I am from the SW. One question. Where's the chili!! 4/2/1 ratio for these 3 ingredients chili powder/cumin/oregano cayenne is too hot for most people to use more than 1/4 tsp in a mix

This was way too hot for my husband and me. We like mild spiciness. My lips are burning and my throat is burning. I made chili and kept adding more of the non-cayenne ingredients along with onion powder and honey. Each addition helped but not enough to get it mild enough for our tastes. I will try to make my own chili powder again using 1/16th the amount of cayenne or maybe the same recipe with a milder pepper. Interestingly, the McCormick chili powder in my panty that we like is a much darker red color, but it is much less spicy.

This is way I have made chili pepper in the past, but I also include small amount of white pepper and dry mustard. Ignore what the Texan says about chili, I live in Texas too, and Texans don't know how to make any better chili than they do decent BBQ sauce. In REAL chili you do need the peppers, but best if use diced & thinly sliced peppers, NOT a powder made from the peppers. The Texas person did however get the types of peppers you should add correctly! If you are using dried ones, which are most commonly available, just soak in minimal amount of water for hour or so to rehydrate and then dice / chop / slice. For person who has problem with spices. Try just basic salt and black pepper with Worcestershire sauce, a bit more seed free tomato, more onion, and if you can tolerate it, some Lea & Perrin, A1, or Heinz 57 steak sauce along ketchup to flavor your chili. It will not be firehouse chili (you have to alert the firehouse when you go to serve it) nor what most of us would prefer, but it is still tasty and a good alternative for folks with digestive problems. Leave out any the ingredients I mentioned if you know you have a problem with it. To me the key in making chili that you like is adding the spices and peppers. After cooking your beans until they are almost soft and browning your meat with onion and bit of garlic added for 1-2 min at end of browning, combine the drained & rinsed beans with browned meat, chopped onions, tomatoes and tomato sauce and peppers. Mix well then add your chili powder, chili seasoning or facsimile of it to the pot. Add a little less than what you think you need, taste the liquid, if it not ""chili"" enough or only just right, add some more. The beans and meat will take up a lot of the flavor as you cook it, so original liquid should be a little ""over-spiced"". THEN start cooking your chili -- bring to a boil and then stir & reduce heat to a MINIMUM simmer, stirring every half hour to hour for a minimum of 2-3 hours (4 is better). Or if you are using a crock pot, get it hot then reduce to low setting for good 6 hours.

I'm from Texas so I've been eating chili powder in dishes all my life. I've also traveled to Northern states where when I was craving Mexican or better yet, TexMex only found a sad substitute, mostly due to the food not having the ""right"" seasoning. I don't want anyone thinking this recipe is the normal way to make chili powder. All of the chili powders that I have used have a blend of different kinds of peppers. Some peppers give heat, others smoke, others a fruity flavor (believe it or not). The only pepper I see in this is cayanne pepper and that is just a hot pepper without much flavor, if any. If you mix different kinds of peppers, you will get more depth of flavor. Try adding dried & grinded anchos, California/Anaheims, chipotles, pasilla, or arbols ....there are all kinds and you can bet, the best chile powder has a blend of at least two or three of these. Even peppers that aren't supposed to be hot sometimes are so you need to check that if you are sensitive. Just saying. Otherwise keep the recipe and just add some more dried peppers for flavor.

I have sensitivities to many spices. For a long time I have been trying to make good chili without using powders and not getting the right combination. This helped me figure out a combon that has a great chili taste without the heartburn.

My daughter and I made this chili powder tonight. It is very tasty and was super easy to put together. We needed some chili powder to add to our taco meat. It added a nice flavor and was spicy (you can adjust the amount of cayenne pepper in your own recipe.) We also added some of the chili powder to a huge pot of chili we have cooking and it added a very nice kick to that too!

Not very easy to find Chili powder in all parts of the world. I found the ingredients and made my own according to this recipe. It is the perfect substitute! Many thanks!

I was having a chili craving as I sometimes do; only to find I was out of chili powder. I knew there must be someway to make it from what I had on hand. Suffice to say; I haven't bought chili powder since and use this recipe constantly. Thanks!