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A question about a recipe: Tuxedo Chili

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I have a question about the recipe "Tuxedo Chili" from TheRunawaySpoon.
I am living in Spain and was wondering....when you say chili powder are you referring to the dark burgundy-colored spice combo which is sold in the US (i.e. Spice Islands or McCormick Chili Powder) and typically used in Southwest cooking...OR the typical bright red Indian chili powder commonly found here which is simply heat without any smokey flavour. Thanks!

asked by puiggirl over 4 years ago
7 answers 1538 views
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added over 4 years ago

The former, please.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

All the other spices are ones typically found in a chili spice blend so I would assume that they mean cayenne. 1.5 tsp wouldn't add a whole lot of heat even if I'm wrong.
And the chili in the photo isn't as red as mine get when I add the spice blend.

02b68c6a 7bcb 4387 b4c5 83adca012e13  runningspoon perre magness
added over 4 years ago

Yes, American style chili powder. I use a mild version from Penzeys, but it is totally personal taste. You can use a spicer version.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Being that you're in Spain, I would take advantage of piementon. It would add a layer of smoke and spice. Also adding ancho chili powder (again widely available where you are) would solve your problem

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 4 years ago

Ancho chili powder, or another powder made from ground chiles, would give you much more heat than the blend, so adjust according to what you are using. If you want to make your own blended chili powder, you can find many sources for a simple recipe.
I try to adhere to the use of CHILE for single source, CHILI for the blend, but you'll find it used interchangeably. I'd like to see food52 set standards for this kind of confusion (and it's not the only one!).

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 4 years ago

runaway spoon has answered your question but i would add that CUMIN, cumino, preferably toasted and ground finely, is the primary flavor /spice component of chili powder.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Thank you! My first visit to this page and so many helpful answers from you all. I will be be following this from now on and looking forward to trying lots of new recipes.