Psssssst….I think it’s safe to say that summer is finally here. You know what that means right? It’s the start of grilling season. Bring on the dry rubs, marinades and sizzle.
It’s a long weekend here in Canada and I spent the entire day outside soaking in the sun. It felt like it had been years since I had last enjoyed the sweet days of summer.
What I have for you today is a delicious blend of dry spices that can replace your stale, store bought chili powder. The great thing about this blend is that you likely have all these ingredients at home and you can make it. right. now.
I do use 1 or 2 specialty ingredients because they add some smoky goodness. Ancho chilies are ripe red poblano peppers which have been dried until they’re all wrinkled and have a sweet, smoky flavour. If you can’t find these anywhere then chipotle powder works well. Smoked paprika originates from Spain. It’s like the older, sexier cousin of regular paprika. If you must, you may omit this ingredient but to get the chili powder taste, you will need some type of smoky element so please use either the ancho chilies or chipotle powder.
This stuff works so well anywhere you use usually chili powder. So far, I have made chili and pulled pork with this amazing blend. You can season your meats with it or use it straight up as a dry rub. Of course anything you make with this would pair amazingly well with these watermelon margaritas.
Stay tuned for more summer-y recipes featuring this blend.
|Put it on Everything Chili Powder|| |
- 2 tbsp cumin
- 1 tbsp coriander
- 1 tbsp paprika
- 1 tsp smoked paprika
- ⅛ tsp cayenne
- 3 ancho chiles, seeds, pith and stems removed and ground
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 tsp oregano
- ⅛ tsp cinnamon
- 3 tsp fine sea salt
- Combine all ground spices and mix thoroughly.
- Makes ½ cup of spice blend (7.5 tbsp).
- Store in an airtight container for up to 3 months.