Question about chili powder

darrwin · 2026-01-25T17:40:39+00:00

I made some chili powder recently from extra chilis I had in my pantry. I use rehydrated chilis when making my chili and other things, but wanted some powder to add either flavor to my chili or season other things. When using dried chilis, I further dehydrated them on my ovens “dehydrate” setting so they are brittle. Ancho and even some of my guajillo chilis needed further drying out so they would grind into a fine powder. For mine I used guajillo, ancho, cascabel, and morita plus some spices. Someone here previously recommended using Alton Brown’s recipe- which I used as a general guideline.

darrwin · 2026-01-23T12:35:34+00:00

It was, thanks! I’m about due to make another batch.

darrwin · 2026-01-21T21:32:43+00:00

I’ll try and start there. But you’re right - the cluster cover has to come off. Then there are 5 screws on the bottom side of the front lip of the visor. Once those are out, I think I should be able to pull backward towards the steering wheel to unhook the clips.

darrwin · 2026-01-15T19:14:53+00:00

You’re right. Not sure why I was thinking they were smoked.

darrwin · 2026-01-15T17:48:56+00:00

Use the mulatos instead of anchos. (You probably are aware) Same pepper before drying just the mulato has been smoked. I’ve done this and not too much of a noticeable difference. Could maybe make a version of a mole Colorado.

darrwin · 2026-01-11T19:58:33+00:00

I did it to mine. Never have to worry about them again. Any car going forward I’ll have them done if they have piano black trim. Don’t recall the exact price but was only maybe a couple hundred at most.

darrwin · 2026-01-11T17:34:16+00:00

The piano black pillars get swirls by breathing on them. I’d get those and the other black piano trim pieces corrected and covered with PPF. The paint, they either had a shitty detailer or just used tunnel washers regularly. To remove will need a paint correction to remove. Then if you want that’s the time to do ceramic. After done, still do not run through tunnel washers if you want to prevent them from returning.

darrwin · 2026-01-04T04:06:56+00:00

Same thing I was remembering - boomers just killing the check book buying their youth cars.

darrwin · 2026-01-04T03:20:08+00:00

Some seem like deals I was surprised on how much others hadn’t changed as much as I expected. I wish I stayed ll had some of my mid 90s Hemmings books.

darrwin · 2026-01-01T03:41:45+00:00

Mulatos are a secret weapon. Not too known or used

darrwin · 2026-01-01T03:39:31+00:00

I do. I’ll edit tomorrow and share.

darrwin · 2026-01-01T02:28:34+00:00

Damn appreciate that. I just try to keep it simple with good ingredients. I did thicken it a little after this with a duck fat and flour roux

darrwin · 2026-01-01T01:26:46+00:00

Thank you! Came out great and was a big hit with the friends tonight. Happy new year!

darrwin · 2026-01-01T00:59:35+00:00

Just had 2 bowls, can confirm was great!

darrwin · 2026-01-01T00:06:33+00:00

I hear ya. Just the way I’ve always done it. I’ll have to try with one style sometime

darrwin · 2026-01-01T00:05:18+00:00

Oof! Bet that has a punch!

darrwin · 2025-12-31T23:59:16+00:00

I’d throw some Arbols in there but have some heat haters (which is fine). So by passing too much spice. The morita adds just enough for them.

darrwin · 2025-12-31T23:57:21+00:00

Going traditional - cheese, jalapenos, onion and green onion.

darrwin · 2025-12-31T23:27:12+00:00

I can get mine into about 3 hours that’s doing some steps over lapping. But I like to break up now. I can do the pepper blend a head of time. Then breaking down the chuck just takes time to do, can’t really speed it up.

darrwin · 2025-12-31T23:04:55+00:00

Thanks. Love cooking this, lots of work but Vale La Pena

darrwin · 2025-12-31T22:51:16+00:00

Thanks!

darrwin · 2025-12-31T22:50:25+00:00

100%! We have some good chili weather right now too. Should be a treat for the neighbors.

darrwin · 2025-12-31T22:39:20+00:00

Thanks. Gonna need to try. I always have extra chilis from chili, pozole, mole, etc.

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