*  Exported from  MasterCook  *
                              Chili Powder #1
 Serving Size  : 1    Preparation Time :0:30
 Categories    : Seasoning                        MC
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    dried New Mexico hot peppers
    6                    dried Chipotle peppers
    3                    Pasilla Negro peppers
    2                    Mulato peppers
    6      tablespoons   cumin seed
    6      tablespoons   coriander seed
    1      tablespoon    whole cloves
    3      tablespoons   celery seed
    2      tablespoons   ground Cayenne
 Mike Smith <michael@databank.com>  http://www.charisma.com/~michael/
 1. Break up the New Mexico, chipotle, and mulato chiles. Toast the chiles in
 small batches on an ungreased skillet, or comal over medium heat until they
 just begin to release their aroma. Do not let them darken or the may become
 2. Toast the cumin, coriander, and cloves on an ungreased skillet, or comal
 over low heat until they release their fragrance and become lightly roasted,
 about three minutes.
 3. Grind the toasted spices and celery seed (best to use a spice grinder).
 4. Grind the chiles in a spice grinder or food processor.
 5. Mix the ground chiles, spices, and ground cayenne. This receipe is an
 adaptation of one appearing in “New Southwestern Cooking” by Dille &
 Belsinger. Since I never have the chiles called for in the receipe, I
 invariably “wing it.” The spices seem to be the important factor so
 substituting different chiles doesn't make a major difference in the
 finished product.
 >From Glen Hosey’s Recipe Collection Program, hosey@erols.com
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