Buzz
One evening, after indulging a bit too much, I decided to whip up a batch of chili. With an excess of thawed sirloin steaks on hand, I quickly ground them using my meat grinder and aimed to follow my go-to straightforward chili recipe.
Everything was progressing smoothly. The meat was ground, and despite a messy onion-chopping session, I managed to gather enough. As I rummaged through my spice drawer for the necessary seasonings, I found two types of chili powder: one labeled 'regular' (a mix of ground dried chilis, garlic powder, and additional spices) and another labeled 'ancho' (pure ground ancho chiles).
Under the influence of THC, I mistakenly assumed 'ancho chili powder' was a seasoned blend similar to the 'regular' version but exclusively using ancho chiles. The recipe required 1/4 cup of chili powder (a spiced blend), so I added 1/4 cup of pure ancho chili powder. The outcome? A fiery, yet remarkably flavorful experience.
Identifying the Type of Chili Powder You Have
While I don’t regret my choices, I do wish I had been more aware of the impact they would have on my chili (and my well-being). Fortunately, determining the type of chili powder you’re using is straightforward. If the label specifies a particular pepper—like 'ancho' or 'chipotle'—before 'chili powder,' it means the powder consists purely of dried and ground chiles. If it simply says 'chili powder,' it’s a blend. (When in doubt, check the ingredients list on the back.)
What About Chili Flakes?
Similar to pepper-specific powders, chili flakes can come from a single type of chili, though blends are more prevalent. The common red pepper flakes found at pizza places—known as 'crushed red pepper'—are made from a mix of peppers (mainly cayenne) that are roasted or sun-dried and crushed into small flakes. They’re spicy, flavorful, and perfect for enhancing dishes like pasta and pizza, two of my personal favorites.
However, if you come across a jar labeled 'aleppo chili flakes,' it indicates that the flakes are derived from one type of pepper (in this case, aleppo). The heat and unique flavor profile of these flakes will vary depending on the specific pepper they originate from.
While this may seem like common knowledge, it’s worth reiterating, particularly if you’re prone to making kitchen choices under the influence. Let’s face it, some of the most inspired culinary creations come from such moments. (The proof is in my results.)
