Yield: 1 Servings
|2 tablespoons||Ground cumin|
|2 tablespoons||Pasilla chile powder|
|2 tablespoons||California chile powder|
|2 tablespoons||Dry mustard|
|1 teaspoon||Cayenne pepper|
|½ teaspoon||Garlic powder|
"Seasoned Greetings" -- From the L.A. Times.
The most important ingredients in chili are the spices, and many cooks jealously guard their special blends. But there is a way you can give away your chili recipe without giving away the whole thing. Bottle your seasonings and attach the recipe--without the spice instructions. Tell them that information is too hot to handle. If you don't have a favorite spice mix or chili recipe, you can borrow ours.
Chili powder comes in more varieties than basic red. In the Latino sections of most supermarkets, you can find ground chiles from different kinds of peppers, including pasilla and California chiles. Combine cumin, pasilla and California chile powders, salt, basil, oregano, dry mustard, cayenne pepper and garlic powder. Mix well.
Posted to CHILE-HEADS DIGEST V4 #227 by Judy Howle <howle@...> on Dec 07, 1997