Homemade Chili Powder

Makes 1 cup     5 minutes     Stove

If you have ever tried to compete in a chili cook off you should know that this recipe can give you a competitive edge. The trick to having more vibrant flavor is to have a fresher chili powder. You can shop for pre made blends that may have sat on store shelves for months or you can suck it up and make your own. There’s no beating the freshness.

2 ounces whole Ancho chiles (dried Poblano peppers)

2 ounces whole dried Guajillo, Anaheim or Puya (Pulla) chiles

1 ounce whole dried Chile de Arbol

3 tablespoons whole cumin seeds

2 teaspoons whole coriander seeds

2 tablespoons Mexican oregano or oregano

2 tablespoons garlic powder

2 teaspoons smoked paprika

¼ teaspoon ground cloves

1. Remove the stems and seeds from the whole dried Ancho, Guajillo, and Chile de Arbol chiles, and place in a large skillet over medium-high heat on the stovetop.
2. Roast until they start to brown slightly, turning often, about 1-2 minutes.
3. Remove the chiles from the pan and set aside. Reduce heat to medium.
4. Add the whole cumin and coriander seeds to the same pan and return to the heat for 1-3 minutes to toast. Remove when they become fragrant.
5. Let it cool and then use a mortar and pestle or electric blender or coffee grinder to blend up the chiles, cumin, and coriander.
6. In a medium bowl, combine the ground chiles, cumin, coriander, Mexican oregano, garlic powder, smoked paprika, and ground cloves.
7. Packed with flavor, use this whenever a recipe calls for chili powder. Great for winning chili contests, and spicing up just about anything!
8. Store in an air-tight container for up to a month.

Mix up your own secret blend by experimenting with other dry chile pepper possibilities like: Pasilla (moderate heat and sweet), Ancho (moderate heat and fruity) New Mexico (moderate heat and earthy), Cayenne (very hot), and Chipotle (smokey and sweet).