Best 3 Alton Browns Chili Powder Recipes
**Tantalizing Taste of Chili Powder: A Culinary Journey with Alton Brown**
Prepare to embark on a culinary adventure with Alton Brown's tantalizing chili powder, a versatile spice blend that will ignite your taste buds and transform ordinary dishes into extraordinary culinary creations. This article presents a comprehensive guide to Alton Brown's chili powder, including three distinct recipes that showcase its versatility. Whether you're a seasoned chef or a home cook looking to elevate your cooking skills, this exploration of chili powder's potential will satisfy your craving for flavor and culinary excellence. Discover the secrets behind this magical spice blend and learn how to incorporate it into your favorite recipes, creating dishes that burst with bold, smoky, and slightly sweet notes. Get ready to tantalize your taste buds and embark on a journey of culinary exploration with Alton Brown's chili powder.
ALTON BROWN CHILI
Alton Brown chili is a hearty no bean chili with intense layers of robust flavor and plenty of fall-apart tender beef to satisfy that inner carnivore.
Provided by Kathleen
Categories Chili Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Dry beef cubes with paper towels.
- In a large mixing bowl, toss the beef cubes with the vegetable oil and salt; set aside.
- Turn 6.5-quart Instant pot onto saute function. When the display reads "hot", add the beef in 3 batches and brown on all sides. Remove browned beef to a bowl and continue with remaining beef.
- Stir the beer into Instant pot and scrape up all the brown bits on the bottom of the pan (do not skip or the burn light may turn on).
- Add the browned beef back to the instant pot along with salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine.
- Place the lid on and set the "steam release" knob to "sealing". Press the "Manual" button and set to pressure cook on low for 25 minutes. Then turn the steam knob to venting to release the remaining pressure.
- After the pin drops, carefully open lid away from you (there will likely still be remaining steam). Stir the chili. Adjust seasoning, ladle into individual bowls and top with desired toppings.
Nutrition Facts : Calories 773 kcal, Carbohydrate 43 g, Protein 80 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 211 mg, Sodium 4269 mg, Fiber 29 g, Sugar 12 g, ServingSize 1 serving
ALTON BROWN'S CHILI POWDER
I have been using this recipe for a year or so, and it tastes great. Makes chili taste like chili and is awsome in mexican cooking. Often times I can't find all the dried chiles listed here, so I'll just mix and match, but keeping the ratio roughly the same.
Provided by ROV Chef
Categories Southwestern U.S.
Time 13m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Toast the chiles and cumin seeds in a cast iron skillet for a few minutes. Don't let them cook too long and inhale the smoke, because you'll get a nasty chemical burn in lungs, nose and throat.
- let the chiles and seeds cool.
- place all the ingredients into a blender and blend on the highest speed you blender can dish out.
- store in an airtight jar.
- be sure to wash you blender carafe a few times after doing this or you fruit smoothy or margarita will taste like chiles.
Nutrition Facts : Calories 361.2, Fat 9.9, SaturatedFat 1, Sodium 76, Carbohydrate 66.5, Fiber 22, Sugar 2.3, Protein 16.1
HOME MADE CHILI POWDER / ALTON BROWN
Steps:
- Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely. Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
Tips:
- Use a variety of chili peppers. This will give your chili powder a more complex flavor. Some good options include ancho, guajillo, pasilla, and chipotle peppers.
- Toast the chili peppers before grinding them. This will help to bring out their flavor and aroma.
- Grind the chili peppers in a spice grinder or blender. You can also use a mortar and pestle, but this will take longer.
- Add other spices to your chili powder. Some good options include cumin, coriander, oregano, and garlic powder.
- Store your chili powder in an airtight container in a cool, dark place. It will keep for up to 6 months.
Conclusion:
Making your own chili powder is a great way to control the heat and flavor of your chili. It's also a fun and rewarding project. With a little bit of effort, you can create a chili powder that is perfect for your taste. So next time you're making chili, give this recipe a try. You won't be disappointed.
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