The Difference Between Chili Powder, Chili Pepper Powder and Chili Flakes
I got really high last night and decided it would be nice to make some chili. I thawed too many tenderloin steaks and I needed to find a way to use them, stat. I minced them with a meat grinder and decided to include them in what is possibly my favorite easy chili recipe .
Things were going well. I got minced meat, and although I crippled the onion, I got enough of it chopped. I then rummaged through my spice drawer to find the powders and seasonings I needed. I ended up with two chili powders: one “regular” (a mixture of ground, dried chili, garlic powder and other spices) and one “ancho” (these are just dried and crushed ancho chili).
Thanks to THC, I interpreted “ancho chile powder” as a mixture of dehydrated ancho chile, garlic powder, onion powder, paprika, and cayenne pepper — just like “regular” chile powder, but made with ancho chile. The recipe called for 1/4 cup chili powder (a mixture of chili and spices), so I added 1/4 cup ancho chili powder (just ground chili). Result, my friends? Pain is exquisite, delicious pain.
How to Know What Chili Powder You’re Dealing With
I don’t regret the decisions I made, but I would like to know what I’m doing at the moment and how it will affect my chili (and my body). Luckily, there’s an easy way to tell which chili powder you’re dealing with. If your can of chili powder has a specific pepper in it, such as “ancho” or “chipotle” listed before the words “chili powder,” you’re dealing with a powder that is made up entirely of dried and ground chili. If the bottle simply says “chili powder”, you’re dealing with a mixture. (If in any doubt, check the ingredient list on the back.)
How about chili flakes?
Similar to pepper powders, you can get chili flakes made from one type of chili pepper, but blends are more common. The ubiquitous red pepper flakes you see in pizzerias called “ground red peppers” are made from a mixture of peppers (mostly cayenne) that are roasted or sun-dried and ground into flaky pieces. They’re hot and delicious, though monochromatic, but undeniably incredible on pasta and pizza, two of my favorite dishes.
But if you see a small jar labeled “aleppo chile flakes,” it means that, like ancho chile powder, these flakes are made from a single variety of pepper (in this case, Aleppo). The pungency and distinct taste of the flakes will depend on the type of pepper from which they are derived.
This may all seem pretty obvious, but sometimes the obvious needs to be stated, especially if you’re used to making culinary decisions while high. And let’s be realistic, some of the best culinary decisions are made this way. (My work speaks for itself.)