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DIY Dry Chili Seasoning Blend

Catfishnut

Catfishnut

Since I am a just a fresh pepper in the garden, I wasn't sure where to post this particular topic.  Hot Talk seemed to be the most "open topic" area.
 
I am experimenting with creating my own blend of dry chili seasoning mix from chile powders, spices, herbs, dried veggies and other flavorings.  I wanted to pick the pepper brains here regarding what are fairly good combos for the individual chile types.  i.e. What goes good together and what does not. 
 
I have acquired a fair supply of the more common powdered chile peppers:
 
Ancho, Chipotle, Aleppo, Cayenne, Guajillo, Habanero, Jalapeno, Anaheim (New Mexico), Pasilla Negro and the Paprikas (sweet Hungarian and hot, smoked Spanish).
I have all the above in powdered form, but I also have eight varieties in whole, dried pepper form that I can rehydrate and make a sauce or a powder from. 
In the whole, dried chile form, I have California Anaheims, New Mexico Anaheims, Ancho, Guajillo, Pasilla, Puyas, Mulatos and De Arbols.
 
These are the spices I opted to work with:
 
Black pepper, Annatto (for color), Ceylon Cinnamon, Dark Cocoa, Coriander, Ginger, Mexican Oregano, Turmeric and Mustard.
 
These are the herbs I selected:
 
Cilantro, Sage, Savory, Thyme and Parsley.
 
These are the dried veggies I picked out:
 
Onion powder, roasted garlic powder and black (fermented) garlic powder.
 
And the last are the unusual or oddball flavorings that I might experiment with:
 
Greek sea salt and Mesquite smoke flavoring.
 
I have been making small batches (~4 ounces total) from different combinations of all these ingredients.  Omitting some, varying the proportions of others.  I do this somewhat at random - especially when I am hungry.  When I am hungry, I waft the odor of the spice or pepper towards my nose and if the bouquet is pleasing and makes me want to eat it, then I put it in the mix.  Very scientific! 
 
I dump all of the ingredients into a Lortone 33B rock polisher / tumbler with 15 to 20 brass balls (7/16" diameter).  I turn the tumbler on and pulverize and mix the ingredients for several hours.  No shit, it works great!  When the ingredients are done tumbling, I filter the mix through a wire sieve to extract the brass balls and put the mix in a small, glass Wylers beef bouillon jar.  Perfect size little jars!
 
I have printed out recipe "templates" with all the ingredients listed above, but NO quantities filled in.  As I make each batch, I fill in the blanks for the quantity as I go and then keep the records with the jar of mix - labeled and all.  This way, if a batch turns out 'el supremo', I can duplicate it again by following my records.
 
Trouble is, I can't test my creations as fast as I can produce them.  I don't make that much chili, so I have had to resort to putting my chili seasoning on ham, ham-burgers, steaks, tacos (good here), cheerios, ice cream, etc.  Just wondering if anyone had a personal preference regarding a sauce or seasoning that they like... a blend, that they could identify which of the peppers I have listed go best with each other?  Which ones compliment the others more than not?
 
The main gist that I get from the "holy internet" is that Ancho is the best chile powder of all, but I am not sure I buy this.  I made one batch with mostly Ancho and I thought it was missing something, a lot actually.  So, in the next batch I made I added some Habanero powder, but that didn't kick me either.  It was hot, but the right flavor just wasn't there. 
 
My last batch seemed pretty good.  I tried using "everything red" in the mix and that tasted the best so far.  But, still not quite on my target yet.
 
Anyone have any ideas they wish to share?  Any comments about my dry mix preparation? 
 
Thanks to anyone and all who responds, all advice is most welcome!
 
Gordy the Catfishnut
 
 
 
 
 
 
 
You're doing it right Gordy - especially with the writing stuff down part.  I've been making spice blends for the past 10 years and it's been experimentation and keeping records that have saved my skin many a time.  
 
4 oz of spice though - that's quite a bit if you're not using it all the time.  If you can cut down the batch size you'll go through it quicker.  Soups and stews are great ways to use up blends that don't seem quite right; the longer cooking times help disperse flavors.  :)
 
Some thoughts from my end of the spectrum:
 
1. Salt - preferably high quality salt - is very important.  I don't use much salt in my stuff but a good salt will 'wake up' the blend and is necessary.  
 
2. Balance - using too much of any one thing is going to overpower your blend.  When I'm making blends and get inspired to use something new I'll add it in small quantities (like 1/2 tsp) at a time till I get where I want.
 
3. I started making blends and seasonings because I wanted better quality all natural replacements for many of the stuff you see in the spice/baking aisle.  First was my version of Lawry's, then I started on chili powders then moved on to other things.  I got a LOT of inspiration from this book. 
 
I like to match some of the smokier or more earthy chile powders (ancho, chipotle, paprikas) with something brighter like habs or jalas a lot of the time.  Something about the combination brings out the best characteristics of both.  Cumin and oregano are staples in my chili powder blends.  
 
Experiment - not only with the making but also the cooking of the blends.  Know what they taste like on their own and with different foods.  And keep writing down those recipes!!  When you get some stuff you like and want to share send me a PM and we can trade some blends.  :)
 
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Hey SmokenFire,
 
Thanks for tuning in to my thoughts.
 
Yeah, I agree absolutely regarding record keeping!  I am a electronics engineer and troubleshooter and a metrologist (calibration guy) so I do know the importance of keeping good records.
I am also a stickler for proper and highly accurate measurements, too.  I know that a lot of cooks and great chefs just toss things in, seemingly at random without measuring, but I know that they have been at their bis for a long time and they know by rote what proportions to use.  Even if it seems that they are not very refined in their measurements, they have a "calibrated" eye and pinch of finger. 
 
I have trouble getting my "recipes" down from the 4 ounces of end product.  Even at two ounces, that is only 12 teaspoons.  In my first recipe, I tried to use "UNITS" and make the smallest unit a 1/4 teaspoon.  I still ended up with about 3 ounces or so.  Measuring any dried spice or powder in units less than a 1/4 teaspoon seems rather futile in my thinking.  Or maybe I just get too carried away trying to proportion everything in my mind.  But, it also seems as though all the ingredients "fluff up" after I mix them.  I also add several dry beans to the batch after mixing to help absorb moisture to prevent caking, that adds some volume, too.  It is OK either way.  If I don't really like a few of my concoctions, I can mix them all together to blend out the mistakes and use them up over time.
 
Now SALT...  I originally was adding salt, Greek Sea Salt, but I then read several notes on the fact that there would be lots of salt already in the "chili" from other ingredients and so it would not be necessary to add the salt to the seasoning.  That is provided that one was going to use the seasoning only for chili and there were other sources of salt.  This made sense to me, so I opted to omit the salt from my seasoning.  It also means one less ingredient in the seasoning, which means that it is easier to make and store (less volume).  I have expressly observed one thing about adding salt to my seasoning.  In the recipes where I did use it, the seasoning seems to cake up and stick to the glass jar moreso.  It acts like those Styrofoam packing peanuts in that it wants to "stick and cling" to everything.  It is very noticeable.
 
Balance...  I do follow you on this.  I have a hard time with this because I just love the smell and taste of Cumin, especially for Chili.  I have been tending to go overboard (so my sister says) on the Cumin.  I try to curb my desire for it when I prepare a batch.  I would like others to eat my 12 quarts of chili, too.  Not just me...  Well, maybe. LOL
 
I rarely cook for others, but when I have done so, I have received rave reviews.  Seriously and sincerely - I would not jest about food or peppers.  However, I am always open to learn something new or a better way to do something.  Which is why I came here in the first place.  I have to check out the book you mentioned and investigate that, too.  Thanks so much!
 
Your personal notion about mixing the smokey-earthy pepper flavor with the fresh, snappy, veggie varieties is what I am striving for....  a good balance.  I just haven't nailed it down just yet, but I will.
I am very fond of mushrooms, too.  Autumn season mushrooms, not the spring morels.  So I have a palate that identifies with those special flavors.
 
I'll try to focus more on the balance of my individual chiles and hopefully will produce a blend that I can feel proud about sharing.
 
Gordy
 
SmokenFire,
 
I placed an order for that book you recommended. 
 
Before I joined this forum, I was looking over some literature on herbs and spices, but I couldn't decide which book to purchase.
There were many to chose from.  I couldn't really decide.  You gave me the "damn the torpedoes" initiative to buy this one so I
am holding you to your representation that this is a really good book!  If it is a flop, I will blame your insight and give it to my
sister for a birthday or Christmas present or something. 
 
Nawh, just joking, I wouldn't give it to my sister.... :rofl:
 
PS...  I sure hope you don't mind my humor.  I know very well that it will be an excellent book! 
 
Gordy
 
Check out a book called " The Flavor Bible". Its got almost every Ingredient you can think of and tells you what pairs well with what. What doesn't. And classic flavor blends.

Ain't nothing like some old school yard bird to flavor test. Chicken has a really neutral flavor in my opinion and lends itself to seasoning really well.

A good chef or Cook can be separated from the meek by their seasoning skills. Its all about balance.

Salt is important. Like really f#$%&-g important! Too much and your food tastes salty. Too little and the other flavors don't pop. Salt bring it ALL together. Master the salt and you're on your way.

Start small. You can always add more but its really hard to makeup for too much.

Last of all trust what Dru says. He makes some bomb ass shit.

Good luck!!!
 
Catfishnut said:
SmokenFire,
 
I placed an order for that book you recommended. 
Click to expand...
 
Awesome!  That book is a thumbed through, dogged eared pages, constant reference around my household.  More encyclopedia than cookbook, it's a phenomenal resource and I hope you benefit from it as much as I have.  :)
 
Rex' suggestion of the Flavor Bible is a fantastic recommendation, I don't know why I didn't recommend that as well.  I got my copy of it used for around $15 and have certainly gotten my moneys worth over the years.  Just as good and the other book I linked!  
 
Last note:  Rereading that first post and the bit about the rock tumbler:  It's an inventive way to make powders and blends but my current spice grinder will do in 2-3 minutes what yours does in 2-3 hours.  No need to get spendy on the grinder either - I have and still use an old $11 Braun coffee mill for small jobs and will also use a mason jar threaded onto a blender for pizza flake and stuff like that.  I bust out the waring grinder for large jobs when I'm doing several pounds of mix at a time.
 
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This joker said POUNDS!! Just goes to show Dru don't mess around! Gonna hang with him, he be rolling in eLBows!!! Haha!

Yeah that is an inventive method but I use a cheap 15 dollar wal mart coffee grinder. That will easily do a couple ounces for you. Just be careful when opening the lid lest you learn the hard way. Always, I repeat, ALWAYS let the grinder settle a couple minutes. That is unless you like sneezing fire for hours!
 
The rock tumbler idea was a bit of "necessity is the mother of invention" thing. 
 
Not having a spice grinder I was just going to use the "shake and bake in a bag" mixing method.
Then I remembered that I had a brand new - unused rock tumbler and a bunch of these brass balls. 
The brass balls were to eliminate any sparks while pulverizing and mixing something that I didn't wish to have go boom!
 
For spices, It works GREAT!  And there is virtually no dust when I open the canister.  I think this is because it doesn't
throw the spices and powders into the air when grinding.  I can open it immediately and everything is all settled and yet very
well mixed.  Any leafy herbs, veggies or pepper chunks and coarse ground spices or flakes are totally pulverized into powder.
 
Even though it takes an hour or more, it is very quiet and efficient.  It is very quiet indeed.  I can run it in the wee hours and
no one knows it is on.  I actually have it sitting just three feet away from my PC and I don't really even notice it.  It's like a
window fan on low.  Efficiency...  If you are starting with all powder, it mixes them very well in a matter of minutes, too.
I let it run much longer to pulverize the seeds and pepper flakes.
 
I haven't tried it with anything that has any measurable moisture content in it.  I don't think it would do well for that.  It is designed
to hold water, but a raw pepper would probably just make a big sticky mess inside.  Better to use a blender or food processor.
 
Catfish Gordy
 
Question regarding grinding dried chiles... 
 
Is it recommended to toast the chiles before grinding, if you are going to use them in a recipe right then?
 
Would it make a difference if you did not use them immediately?  Obviously, if they were not going to be
used very soon, I would expect the recommendation would be to leave them in the whole, dried pepper
state and not grind them at all as they would preserve longer, or at least not lose their flavor as quickly
as they would in ground form.  I guess what I am asking is, would the flavoring from toasting diminish if
you ground them after toasting and didn't use them right off?  Would you be better off NOT toasting them
at all and just grinding them, then "heating" the powder in a pan later?  Or would "roasting the dust" do
anything at all for the flavor?
 
I'm just curious how important it is to roast the chiles if you are going to make a powder out of them and
store it for a short time.
 
Gordy
 
Progress report on my chili seasoning recipe.....
 
I have been blending and mixing chilies, spices and herbs for a few weeks now, trying to get my recipe balanced to my satisfaction.
Through the process of olfactory taste testing, I have snuffed up enough chile powder and spices to make a crock pot of chili! 
 
ACHEW!   Aahhh...  Excuse me.
 
Well, I was experiencing a dilemma in my attempt to arrive at the perfect blend of chiles, spices, dried vegetables and herbs.
There were too many variations and too many proportions to deal with.  I couldn't identify what flavor combinations I appreciated
most because there were far too many variations to contend with.  Therefore, I adopted a new strategy.  I broke my total recipe
down into five separate categories (or blend-lines): 
 
1] Chile pepper, 2] Spice and vegetable, 3] Tang and tart, 4] Sweet and 5] Herb. 
 
Each of these blends will be their own, individual recipe.  Now I can "taste-test" each blend for the desired combination of the
individual ingredients and focus on the taste of the smaller elements (specific purpose blends), rather than on the whole.
 
My objective, when I arrive at my favorite combination for each blend, is to leave each blend as a separate seasoning.  When I
make a batch of chili, I will add so much of each blend at specific times during cooking.  This is important, especially for the
delicate herbs, as the long, slow cooking of chili would pretty much destroy the aroma and flavoring that the herbs would impart,
so it would be best if they were added very near the end.  
 
The "sweet" blend would consist of dark cocoa and coconut sugar and would be added to tame down the bite of the really HOT
chile peppers.  This "sweet blend" would be added near the end, too.  This is so that you can taste test the spiciness of the chili 
after it has all cooked through and then add only what is needed to tame down the heat.  Normally, I wouldn't use any of this
"sweet mix" for my own chili, but others may not like it so spicy.  Personally, I would rather add more Jalapeno, Cayenne, De Arbol
and Habanero chiles.  To me, this is great flavor, not heat.   To the other people I know, they think this is HOT and that I am Satan. 
   :hell:
 
The "tang and tart" blend will be comprised of sea salt, citric acid, lemon and lime peel and two secret ingredients.
 
The "spice" blend is just the basic chili powder foundation without the chile peppers.  Containing paprika, cumin,
Mexican oregano, coriander, garlic, onion and pepper (and my other secret ingredients).
 
The best part is the "chile blend" which is going to be the most difficult and the most fun to create.  This blend will
be ALL chile peppers and nothing else.  This is where the real experience in taste-testing will come in to play. 
This is the exciting part!  In this blend I am going to experiment with every chile pepper that I can acquire. 
With all of the other ingredients (spices and such) already separated into their own rooms, I will be able to focus
singularly upon each chile pepper flavor that I like combined the most with all the others.  YUMMY!!! 
 
SmokenFire...
 
I received my book "Herbs & Spices" and it is really awesome!   I have been referring to it often and learning a great deal!
I also ordered a spice grinder and I am beginning design work on a chile pepper garden for my cabin and a DIY dehydrator. 
 
Gordy the Catfishnut
 
Awesome!  Glad it has been of some benefit.  Like the way you're progressing Gordy!  :)
 
Ahoy Mates!
 
I solicit your taste buds!  Are you hungry for chili?  I hope so, I need you to test my blend.
 
This is a blend of chile peppers only, it does not include cumin, Mexican oregano or any
other spices or herbs.  You will have to incorporate your own thoughts and mixes for that
part of the equation. 
 
I used dry, powdered chile peppers that I bought from Spice Jungle to create this blend as
it was the simplest and most expedient method to get to my end result.  If this recipe tastes
good, I will alter it by using whole, dried peppers, rather than pre-ground peppers.  Then I
will produce a sauce instead of a powder.  I think that the end result will then have a much
more profound flavor and texture.
 
I hope that at least several people will attempt to try my blend in their chili and let me know
if they approve of the combination I have picked.
 
Here is my recipe:
 
4 TBS  Ancho
4 TBS  Pasilla
2 TBS  Anaheim (New Mexico)
2 TBS  Morita Chipotle
2 TBS  Serrano (red ripe, smoked)
1 tsp  Aji Amarillo
1 tsp  Cayenne
1 tsp  Brown Chipotle
1 tsp  Guajillo
1 tsp  Habanero
1 tsp  Jalapeno (green)
 
Total is 16 TBS or 8 ounces.  Mix 1 to 3 TBS per quart of chili.
 
Please let me know if you appreciate this flavor.
 
El Gordo
 
I would highly recommend, if you haven't tied it before, to cut some fresh fruits like pinapple, mango, melons, etc... and sprinkle fresh squeezed lime juice over them with a little drizzled honey and chili powder, and enjoy.  I forget what it is called but it is a popular desert/snack south of the border =)
 
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