I'm trying to perfect my chili recipe and want to make my own blend of chili powder after recently discovering chili powder was just a blend of Ancho Chile powder, cumin, oregano, and garlic powder for the most part.Previously I have tried to make chili with roasted poblanos, fresh Serranos, and a reconstituted dried Hatch Chile with cumin, oregano, and coriander. Unfortunately, the recipe didn't have a lot of forward flavor. It was very mellow and I wanted a bit more bite and immediate flavor.My questions is three-fold: a) what differences arise when using a roasted poblano to the ancho powder (same thing for reconstituted Hatch to toasted dried Hatch)? b) would using the dried varieties add the immediate flavor I'm looking for? c) how would that change if used ancho chili powder AND the roasted poblano? via /r/AskCulinary https://ift.tt/399wwb3
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