This is a fast, easy recipe for home made chili powder. If you want, you can swap out some of the chiles (in the picture, I substituted a few mulato anchos and New Mexico chiles in place of the regular ancho chiles). You can also add 2 or 3 chipotle chiles if you like for a smokier flavor. This recipe makes about 3/4 cup of chili powder.
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
Place all of the chiles and the cumin into a medium non-stick sauté 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.
last updated August 17, 2023