I feel a strong need to clarify something - as I was searching the web last night (for other things) I was troubled to learn that there is real confusion about an issue. Some folks out there think that there is no difference between chile powder and chili powder. As any chile-head or southwest chef can tell you, chile powder is not the same as chili powder.
Chile powder is ground, powdered chiles - our bestsellers are the good old New Mexican (we offer both a mild and hot version). For those that like a little variety in their chile powder, we also offer ancho, chipotle, guajillo and habanero.
Chili powder is a combination of chile powder and spices (such as cumin, garlic and oregano). Most commonly, it is used to make chili.
Check out these recipes for a Chile Rub and Chile Powder. Note that powdered chile is an ingredient of both. The recipes are from Too Many Chiles by Dave DeWitt. . Permission to print the recipes granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.
SOUTH-OF-THE-BORDER CHILE RUB
3 Tbsp. ground ANCHO CHILE
2 tsp. ground CHILE DE ARBOL
2 tsp. ground CHIPOTLE CHILE
2 tsp. dried, OREGANO, Mexican preferred
2 tsp. ONION SALT
1 tsp. ground CUMIN
1 tsp. powdered GARLIC
Mix all the ingredients together and process in a blender or spice grinder until fine. Store the excess powder in a glass jar. Yield: 1/2 cup. Heat Scale: Hot.
Chile powder is ground, powdered chiles - our bestsellers are the good old New Mexican (we offer both a mild and hot version). For those that like a little variety in their chile powder, we also offer ancho, chipotle, guajillo and habanero.
Chili powder is a combination of chile powder and spices (such as cumin, garlic and oregano). Most commonly, it is used to make chili.
Check out these recipes for a Chile Rub and Chile Powder. Note that powdered chile is an ingredient of both. The recipes are from Too Many Chiles by Dave DeWitt. . Permission to print the recipes granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.
SOUTH-OF-THE-BORDER CHILE RUB
3 Tbsp. ground ANCHO CHILE
2 tsp. ground CHILE DE ARBOL
2 tsp. ground CHIPOTLE CHILE
2 tsp. dried, OREGANO, Mexican preferred
2 tsp. ONION SALT
1 tsp. ground CUMIN
1 tsp. powdered GARLIC
Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer. Yield: 2/3 cup. Heat Scale: Hot.
CHILI POWDER
5 Tbsp. ground NEW MEXICO RED CHILE
1 Tbsp. ground HOT CHILE, such as PIQUIN or CHILTEPIN
1-1/2 Tbsp. ground CUMIN
1-1/2 Tbsp. ground OREGANO
1-1/2 Tbsp. GARLIC POWDER
1 tsp. SALT
CHILI POWDER
5 Tbsp. ground NEW MEXICO RED CHILE
1 Tbsp. ground HOT CHILE, such as PIQUIN or CHILTEPIN
1-1/2 Tbsp. ground CUMIN
1-1/2 Tbsp. ground OREGANO
1-1/2 Tbsp. GARLIC POWDER
1 tsp. SALT
Mix all the ingredients together and process in a blender or spice grinder until fine. Store the excess powder in a glass jar. Yield: 1/2 cup. Heat Scale: Hot.
