Chili Powder

This is often a point of confusion. It seems reasonable enough that chili powder would be ground chile peppers, but it's not.  Ground dried chiles are combined with other spices like cumin, paprika, garlic, and onion to create a distinct blend that is referred to as chili powder used to season dishes like chili con carne.

Different manufacturers have different recipes and chili powders can vary greatly from one another in flavor and level of heat. Some commercial brands include excessive amounts of salt or sugar which may not be desirable. The U.S. government has specifications outlining the requirements for a product to be marketed as chili powder. It must be 72-82% ground chile pepper, typically a combination of ancho and Anaheim because that will also meet the color requirement for chili powder. Commercial blends can't have more than 8% salt or cumin, no more than 4% oregano, and no more than 1% garlic powder. Additionally anticaking agents like silicone dioxide are limited to 2%. 

The good news is you can make your own chili powder mix from the spices in your collection and customize it to your taste. Many specialty spice stores offer a variety of chili powder mixes made with top quality spices and no fillers, which are a great option too. 

There is great controversy over the spelling of chile/chili. I have adopted Tony Hill's philosophy of referring to any single chile pepper, such as ancho, New Mexico, or Birdseye as chile. Whereas as a blend of spices used for seasoning and making a pot of "chili", I spell chili, as in chili powder. 

Just to review; ground ancho chile, would refer to the ground form of ancho chile, containing only ancho chile.  Chili powder on the other hand, refers to a spice blend made with dried chiles and other spices. If a recipe calls for chile pepper or chile flakes, I consider that to mean any dried chile of my choice. The most common type are red chile flakes, likes those used for sprinkling on pizza. 

For additional information on dried chiles see the chile pepper entry in the Spice Library. If you are interested in expanding your chile flake options beyond "pizza chile, " be sure to read about Aleppo pepper and Urfa Biber, a couple of my favorites.  

History

The invention of chili powder is credited to William Gebhardt, a German immigrant working in a small restaurant in New Braunfels, Texas in the late 1800s. He started adding a special spice blend to the dishes and it was so well received it led him to start selling the chili powder under the name Eagle Brand in 1896. By 1911 the company was known as Gebhardt Chili Powder Company. It continued to grow and expand its product line. Gebhardt Chili Powder is still on the market today and the company falls under the umbrella of Conagra Incorporated.

Did you know...

Chili powder is one of the most common seasonings found in American homes.

Chili Powder is featured in these recipes

• Chicken & White Bean Chili with Fresh Basil
• Spicy Toasted Pumpkin Seeds
• Fiesta Beef Potpie