Homemade Chili Powder:
3 ancho chiles, stemmed, seeded and sliced
3 cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika
This recipe via alton brown. Toast chilis and cumin seeds until fragrant, Cool completely. Grind all ingredients above in spice grinder.
I made a triple size batch for this much meat.
4 lbs Ground Beef (Chili Grind)
2 lbs Ground Pork (Chili Grind)
Paprika (for color)
2 medium onions
Jalapenos, Habaneros, Whatever you prefer.
½ lbs Bacon ends and pieces
Tomato paste 1 small can
Freshly ground black pepper
Freshly Ground white pepper
1 Cup Tortilla Chips
I get my meat from Marcondas meat market. My butcher grinds the pork and beef from fresh chunks of meat with a Chili Grind.
Brown and drain Ground beef set aside
Brown and drain Ground Pork set aside
Sautee ½ lbs Bacon Ends and pieces until almost completely rendered. Add 2 shredded onions, 2 tbs Minced Garlic, Add hot chilies here (jalapenos, habaneros, etc.) Once onions are translucent add mixture to slower cooker.
Add browned meat to slow cooker, add chili powder to taste start with 2 tbs per pound.
Add 1 small can Tomato Paste. Cover meat with Water/Beer.
Add 2 tbs beef base 1 tbs chicken base.
Add 2 to 3 tbs paprika
Simmer 4 hours.
Add another charge of Chili powder. Here is the part where taste matters. This is when you can adjust the heat, spice and salt levels. I add freshly ground black and white pepper here. If it needs more salt (most likely add more beef base).
Blend 1 cup torilla chips with enough water to make a paste. Slowly add paste to chili until you achieve desired thickness.
It really all about feel and taste at this point.