Chili Powder Thats Smoky And Spicy Recipes

CHILI POWDER THAT'S SMOKY AND SPICY!

Steps:

• Use a damp paper towel to wipe the surface of each dried chili clean. Place on a baking sheet and toast in a 200 degree oven until the chilies are completely crisp and fragrant.
• Toast the cumin seed until fragrant, but be careful not to burn them.
• Remove the seeds from the chilies, then add them along with everything else to a blender, spice mill, coffee grinder, the dry blade of your vita mix, small food processor or spice grinder. Blitz until the spice mixture is a fine powder. You may have to do in batches. Protect your eyes and lungs by avoiding the dust.
• Use this chili powder recipe immediately for best flavor, or store in a small, air tight sealed glass container.

CHILI POWDER

Steps:

• Whisk paprika, oregano, cumin, garlic powder, onion powder, and cayenne pepper together in a bowl.

SMOKY AND SPICY ROASTED SALMON

Steps:

• Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
• In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
• Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
• Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.

SPICY COWBOY CHILI

Steps:

• Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork., Meanwhile, in a large dry skillet over medium-high heat, toast chilies on both sides until puffy, 3-6 minutes. (Do not blacken.) Cool. Remove stems and seeds; coarsely chop chilies. Place in a small bowl; cover with beer. Let stand until softened, about 30 minutes., In the same skillet, heat 1 tablespoon oil over medium-high heat. Brown beef in batches, adding additional oil if needed; transfer to a 6-qt. slow cooker. In the skillet, heat 2 teaspoons oil over medium heat. Add onions; cook and stir until tender. Add to beef., Stir in the remaining ingredients, mashed garlic and dried chilies mixture. Cover and cook on low until meat is tender, 7-9 hours. If desired, serve with cheese and jalapenos.