As I’ve mentioned before, when it comes to chili powder blend for chilies, pulled pork, etc. I use Buena Vida brand. Why? We grew up in a large Lebanese family and Mom was a health food advocate way before the term was coined. Lebanese food was the star of Sunday family dinners, but during the week she cooked a lot of one pot meals, like chili.

Frank’s Tea & Spice chili powder, made in Cincinnati where we lived, was always the chili powder Mom seasoned her chili with. That, and Joan of Arc dark red kidney beans (undrained) made chili a favorite meal for all of us.

I mentioned the chili powder in a recent column (it’s now called Buena Vida and owned by B&G Foods) and on my radio segments, and now I’ve been bombarded with where to find it. Just about any grocery store carries it or even online.

If you’re not sure if it comes in a jar or pouch, check out the photo of the packet of chili powder above.

One more thing, do go online to Dann Woeller’s site: dannwoellertthefoodetymologist. Dann digs down deep into the origins food.His site states that Dann “eats and researches how our food came to be what it is.   Starting with hometown comfort food favorites from his Midwestern Cincinnati, he uncovers the past and explains why good goetta has allspice or why lasagna has only four layers.    Journey with Dann to the roots of our favorite dishes.” On his site, you’ll find Buena Vida chili powder! Here’s a photo of Dann doing what he does best: tasting food….

Anyway, let me know what your favorite chili powder blend is, will you?