Exploring Alternatives to Cumin and Ancho Chile Powder for Making Homemade Chili Seasoning

For chili lovers, ancho chiles are my favorite for Mexican-inspired dishes. However, there are other chiles and herbs that offer a unique twist. Let's explore some alternatives to cumin and ancho chile powder to boost your homemade chili seasoning.

Cumin - The Aromatic Key Note

Cumin is the primary aroma that greets you when a pot of chili is simmering. To start, toss 1 1/2 teaspoons of cumin seeds per pound of meat into a heated cast iron skillet and stir until aromatic. Grind most of them in a spice grinder or mortar and pestle, but leave a few whole for a delightful crunch as you eat.

Chiles - The Fiery Addition

I adore buying mild ancho, guajillo, California, and pasilla dried chiles that are still flexible in the package. Remove the stems and seeds, and roast several varieties in a 325F oven for 3 to 5 minutes, depending on the thickness of the skin. This will result in aromatic and shiny peppers as oils come out. Allow to cool before grinding in a spice grinder or rehydrating in hot water for 20 to 30 minutes to make a puree. Strain the puree using a steel mesh strainer with the back of a spoon for a smooth texture.

Nuts and Spices - The Hidden Notes

In addition to chiles and cumin, consider adding subtle notes like chocolate or cocoa and oregano. Cocoa or chocolate just adds darker notes to the chili without overpowering it. I may add 1/2 to 1 teaspoon per pound of meat. For oregano, Mexican varieties are an excellent choice as they enhance the taste of chili.

Additional Aromatics - The Fine Touch

While some chili cooks prefer powdered aromatics like onion and garlic, you can still use fresh or powdered versions. Adding the seasonings in two to three "dumps" during the cook allows them to change flavor as they cook, resulting in a richer taste profile.

Other Considerations - Personalizing Your Chili

Beans and tomatoes are personal preferences. Experiment with varying quantities or even omitting them based on your taste. If thickening is needed, consider using masa harina slurries or a fine grind of cornmeal. Otherwise, a simple slurry of cornstarch can also do the trick.

Meat Choice - The Flavorful Base

For meat, try different cuts. A larger cut of chuck roast, ground at a larger size (often called "chili grind"), can be used. Alternatively, beef chuck prepared for carne picada or tacos, shredded or chopped into small chunks, provides great flavor and is ideal for chili.

To try this recipe, follow these steps:

Clean and prepare all necessary ingredients. Add meat and seasoning mix to a pot. Cook the chili on low heat, stirring occasionally, for about 2 to 3 hours, adding more water as needed. Enjoy your homemade chili!

There you have it - a deep dive into alternatives to cumin and ancho chile powder. Get creative in the kitchen and find your perfect combination to make the perfect chili for your taste palates!