Substitute for chili powder?

[freemotion]

What would you do? I am canning chili now and forgot to inventory my chili powder. My recipe says 3-6 Tbsp, I am quadrupling the recipe, and I 8 Tbsp of chili powder. So I need 12-24 Tbsp. My family already complains that my hot recipes are too mild, but I have sensitive taste buds and can't take much pepper, so I tell them to pepper it up at the table.

But this will be too mild even for me.

I have lots of cayenne pepper flakes from last year, complete with seeds.

I have mixed hot peppers that are almost done drying from this year, but I have no idea of the heat. I'll never buy a packet of mixed hot pepper seeds again. Seemed like a good idea at the time. Got mostly banana peppers.

Which would you add and how much? I have about 30 minutes before I have to fill the jars.

 

[Javamama]

I wouldn't sub in any cayenne. I think I'd just can it with what regular powder you have and add more chili powder as needed when you open a jar.

 

[Wifezilla]

The most important flavor in that powder isn't the peppers, but the cumin! The heat can be added at any time, but without that cumin flavor, it just wont be right

 

[Javamama]

I forgot cumin last time and it took me forever to figure out why the flavor wasn't right. DOH!

 

[patandchickens]

What Javamama said. The easiest and most controllable thing is to just cook/can it 'bland' now, and spice it up to taste when you are actually USING the stuff.

Pat

 

[freemotion]

That is what I did, thanks, ladies!