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Prep Time10 Mins
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Cook Time5 Mins
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Servingabout 1/2 cup
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This homemade chili powder is a versatile and flavorful spice blend that can elevate any dish. Combining a variety of spices, it’s a perfect mix for chili, soups, or even for seasoning meats. Use this simple recipe to make your own blend at home and adjust the heat to your liking!
Ingredients
Directions
Remove the stems and seeds from the dried ancho and guajillo chilies. Cut them into smaller pieces to make them easier to grind.
In a dry skillet over medium heat, lightly toast the chili pieces, cumin seeds, and oregano for about 2-3 minutes until fragrant. Be sure to stir continuously to prevent burning.
After toasting, let the mixture cool down for a few minutes.
Using a spice grinder or a high-powered blender, combine the toasted chilies and spices with the smoked paprika, garlic powder, onion powder, salt, and black pepper.
Blend until you achieve a fine powder consistency. If needed, sift the mixture to remove any larger pieces that didn't blend properly.
Store the chili powder in an airtight container in a cool, dark place. It should remain fresh for up to 6 months.
Conclusion
Tips:Feel free to adjust the type and amount of chilies based on your preferred heat level.For a smokier flavor, you can add more smoked paprika or try adding chipotle powder.This chili powder is perfect for seasoning meats, soups, stews, and of course, classic chili. Enjoy!
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