 cans tomatoe sauce
3/4's a bottle of beer.  lucky you gets the rest. 
mix it up well and let it sit for about 10 minutes.

now add:
1 teaspoon chili powder
1 tablespoon choppoed onion flakes
1 teaspoon cayenne
3 tablespoon ground cumin
1.5 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon mustard seeds
simmer 1 hour.

add can of black beans (optional). 
simmer 1 more hour. 

--
serve with chopped onions, shredded sharp cheddar cheese, frito scoops, cold beer. 
(the chili is not that spicy, as we have small kids we "spice up" our bowls, this is done with some extra spicy hot sauce added just into the final bowl and mixed in.)

[capozzoli]

Man, you guys know your chili.

I put masa harina in mine, as a thickening agent but also to add that Mexican corn flour flavor.

Loopy, do you guys have that masa harina dough in the bag at the grocery stores down there? I love that stuff, cant get it up here.
Man, put some of the yellow pre-made masa harina dough mixed into your chili. Adds a great flavor. Then with the dough make little tamale type dumplings to put on top of the chili.

Hey, BTW where has the bog man been? You seen him? Havent sen him around has he come over to the AHA yet? He sent me that Foxfire book, wow that book is awesome, I have to find the rest.

[loopy]

I know what you mean on the thickening agent, alot of peopel do it here.  We use masa or maseca as it is most commonly sold.  My wife uses it in alot of dishes so we always have it around.  It's kinda a dry flour mix with ground corn meal and flour.  it is kneaded to make dough, but adding just the powder to chili works too.   I usually dont do it but know others that do.  They had maseca in pueblo, co when I was there a week ago - you might try looking for that and making your own dough from it. 

for bografan, yeah he's around.  he got a bad aftertaste with NB and the forum over there after he was banned for the most rediculous reason.  When he complained in a PM he got banned again.  so he basically has moved on with other interests.  I dont know if he made it to aha or not, he does know about it though. 

[bografan]

I have to give a big thumbs up to Loopy's chili recipe. It rocks the cazbah. It rates 3 1/2 stars but would get the full 4 if a hot chick served it to me then peeled my grapes afterwards.

Cap- I'm like you and usually thicken with Maseca <sp?> but I enjoy Loopy's `loose' chili just the same.

Fnord!
Bog