Homemade Dried Crushed Chili Recipes

Steps:

• Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
• Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.
• Cook on Low until flavors combine, 4 to 6 hours.

Steps:

• Count out 30 Japone Chiles dry them in the sun. When they are dry carefully remove the seeds and set the seeds aside in a dish. Put the Dried Japones in the blender.
• Count out 5 Chili De Arbol that is roasted and carefully remove the seeds. Throw these seeds away they are to hot to eat. *Note: Be careful these are very hot to touch and the oil will get on your hands and burn your eyes and lips. So be sure to wash with a brush and soap to remove the oil from your fingers & hands after handling. Put these in the blender with the 30 Japones.
• Blend the two types of chilis in the blender for a few seconds then put them in a jar and add the saved japone seeds.
• Sprinkle on any dish you want to have chili flakes on it. This is not as hot as regular crushed chili pepper you buy in the store and it has a different taste that is milder. I like these on just about everything except pizza I tend to like the regular crushed chilis for my pizza other than that I use this mixture for everything else when cooking.

Steps:

• Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
• Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
• Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
• Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

Steps:

• In a large Dutch oven or soup kettle, brown beef with onions until the beef is brown and the onions are tender; drain. Stir in spices and tomato sauce. , Simmer, uncovered, for 1 hour, stirring occasionally. Combine flour and vinegar; stir into chili. Simmer another 15 minutes or until thickened.

Steps:

• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.