I'm not sure I've ever tried Mexene....? Does your grocery store sell it? or Mexican market?

I make red chili or tamale casserole about once a month, often. I use Supreme Tradition.

Never heard of it. So I did an online search of our two grocery stores, neither of them carry it. I rarely use chili powder, but when I do I prefer Gebhardt's or Bolner's Fiesta brand.

Rusty

I have a container of Mexene. My husband really likes it since his mom used it during his childhood. I didn’t care for it at all at first but it’s acceptable to me now. I usually reach for one of the Penzeys chili mixes and add to it. Mexene has a definite flavor unique to the brand.

For years I used William's Chili seasoning when making chili because that's what my mother used. The last 4 or 5 years I've switched to Six gun chili mixins' and always get rave reviews. I also switched from using ground beef to cube steak which improves the mouth feel and bite. We always have the round steak made into cube steak when we process one of our steer.

I’ve never heard of that brand. Never recall seeing it either. I use Hatch or Bueno red chile powder/spice which are from here in New Mexico and excellent IMO. I also use at least 1/2 cup at a time making my red chile sauce for enchiladas, etc, so I buy it in 2-3 cup bags. May I ask what do use your chile/chili powder for/ on?

It also come in mild.

I read an article about El Pato tomato sauce on a cooking website and tried a can in my last chili. That and cumin was all it needed, along with some additional canned tomatoes.

As a chili head, it goes with darn near everything ...also like six gun. Online is where I find it. Can find it in three-ounce containers sometimes. Used to use penzey's til our area store closed during the conundrum ...

I have a couple, Penzey's and one of the organic brands, which I use as shortcuts for ordinary cooking, like an omelette or quickie sauce, but make my own on the spot when the spices are the star, rather than ”seasoning”. Nothing better, IMHO.

The closest thing to chili powder that I have is some smoked Spanish paprika or gochugaru, but I do not use those in making chili.

I have lots of dried chilies, however: Ancho, Pasilla, Guajillo, Chile de Arbol, Chocolate Habanero (which I grew and dehydrated myself), Cayenne, etc. and I use these for making chili.

If I need chili powder (for a spice blend or rub), I toast one or two of my dried chilies and put that in a mini food processor. I don't like storing chili powder after I have made it because the flavor degrades fairly quickly, unless I store it in the freezer.

For omelets, I use Aleppo red pepper, which I buy at a Syrian/Lebanese market.

We got Grandma's Chili seasoning in California, but can't find it since we moved to PA.

Mexene used to be a popular brand where I live. I used it for a long time, but now use a store brand on the rare occasions when I need it. My son is always trying different chili seasoning blends, and always adds fresh peppers to his chili. I know Mexene has been around a long time, and I'm surprised some of you haven't heard of it. I looked on the Mexene website and found the information below.

In 1906, John Walker of the Walker Chili Company developed Mexene® Chili Powder in a small South Texas town. The flavor was designed to duplicate the popular taste of chili made by cowboys and quickly received critical acclaim by notable chili chefs in the surrounding area.

So, given Dave's enthusiasm, I looked it up. The BIG jar. Chili Pepper, Salt, Cumin, Oregano, Garlic, Silicone Dioxide. The website says in the descriptive copy, “we still only use the best, sun-ripened, pre-frost chili peppers blended with our secret mix of cumin, oregano, and garlic”. So I'm guessing, the difference is in the fruit. I've never put chili powder in actual chili. I start with fresh, but am making a big batch. For small batches of quickie chili, my mother used the Carroll Shelby Kit, where the ingredients come in separate packets without stabilizers.

So now you have me maaking chili! Just the base tonight. Dozens of roasted peppers, onions, romanesco (needed using), garlic, merlot, Mexican oregano, coriander, cumin/seeds, fennel seeds, carraway seeds, S&P. It's a good heat level for me, but maybe needs mellowing for the family.... Maybe beans. Maybe a little corn meal.

sounds tasty CJ!

Feathers: We love The Spice House spices. Have you tried any others? We always keep on hand: Lake Shore Drive, Gateway to the North, Bridgeport, Central Street, Ukranian Village, Old Taylor Street, and more.

I cannot function without The Spice House Lake Shore Drive! I use it in everything that needs a little allium flavor, especially when I don’t want to chop onions/garlic/shallots for just a teeny bit.

Lynn and Bbstx, I frequent The Spice House locations (Milwaukee and Chicago area) and was just in one of the Chicago locations yesterday. I needed more Lake Shore Drive (one of my go-to's, as well--my son discovered it initially). An employee suggested I try the Parisian Shallot Herb Blend, which is similar to LSD and salt-free. I picked it up, but haven't tried it yet. I usually make a ranch-style dip or dressing with LSD, and she recommended this blend instead. LSD can be a bit too salty--salt is the first on the ingredient list.

And besides the medium Chili Powder mentioned above, I use:

Vadouvan Curry -- one of my favorite curry blends. It's a sweeter, yellow curry. It's how I introduced my kids to curries.

Thai Red Curry -- Good, all-around non-sweet curry.

Berbere -- interesting, and I'm still experimenting with this. I'm waiting for this winter to try this with lentils.

Saigon Cinnamon -- This is the best cinnamon I've ever tried. I do not bake, but rather use it to flavor coffee, yogurt, toast, etc.

Hawaiian Black Salt -- A friend recommended it after using it in a pulled pork recipe. I can't distinguish it from Kosher salt. I think she meant to recommend the Hawaiian Smoked Sea Salt, which I haven't tried. But it would probably be more distinguishable, to me, as a salt.

I've also tried their various single herbs, and they're always so fragrant and fresh.

What I also like about The Spice House is that they ship their flat packs for free. I don't use this service because I live close to the stores, but I've recommended this to others.

Used Williams Chili Seasoning for years. Couldn't find it in stores when we moved to Wisconsin so I had to order it online. I liked Williams because it does not contain salt. Also liked the readily available bulk packaging. Inevitably, I would run out so that led me to using whatever. Which was usually packets from Aldi. Then I would run out of those. Now I'm using Bueno from New Mexico or a couple of chile powders that I bought when I was in Mexico. Chile powders, not chili powder. Along with cumin, black pepper, Mexican oregano, coriander or cilantro, sometimes some smoked paprika. sometimes chipotle (either powder or canned), sometime jalapenos or arboro chile and always either Vegemite or Marmite. Sometimes add masa, sometimes corn kernels but neither most of the time. Always pinto beans. But never ever any pasta (it's a Wisconsin thing to put macaroni in chili.)

Back to the original question--I have seen Mexene in stores but probably before moving to Wisconsin. Now I am curious about it and will certainly give it a try if I can find it locally.

FYI Silicone dioxide, SiO2 (essentially quartzite sand) appears to be used as an anti-caking agent.

https://en.wikipedia.org/wiki/Silicon_dioxide

https://www.medicalnewstoday.com/articles/325122#where-is-it-found

So long as you don't huff your chili powder, no need to worry about silicone dioxide.

I would guess the chilis would dissolve your mucosa before the silicone dioxide would get you...

i just made a double batch of chili yesterday for a family trip in 2 weeks.

i use Penzey's chili powder.

So you may or not remember, my child bought dried chilies. And I ground down all the Ancho chiles. I said I should cut them in quarters for each measurement, but I forgot. My face and lips are tingling and on fire!

I made chicken enchiladas with salsa verde filling, and the outer was drenched in a red enchilada chili sauce. I didn't cut down the red chilies enough?

WHOA! MY FACE AND LIPS ARE ON FIRE!

My point? I make my own. What are you after when you have ground chilies?

I learned in CF: vinegar neutralizes the fire, which s a base.

I used a whole bottle of Mexene when I canned my pulled pork. Darn, one jar didn't seal, so we ate it. Can hardly wait to tap into those eight remaining pints ...

My favorite would probably be whatever has the least amount of cumin in it.

DH makes our chili, and uses Wick Fowler's chili mix. We're Northerners. We put beans and other vegetables in our chili. When I cook ground beef for tacos/burritos, I like to season it with Penzey's Chile Con Carne mix. It's not salty like packaged taco seasonings. We're not chili heads. We do have strong opinions, though, about stuffed quahogs and clam chowder...