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What is and how to use California style chili powder

Posted by lamaria (My Page) on
Mon, Nov 19, 07 at 16:07

I have a chili recipe (Swick and Swick world championship chili) that I found on the Food network. It calls for 1/2 cup of California style chili powder. Is it possible that is the correct amount? What is the difference between that and New Mexico style chili powder and regular chili powder? I have never heard of so many different types or so much being used on one chili recipe. Thanks to all you chili experts-
Lamaria


Follow-Up Postings:

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RE: What is and how to use California style chili powder

California Chili powder is from Anaheim chilis which are mild but flavorfull...New Mexico Chili powder is usually Hatch chilis ( but not always!!) and still a mild chili, but hotter than Anaheim..."regular" chili powder usually contains other spices as well...sometimes cumin sometimes oregano sometimes both...and you never really know how hot it is unless you are familiar with the brand.
Linda C


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RE: What is and how to use California style chili powder

Anaheim chilies are mild, and so California chili powder will be about as mild as Paprika, and not that much different. I prefer to use whole dried chilies, and if you like, you can grind them in a coffee mill to make your own chili powder - just remember to remove the seeds first and toast the chilies to make sure they are stiff enough. I generally use Ancho, Guajillo, and Pasilla chilies, or any combination thereof.

Lars


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RE: What is and how to use California style chili powder

Lamaria, did you know his wife won the same cookoff in 99 and her recipe is a lot simpler and I bet just as good if not better.
James

Here is a link that might be useful: 1999 Chili Cook Off


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