Seriously Good Chili Powder
- PREP 15min
- COOK 5min
- TOTAL 20min
I’m obsessed with this homemade chili powder made by blending whole dried chiles. You can find dried chile peppers in most large supermarkets and any Latin market. We use three varieties: ancho chile peppers (sweet, fruity, and mild), New Mexico chile peppers (fresh, clean, and moderately hot), and Guajillo chile peppers (smoky and medium hot). You can swap or add other peppers based on what is available. We recommend including something sweet and fruity. They add complexity and flavor (in our case, the ancho pepper).
You Will Need
3 dried ancho chiles
3 dried Guajillo chiles
3 dried New Mexico chiles
1 tablespoon ground cumin
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika
Directions
Use kitchen scissors to cut the stem away and then shake or scrape the seeds inside each pepper. If you have sensitive skin, wear gloves to prevent the oils from getting on your hands. Also, be careful not to touch your eyes during or after working with peppers.
Cut each cleaned pepper into small pieces, then add them to a dry skillet over medium heat. Toast them, stirring occasionally, until fragrant, about 5 minutes.
Add the toasted chiles to a blender and blend until finely ground. Leave the lid in place until dust settles so you do not get a cloud of ground chile peppers in your face.
Add ground chile peppers to a spice jar, then top with cumin, garlic powder, oregano, and smoked paprika. Seal the jar and shake.
Store the chili powder in a cool, dry place for 6 months.
Adam and Joanne's Tips
- Spicy chili powder: Use hot smoked paprika or add 1/2 teaspoon or more cayenne pepper or chipotle powder
- This recipe was inspired by Alton Brown.
- The nutrition facts provided below are estimates.