Chili powder?

Do any of you find that the chili powder you are using gives the chili a bitter taste? If so, what brands do not do this?

You mean Tampico Dust.
My favorite store bought is from Penzy's.
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschilimed.html

They make it regular to hot. I prefer to make it myself and if you like I will post the recipe. Also read up on the history of Chili Powder it is very interresting. Could you post your Chili Recipe and type of powder you are using. Maybe we could find the cause...Russ

Sometimes if you add the chili powder to a hot pan you could burn it which gives it a bitter taste.

That's just a maybe.

Thanks for the come-back Russ.
The powder I used is called Best Choice it is  not a brand, I think it's the name of a distributor out of Kansas City. They have Best Choice green beans, corn etc. Problem is, I've had the same bitter taste experience using other chili powders.
 
The last batch I made included:
1 medium onion diced
1 lb. of chuck
1 can of Rotel with chili fixin's
1 can of regular Rotel
1 can of Bush's beans with mild chili sauce.
 
I tasted it before I put the chili powder in and it wasn't bad, then when the powder went in, that's when it became bitter.
 
In other recipes I see a chili powder brand called Gebhardt (sp?), seems to be popular.

I never use a chili powder that contains anything other than ground chiles. I add my own cayenne, Mexican oregano and cumin.
 
Edit: I forgot to mention paprika.

In your recipe I would first cook the onions down until medium brown. Then remove from pan and set aside. I would then deglase the pan with some of the Rotel liquid. Then add the Ground Chuck. Cook until just past pink and drain most of the fat. Then add the onions and tomatos. Bring to a simmer then add the Chili Fixins. I would not add the Chili powder to a dry hot pan. Cumin, Garlic Powder, and Onion Powder do not taste right after they have reached smoke temp. The can of beans needs to be served on the side and should never end up in the Chili. The carmelized onions will add sweetness and curb the bitterness. Molasses or brown sugar will work also work. I think you might be burning the spices...Russ

I have found that almost all commercial chili powder contains a lot of salt.  It's completely unnecessary.  I make my own chili powder from using dried chiles: anchos, cascabels and arbols; whole cumin seeds; smoked paprika and dried oregano.  I got the recipe a long time ago from one of Alton Brown's books- I'm sure it's out there on the internets if anyone is interested.  I generally triple his recipe and always have it on hand for cooking.  It's absolutely fantastic. 

Chili powder changes the longer it cooks. I always add some at the end of the cooking process. I have not used Chili Fixins before. Nor do I think I ever will. Not saying that they would be bad. It sounds like assembling as opposed to cooking Chili. Chili is a long involved process of tasting, adjusting, thickening, where each step adds to the entire Chili. I have never found a shortcut for good chili. Are the Chili Fixins a dry component? I usually associate Rotel as an excellent spicy tomato product in a can. I love Rotel tomatos....Russ
 
Alton Browns Chili Powder
 

Ingredients

3 ancho chiles, stemmed, seeded and sliced 3 cascabel chiles, stemmed, seeded and sliced 3 dried arbol chiles, stemmed, seeded and sliced 2 tablespoons whole cumin seeds 2 tablespoons garlic powder 1 tablespoon dried oregano 1 teaspoon smoked paprika

Directions

Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

I use McCormick's sometimes, but now when I make chili, I use Penzey's Medium & then follow that with a pinch of cayenne, and 2-3 large pinches of ancho powder. (I also sneak pinches of their Vietnamese cinnamon & Nestle's cocoa powder in there)

Maybe where I got into trouble is when I put the chili powder in the pot too soon and not toward the end of the cooling process? I've never put it in a hot dry pan.
You're NOT going to like this Russ. :>)
I find that when I start screwing around and adding stuff that I probably shouldn't put in there, the taste gets all out of whack.
Just made another batch using:
1 large onion diced
1 lb. of chuck
2 cans of Rotel with chili fixins
1 can of Rotel regular
2 cans of Bush's beans with mild sauce
It wasn't too bad at that point, but to put a little heat in it, I put in a good shot of Frank's hot sauce, probably 4 tbls
Then I put in about the same amount of ketchup.
Now it might not be what you guys think of as chili the way chili should be, but I was pretty happy with it and my wife even liked it which is saying something.:>)
Maybe I should call it spicy, thick bean soup instead of chili?

LOL
Chili is a personal thing. No right or wrong way. I love Bush's baked beans by themself with a loaf of bread and butter. Making Chili might be the best was to learn how to cook. The Franks Hot Sauce has alot of vinegar in it. You might want to use cayenne pepper to acheive the heat you are looking for. I like to use hot sauce on top with diced raw onions as opposed to cooking with it. Try cooking down some fresh cut in half tomatos in the oven with a little olive oil until they turn brown (carmelize) instead of the ketchup. Roasted garlic is a great addition. Bacon and smoked paprika work well also. I like to thicken with crushed oyster crackers.

I guess what I am saying is that Chili is a lifetime process that will change many time over the course of your life. Find a new spice...Try it in chili. I bet I have 10 different recipes for it. NONE OF WHICH INCLUDE BEANS...LOL...Russ

1st choice: no chili powder at all. Take some dried ancho chilies (and sometimes, if I want a smoky flavor, some dried chipotles), deseed, put in the food processor with the onions and garlic. Use cubed beef, browned in small batches, deglazed with beef broth. Add oregano (always dried, preferably Mexican), cumin, and about a teaspoonful of masa harina per half gallon (I buy a 5 pound bag of masa harina for 2 bucks, then throw 4 pounds into the garbage). For extra fluid, use beef broth, or, if you are not a Texan, some crushed tomatoes in puree. If you want to add an alcohol, Lone Star Beer is recommended, but I use Guiness Stout. Just don't tell any Texans..

2nd choice: The McCormick Tex Mex Chili seasoning (in the foil packet) is not the same as carefully prepared home cooked chili, but it beats out any canned chili I ever had, and, when I defrost teh ground beef in teh microwave, is 1/2 hour from start to finish. I always add some cumin, oregano, and masa harina.

Do you think it could be something else besides the chili powder, like maybe the cumin?

  I stick with fresh ground Ancho chiles. I then add garlic powder, cumino, Mexican oregano, fresh ground black pepper, onion powder, paprika, dried chipotle peppers and a dash of sea salt. Those are just my personal tastes. I have never had my chili taste bitter. I also like to add beer as the liquid of chioce and maybe a little beef stock.

JMHO

David O.