Basic Chili Paste to Replace Chili Powder Recipe

By
j .吴克群Lopez-Alt
Kenji Lopez Alt
j .吴克群Lopez-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 29, 2018
20150125-pressure-cooker-chile-con-carne-recipe-02.jpg
Photograph: J. Kenji López-Alt

Why It 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.

Whether you're making real Texas-stylechile con carne(no beans, please!); 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 real, honest-to-goodness whole dried chilies will save you money, while adding layer upon layer of complex flavor that you never thought was possible.

Recipe Facts

4.7

(3)

Active:10 mins
Total:15 mins
Serves:64 servings
Makes:1夸脱

Rate & Comment

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  • 3wholesweet fresh dried chilies, such as costeño, New Mexico, or choricero,stems and seeds removed

  • 2smallhot dried chilies, such as árbol or cascabel,stems and seeds removed

  • 3wholerich, fruitydried chilies, such as ancho, mulato, negro, orpasilla,stems and seeds removed

  • 2wholechipotle dried chilies canned in adobo sauce, plus 2 tablespoons (30ml) sauce

  • 1quart(950ml)homemadeor store-boughtlow sodium chicken stock

Directions

  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.

  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 countertop blender or hand blender cup and blend until completely smooth.

  3. Store chili paste in the refrigerator for up to 1 week. Alternatively, divide paste into ice cube trays, freeze, and transfer frozen chili paste cubes into freezer bags to store in the freezer for up to 6 months.

Special equipment

Countertop blender orhand blender

Notes

Chili purée can be substituted about 4:1 for chili powder (i.e., use four tablespoons of purée for every tablespoon of powder called for in a recipe). It can be stored by freezing it in an ice cube tray, popping out the cubes, and placing them in a freezer bag for up to six months.

This Recipe Appears In

Nutrition Facts(per serving)
3 Calories
0g Fat
0g Carbs
0g Protein
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Nutrition Facts
Servings: 64
Amount per serving
Calories 3
% Daily Value*
Total Fat0g 0%
Saturated Fat 0g 0%
Cholesterol0mg 0%
Sodium35mg 2%
Total Carbohydrate0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein0g
Vitamin C 0mg 1%
Calcium 3mg 0%
Iron 0mg 0%
Potassium 21mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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