Is McCormick Chili Powder Spicy? Let’s Get Real.
Chili powder. It’s that magical stuff we reach for when we want to add some oomph to our cooking, right? From a killer chili on a cold night to a smoky dry rub for grilled chicken, it’s a pantry MVP. And when you think chili powder, chances are McCormick pops into your head. But here’s the million-dollar question: does it actually bring the heat? Well, it’s not quite as simple as a yes or no.
So, what exactly is McCormick chili powder anyway? It’s not just ground-up chilies, that’s for sure. Turns out, it’s a blend – a carefully crafted mix of chili pepper, a bunch of other spices, salt, and a little something called silicon dioxide (which, by the way, just keeps it from clumping). You’ll usually find cumin and oregano hanging out in there too, adding to that classic chili flavor. But the specific types of chili peppers they use? That’s a bit of a secret. And honestly, that’s what keeps the flavor consistent, but also… well, not exactly fiery.
Now, when we talk about “spicy,” we need a way to measure it, right? Enter the Scoville scale. Back in 1912, a clever pharmacist named Wilbur Scoville came up with this way to rate the heat of chili peppers. The higher the Scoville Heat Units (SHU), the spicier the pepper. These days, they use fancy lab equipment to get super precise measurements, but the idea is still the same.
You see, some chili powders are mild as can be. Think of ancho chili powder or paprika – they barely register on the Scoville scale, maybe 100-2,000 SHU. Then you’ve got the heavy hitters like cayenne pepper powder, which can clock in at a whopping 30,000-50,000 SHU!
So, where does McCormick fall on this spicy spectrum? Here’s the thing: McCormick doesn’t actually say how hot their chili powder is. But if you read the reviews, people tend to describe it as pretty mild. I’ve even seen some folks say it has “no heat” at all! That tells me they’re using milder peppers in their blend, or just not a whole lot of the hotter ones. They do have a “Hot Chili Seasoning Mix,” though, if you’re looking to kick things up a notch. That one’s got red pepper in the mix, which definitely adds some zing.
And hey, a quick word of advice: chili powder and chili seasoning are not the same thing! Chili powder is usually just peppers and spices. Chili seasoning, on the other hand, is more of a complete package. It often has extra stuff like flour or starch to thicken your chili, and sometimes even flavor enhancers. McCormick makes both, but their chili seasoning is specifically designed for making chili con carne.
Okay, so McCormick isn’t going to set your mouth on fire. But what if you want more heat? No problem! Here are a few tricks I’ve learned over the years:
- Cayenne is your friend: Just a pinch of cayenne pepper will seriously amp up the spiciness.
- Mix and match: Try adding a little bit of chipotle, árbol, or another hotter chili powder to the blend.
- Go fresh: Throw in some fresh jalapeños, serranos, or whatever peppers you like. It’ll add both heat and a burst of fresh flavor.
- Red pepper flakes to the rescue: These are a super easy way to add a little kick and some visual appeal.
Bottom line? McCormick chili powder is more about flavor than fire. It’s a great all-purpose option that most people will enjoy. But if you’re a spice fiend like me, don’t be afraid to get creative and add some extra heat! Knowing your peppers and playing around with different blends is all part of the fun. Happy cooking!