Basic Chili Paste to Replace Chili Powder
- Yield:Makes about 1 quart chili purée
- Active time:10 minutes
- Total time:15 minutes
- Rated:
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Step Aside, Old Chili Powder: How to Prepare Whole Dried Chilies for the Best Powder and PureeA flavorful chili paste that can replace your dried ground chili powder. [Photographs: J. Kenji Lopez-Alt]
Whether you're making real Texas-style chile con carne, a quick weeknight ground beef and canned bean chili, or even a vegan or vegetarian version, the best thing you can do to up your chili game is to leave those jars of pre-ground chili powder on the shelf. Starting your chili with honest to goodness real whole dried chilies will save you money while adding layer upon layer of complex flavor that you never thought was possible.
Chili puree can be substituted about 4 to 1 for chili powder (use 4 tablespoons of puree for every tablespoon of powder called for in a recipe), and can be stored by freezing in an ice cube tray, popping out the cubes, and placing them in a freezer bag for up to 6 months.
Why this recipe works:
- A blend of dried whole chilies gives you better flavor than any dried chili powder.
- Simmering the chilies and puréeing them eliminates any gritty texture.
Ingredients
- 3 whole sweet fresh dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
- 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed
- 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
- 2 whole Chipotle dried chilies canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
- 1 quart homemade or store-bought low-sodium chicken stock
Directions
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1.
Place chilies on a microwave-safe plate and microwave on high at 15 second intervals until hot, pliable, and toasted-smelling, about 30 seconds total.
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2.
Combine all chilies in a medium saucepan and add chicken broth. Simmer over medium-high heat until chilies are completely tender, about 10 minutes. Alternatively, place chilies and chicken broth in a 2-quart microwave-safe container, cover with plastic wrap, and microwave on high power until liquid is simmering, about 5 minutes. Let stand 5 minutes. Transfer to a blender or hand blender cup and blend until completely smooth.
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3.
Store in the refrigerator for up to 1 week or divide into ice cube trays, freeze, and transfer frozen chili paste cubes into freezer bags to store in the freezer for up to 6 months.