Robb Walsh is a co-owner of El Real’s Tex-Mex Cafe and the author of over a dozen cookbooks, including his latest, The Chili Cookbook. When he was our guest on the show, we learned quite a bit about the roots and rich culinary history of one of our all-time comfort food favorites, chili.
Listen: For more on that history, listen to the show on-demand or subscribe to our podcast.
For the best chili flavor—and one totally customized to your taste and heat preference—you can’t beat homemade chili powder. But we know that not all cooks have the time or inclination to toast and grind their own spices. If you’re going to buy a chili powder, take it from a pro: these chili powders are worth seeking out (you may even have one or two of them already in your pantry).
Robb Walsh’s Top 5 Chili Powders
- 1. Gebhardt (classic ancho flavors and a little sweetness)
- 2. Bolner’s Fiesta Fancy Light Chili Powder (bright red chile flavors)
- 3. Adam’s (If you like it hot)
- 4. McCormick Dark Chili Powder (premium version of the national standard)
- 5. McCormick Chili Powder (the standard American chili powder)
For our homemade chili die-hards, Robb shared his recipe for Homemade Chili Powder, and so did Food Schmooze® senior contributor, Chris Prosperi. Chris’s Homemade Chili Spice recipe includes an ingredient we love for depth and nuance: cocoa powder. We suggest you try both and conduct your own chili cook off.
