(Part 2) Best chili powders according to redditors

Aleppo Pepper is a recent trend that I enjoy on steak.

These were the peppers I bought from Amazon. Link here

That's true. Sometimes I forget that not everybody eats as much mexican/american mexican as I do, I go through a heroic amount of chili powder. Specifically, this chili powder as it does not contain salt.

Buy in larger quantity for a better price. Sonoran Spice Co.. $28 for 7.5 oz. That's $3.74/oz.

Some outfits are trying to sell you ghost chile powder for $15/oz. That's just insane.

In my opinion, don't mess with chile salt. It has fewer culinary applications than pure powder. Also, salt is heavy and cheap, so spice companies love to sell salt mixtures. They are never your best deal. For example, garlic powder is a better deal than garlic salt.

Buying quality chili flakes is one of the secrets to making good kimchi. She talks about it in her later videos (it should be bright red, not orange - from SK is better than from China). I've found a Mexico/US chili flake that I like, but I warn you that it is pretty hot so don't go crazy with it:

https://www.amazon.com/Korean-Chile-Flakes-Gochugaru-8oz/dp/B00BIR8HCW/ref=sr_1_1_a_it?ie=UTF8&qid=1504115872&sr=8-1&keywords=mother+in+law+chili+flakes

These get put in just about everything I cook, the heat is not as bad as you would think, but the flavor is amazing!

[Sonoran Ghost Pepper Flakes] (https://www.amazon.com/Ghost-Chili-Pepper-Jolokia-Flakes/dp/B005UUMZNA/ref=sr_1_3_a_it?ie=UTF8&qid=1484367818&sr=8-3&keywords=ghost+pepper+flakes)

I use something similar to these. I get a few bags in NM when I visit. Also, I have this for making red chile sauce when I'm lazy.

With the powder it's the same process, just without the simmering and blending. Wouldn't recommend this product though, good flavor but not hot enough. Getting some actual hot chile powder when I go back to NM in a few weeks. Maybe a few pounds of frozen roasted chile.

Okay, so you have now entered my other passion, which is much bigger, which is salsa and chili peppers. I should probably make a reddit thread for that because salsa is so cheap, easy to make and SO healthy since it only involves vegetables. It's great for quick healthy eating since I put it on everything as sauce, or dip with cucumbers!

Anyway, Cholula is made up of two chilis - chili arbol and chili pequin. Chili arbol is very common, and you probably eat it more than you expect. It is the red hot sauce in the plastic bottle you see at most Mexican restaurants...authentic Mexican restaurants.
Chili pequin is never really used alone, and has a slightly nutty flavor. It is often used with other peppers, such as chili arbol, or the common chipotle peppers (dried smoked jalapeno).

What you could do is by chili pequin powder and chili arbol powder. I would probably do 1 part arbol to 2 parts pequin. Arbol is pretty hot - and believe me, I have a spice tolerence.

ground chili pequin on amazon

Now, if you don't want to buy more crap and use what you have in your house, I would marinate the meat in cholula, but probably add some type of additional base so there is not so much of a vinegar taste. Maybe a tablespoon of olive oil, some garlic powder, black pepper, and onion powder. Let it marinate over night (make sure its cut into thin strips :)). Once its done, PAT DOWN REAL DRY, then throw it on the dehydrator.

EDIT: Forgot to mention this segment:

Now, since you aren't using a curing salt like I mentioned in the first post Morton Curing Salt, I would keep it in the fridge and eat within a day or two. That curing salt has a few additives that helps prevents things like botulism lol (sodium nitrate and sodium nitrite). I have had norovirus before (not from jerky, from a bad buffet in Cleveland) and it is an experience that I would not wish upon my enemy. So, i'm pretty careful about those types of things, including not going to Cleveland :).

A type of pepper powder. I bought this a while ago and love it.