Author Notes
This recipe appeared in the November 2014 issue of Men's Health, and the article was called, "The Great Chili Project". Elizabeth Karmel is the executive chef of Hill Country Barbecue in Manhattan, Brooklyn, and D.C. and the author of Soaked, Slathered, and Seasoned. "The spice mix is the cornerstone of any good chili recipe," says Karmel. "Make sure it's balanced with sweet, savory, spicy, and bitter." This is her go-to mix, just go light on the powdered spicy peppers, which can quickly overwhelm subtler favorings.
—gduncan757
Ingredients
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2 tablespoons
Ground Cumin
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1 tablespoon
Chili Powder
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1 tablespoon
Ground Ancho Chile
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1 tablespoon
Smoked Spanish Paprika
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1 tablespoon
Granulated Garlic
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1 tablespoon
Granulated Onion
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1 tablespoon
White Sugar
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1 teaspoon
White Pepper
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1 teaspoon
Freshly ground Black Pepper
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1/2 teaspoon
Ground Cayenne
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1 tablespoon
Chipotle Chile Pepper
Directions
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Mix the spices in a medium bowl and store in a Mason jar. This will keep for 6 months. It also works well as a rub for meat.
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