I need to "standardize" my chili powder so I don't have a big surprise like this last batch of vegetarian chili. Has anyone used Penzey's chili powder? I see they have "chili 3000" and "chili 9000" but didn't see any "chili powder" on their website. I have been using 3 1/2 tablespoons of Adams brand which is kind of cheap but my recipe was consistently good. Then I switched to the Whole Foods bulk spice bin and didn't like that at all. I want good quality so I'm hesitant to use the cheap McCormick or Adams but hate to risk having another bad batch if Penzey's doesn't work out. Anyone used this for chili?

I don't buy common spices from Penzey's, I buy uncommon things I can't get elsewhere. Now for me, (and this is JUST me) that means, in addition to what Deanna posted: Granulated garlic - used in a pinch as a fresh substitute. You have to have something to crush it with if you want to make garlic powder from it. Sandwich sprinkle - (there are other seasoned salts out there but I like this one a lot) Vanilla sugar - (I use it for Chai tea) Hot paprika Various chili powders Caraway - a little of this goes a long way for me, I get the smallest possible jar Fennel seeds for fennel tea - (not a common beverage but my brother who lives in Germany turned me on to it, it is just a tsp. or so of fennel seeds steeped in hot water.) Vanilla beans - used to flavor preserves Mural of Flavor (salt free general seasoning) and I like Tuscan Sunset, which is their Italian blend or the Pasta Sprinkle, which is a similar mixed italian type seasoning. I don't have any experience with their curries or their meat seasoning mixes so I can't advise you on that. I also have a lot of my regular everyday herbs and spices from Penzeys because whenever I make an order for something rare I always fill it in with whatever other spices I need. I used to buy cinnamon stickes, Whole nutmeg pods, cardamom pods and candied ginger from Penzeys but I have found them in bulk at the local produce market so I get them there now. I use all of that stuff to make homeade chai and mulled wine and cider.

I *love* Penzey's, it smells so good in their stores. Here are some of my staples/favorites: Smoked Paprika--I use this in nearly all of my winter stews. Gives a rich, smoky flavor. Chicago Steak Seasoning, great in bbq beef or "sloppy joes", steaks, burgers and occasionally pork chops, though for pork I generally prefer... Pork Chop Seasoning--great on grilled chops and in barbeque pork. I make my own bbq sauce with this. Muskego Street Fish and Chicken, this is a new one, and very simple--just pepper, salt and lemon, but it's convenient and the balance is just right. Bouquet Garni--this is my go-to blend for soups and stews. (along with the smoked paprika) Mural of Flavor, the hubs likes this on his salads, it's nice on roasted veg, and it's also very good on chicken and fish. Their bay leaves give a lovely depth of flavor to soups and stews. I split a bag with my mom once a year or so, to keep them fresh. Tellicherry extra bold peppercorns for the pepper grinder Any of their cinnamons, the flavors are so different from each other. I like the subtle and fruity Ceylon for oatmeal and anything where you are sprinkling it on top, my daughter and hubs like the Vietnamese. China is very strong and lends good flavor when baking. Their double strength vanilla is a staple for baking. Their cocoas are fabulous for hot chocolate and baked goods--my teenage daughter makes a killer chocolate muffin. For quick dinners on very busy nights, I often use the Taco Seasoning or the Chicken Taco seasonings. Apple Pie Spice--my mom uses this in her apple pies and everyone raves about them. Pumpkin Pie spice, too. Have fun! Cj

Tried this today when making one-handed meals for a new mom. Adapted a recipe from Cooks.com to include a new Penzey's mix and really liked the results, so I thought I'd share. Original Recipe from Cooks.com: POTATO-CARROT SOUP 1/4 c. butter 2 chicken bouillon cubes 3 c. diced raw potatoes 1 tsp. celery salt (or to taste) 1 1/3 c. evaporated milk 1 tbsp. flour 1 med. onion, chopped 3 c. boiling water 3 carrots, diced 1/4 tsp. pepper 1 bay leaf salt, if needed, to taste 2/3 c. water -Melt butter in large saucepan; add onion and saute until browned. -Dissolve bouillon cubes in (3 cups) of boiling water. Add to the onions along with the potatoes and carrots. -Add bay leaf, salt, celery salt and pepper to taste (more salt may not be needed, depending on how salty your brand of bouillon cubes are). -Simmer over low heat until potatoes are tender. Stir in evaporated milk. -Blend 2/3 cup water with flour; stir into soup. Heat and stir until slightly thickened. Serves 5 or 6. Adaptations: Used 3 c. potatoes and 3 c. carrots. (Will probably increase carrots and decrease potatoes next time.) Used broth instead of bouillon. Left out the pepper and celery salt and used Penzey's Tsardust Memories (Salt, garlic, cinnamon, black pepper and marjoram). I started with a tsp. and added an additional 1/2 tsp. at the end. I pureed the soup in batches, adding in the milk at that point. I also ended up adding another 1/2 cup of broth, partly for increased salt and partly to make it a little thinner to facilitate mug sipping. This is the perfect use for the Tsardust Seasoning, so if you have it (or get it for the holidays), I highly recommend putting it in this soup! ~Amanda