To produce a good chili - one worthy of many blue ribbons - you will need a good seasoning blend. This one is pretty straight forward and simple, but does an excellent job delivering a quality chili. I include some cocoa powder because I like the dark color and bitterness that it brings. I also think it pairs nicely with the cumin - and that combination brings a bit of Mexico to the party.
[makes about 1 cup or so]
the stuff:
1 tbsp cumin seeds
1 tsp chipotle powder (or any other hot pepper powder you have)
2 tsp smoked paprika*
2 tsp paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tsp cocoa powder
1 tsp sugar
0.5 tsp ground cinnamon
the steps:
Grind the cumin seeds in a spice grinder.
Combine the cumin with the rest of the ingredients and mix thoroughly.
Use immediately or store in an airtight container in the fridge for about a month**.
the lessons:
I highly recommend getting a cheap-ass coffee grinder and using for spices and only spices - I use a cheap-ass Mr. Coffee.
Others might tell you to "toast" or "dry roast" your seeds before grinding them. While this does augment the flavor, I have not been at all displeased by skipping this step and saving some time.
If you do want to toast your seeds, put them in an un-oiled saute pan over medium-low heat for about 5-10 minutes - shaking or stirring constantly. Allow to cool completely before grinding.
* enough can't be said about the wonderful smokiness of smoked paprika - I love this shit
** when anyone tells you that spices keep "for about a month," they really mean for optimal flavor; this mix will keep for a lot longer, but it will suffer diminishing returns on flavor and aroma
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