Preblended chili powder was first invented to season the iconic Texas dish chili con carne. There’s much disagreement about the first recipe for chili powder. In 1890, DeWitt Clinton Pendery, of Fort Worth, Texas, supplied his blend of chiles and spices to cafés and hotels under the name Mexican Chili Supply Company. Around the same time, William Gebhardt, in New Braunfels, Texas, started making what he called Tampico Dust, later changing the name to Eagle Brand Chili Powder. Use 1 to 2 tablespoons chili powder per quart of chili con carne, or use it as a rub for slow-cooked beef brisket, pork ribs, chicken, or beans.
Yield: About 1 cup
- 1/4 cup ancho chile powder
- 1/4 cup red New Mexico chile powder
- 2 tablespoons toasted and ground cumin seeds
- 2 tablespoons onion powder
- 2 tablespoons Mexican oregano
- 1 tablespoon chipotle chile powder
- 1 tablespoon garlic powder
- 1 teaspoon ground allspice
Combine 1/4 cup ancho chile powder, 1/4 cup red New Mexico chile powder, 2 tablespoons toasted and ground cumin seeds, 2 tablespoons onion powder, 2 tablespoons Mexican oregano, 1 tablespoon chipotle chile powder, 1 tablespoon garlic powder, and 1 teaspoon ground allspice.