Chili powder, cunfusion reigns

[roysha]

I'll admit to not being the sharpest knife in the drawer and so it is easy for me to get confused.

I read recipes that call for chili powder. Shouldn't be a problem except it seems that what one person calls chili power is not the same as what another person calls chili powder.

We have three containers of "chili powder" on our spice shelf and all three are very different. One will nearly take the top of your head off, as in volcanic explosion in your mouth, another is quite spicy but has a mixture of spices and the third is so mild one can nearly eat it right out of the jar.

There is a thread here about making chorizo and the OP says to use red chili powder. I can promise you that if you used the above mentioned hot chili powder, most folks would not be able to eat it using the quantities the OP suggested.

So when a recipe calls for chili powder, what does one use? We enjoy the flavor of chilis but are not into the "who can eat the hottest" game.

[JonB_in_Glencoe]

my 2¢
Consider the source of the recipe, many times you can ask the author (if it's on the internet). BUT, most recipe's without specified details (like brand or chili pepper variety), I'd just use dollar store chili powder.

[farmerjim]

There are many different chili peppers and any can be used to make chili powder.
The scoville (heat) rating of them ranges from 0 to 2.1 million. Pick your heat.
I like mild, about 200.

[Xringshooter]

Don't confuse chili powder with other ground up peppers. The base spices for chili powder are usually ancho chile powder, paprika, cumin, and Mexican oregano. Other spices like coriander, cayenne, and garlic powder, in various percentages usually round out individual blends. Ancho chiles are a fairly mild pepper, not much heat compared to other chilies but a good taste. Typical grocery store chili powder (McCormicks, etc.) will not have the high heat chilies in it, for those they will be specific about what is in them on the label or the ingredients listing.

OP - look at each of the packages of the "chili powder" you have and the list of ingredients or the package should tell you what is in it. At the very worst, you can go to the manufacturer web site and they should tell you exactly what type of chilies are in the mix. Also, don't confuse a chili con carne, chili and beans, etc package mix with chili powder which will come in a jar just like any other spices in the spice isle.

FYI- When you look at the list of ingredients on any package, the ingredient that is listed first is the main ingredient, then the second ingredient is the next most quantity, etc. So if you look at a package and the ingredients are: X, Y, Z, A, B, C then X is the largest amount, Y is the second highest, Z is third, and C would be the least amount.

[Landy88]

My pet peeve about chili powders and other spice blends is salt used as a cheap filler to pick my pocket. Salt is cheap. Spices are not. A year's supply of salt costs less than a little jar of spices.

[gwpercle]

yes , confusion reins supreme among chili/ chili powder and the terminology.
Usually a recipe that calls for "chili powder" , unless otherwise specified , means a commercial chili powder that contains ground chili pepper (usually a blend of different red chili's)with comino, oregano and garlic salt. The heat level is determined by what peppers are used. Makers will sometimes label them mild , original or hot . Which only gives you a clue as to the heat level.
The only way to know is to buy a small container , cook a pot of chili and see how it taste. And read the list of ingredients, that will sometimes tip you off as to what's in it.
You have discovered three distinct heat levels in you containers so use the one heat with the heat level you like.
If a recipe calls out for just "chili Powder" I go with mild...heat may not be needed or may be added later with cayenne or red pepper. If you make the recipe and want more heat use the hotter chili powder next time. I have a jar of "hot chili powder" and it's too hot for me. I use a teaspoon of the hot with 2 or 3 tablespoons of a mild chili powder...just to use it up, i'm not buying any more !
My favorites are: Fiesta Brands Extra Fancy Light Chili Powder, TexJoy Chili Powder and Mexene Original Chili Powder Seasoning. These have a little heat but do not induce tears while eating a bowl of red. I'm not enough of a chili head to start making my own.
McCormick makes a mild Chili Powder Seasoning that is good for those not seeking heat.
Gary

[lylejb]

Best advice I can give is going to sound way too simple, use what tastes best to you. As for me, in My area we have winco grocery stores. They have a sizable bulk foods area, which includes spices. The spices are commercial and sold as generic, and are a fraction of the price of any little jars sold in the spice isle. Without exception, the taste of every one I've tried is superior. I think the bulk sells faster, and so is fresher, than the little jars that may have been in a warehouse for who knows how long. The chili powder is mild, but has a wonderful flavor. I usually add heat to the chili pot with crushed reds, and or habanero sauce. The point is try a few and pick what you like.

[MaryB]

Recipes will call for chili powder(means mild grocery store stuff), medium(should be listed on the label), or hot(again on the label), or nuclear grade(my homemade chili powder :mrgreen: ).

[FredBuddy]

Mexene for us.