Chili Powder

Chili Powder

A smoky, earthy spice blend mixed in minutes from pantry staples.

Total 13 min Makes 16 oz Calories 10/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This blend combines dried chiles, cumin, and oregano for a warm, smoky base that anchors chili, taco meat, and roasted vegetables. Toasting the whole spices briefly before grinding deepens their aroma, and making your own means no anti-caking agents or excess salt. Store it in a sealed jar and use it anywhere a recipe calls for chili powder.

Ingredients

  • 1/2 cup cup dried ancho chiles, stemmed and seeded
  • 1/4 cup cup dried guajillo chiles, stemmed and seeded
  • 3 tablespoons tablespoons cumin seeds
  • 2 tablespoons tablespoons dried oregano
  • 1 tablespoon tablespoon sweet paprika
  • 2 teaspoons teaspoons garlic powder
  • 2 teaspoons teaspoons onion powder
  • 1 teaspoon teaspoon fine sea salt
  • 1/2 teaspoon teaspoon cayenne pepper
  • 1/4 teaspoon teaspoon ground cinnamon

Method

  1. Heat a dry 9-inch skillet over medium heat. Toast the ancho and guajillo chiles, pressing flat with a spatula, for 20 to 30 seconds per side until fragrant and pliable. Transfer to a plate to cool.

  2. In the same dry skillet, toast the cumin seeds over medium heat, shaking the pan often, for 1 to 2 minutes until fragrant and lightly darkened. Remove from heat and let cool.

  3. Break the cooled toasted chiles into small pieces and place in a spice grinder or high-powered blender along with the toasted cumin seeds.

  4. Grind the chiles and cumin seeds to a fine powder, working in batches if needed and shaking the grinder to redistribute the mixture.

  5. Sift the ground mixture through a fine-mesh strainer into a bowl, discarding any coarse bits of chile skin that remain.

  6. Add the oregano, paprika, garlic powder, onion powder, salt, cayenne, and cinnamon to the bowl and whisk until evenly combined.

  7. Transfer the chili powder to an airtight jar and store in a cool, dark place for up to 6 months.

Rate this recipe

★ 3.3 (1)

Chili Powder

This blend combines dried chiles, cumin, and oregano for a warm, smoky base that anchors chili, taco meat, and roasted vegetables. Toasting the whole spices briefly before grinding deepens their aroma, and making your own means no anti-caking agents or excess salt. Store it in a sealed jar and use it anywhere a recipe calls for chili powder.

13 min 16 oz 10 cal

Ingredients

  • 1/2 cup cup dried ancho chiles, stemmed and seeded
  • 1/4 cup cup dried guajillo chiles, stemmed and seeded
  • 3 tablespoons tablespoons cumin seeds
  • 2 tablespoons tablespoons dried oregano
  • 1 tablespoon tablespoon sweet paprika
  • 2 teaspoons teaspoons garlic powder
  • 2 teaspoons teaspoons onion powder
  • 1 teaspoon teaspoon fine sea salt
  • 1/2 teaspoon teaspoon cayenne pepper
  • 1/4 teaspoon teaspoon ground cinnamon

Method

  1. 1

    Heat a dry 9-inch skillet over medium heat. Toast the ancho and guajillo chiles, pressing flat with a spatula, for 20 to 30 seconds per side until fragrant and pliable. Transfer to a plate to cool.

  2. 2

    In the same dry skillet, toast the cumin seeds over medium heat, shaking the pan often, for 1 to 2 minutes until fragrant and lightly darkened. Remove from heat and let cool.

  3. 3

    Break the cooled toasted chiles into small pieces and place in a spice grinder or high-powered blender along with the toasted cumin seeds.

  4. 4

    Grind the chiles and cumin seeds to a fine powder, working in batches if needed and shaking the grinder to redistribute the mixture.

  5. 5

    Sift the ground mixture through a fine-mesh strainer into a bowl, discarding any coarse bits of chile skin that remain.

  6. 6

    Add the oregano, paprika, garlic powder, onion powder, salt, cayenne, and cinnamon to the bowl and whisk until evenly combined.

  7. 7

    Transfer the chili powder to an airtight jar and store in a cool, dark place for up to 6 months.