Homemade Chili Powder Recipe

5 from 2 votes

Homemade chili powder is a staple item in my pantry. It's just always there because I use it so often. Homemade chili powder is far better than chili powder you will find in your local market and it is really easy to make.

This is an adaptation of a recipe by Alton Brown on the Food Network. I modified his original recipe for my taste, but the inspiration came from Mr. Brown.

Course Condiment

Cuisine BBQ, Mexican

Keyword chili powder, homemade chili powder

Prep Time 10

Cook Time 6

Blending time 5

Servings servings

Calories 6kcal

Cost $2

Ingredients

3 each ancho chiles stemmed, seeded and cut into strips
3 each cascabel chiles stemmed, seeded and cut into strips
3 each guajillo chiles stemmed, seeded and cut into strips
3 each chiles de arbol stemmed, seeded and cut into strips
2 tbs cumin seeds whole
1.5 tbs garlic powder same as 5 tsp
1 tbs dried oregano not Mexican oregano
1 teaspoon paprika not smoked

Instructions

Heat a large cast iron skillet or nonstick pan over medium heat. Place the chiles in the pan. Stir the chiles and turn them over every 10 seconds for about 1 minute.
Move the chiles to one side and add the cumin seeds to the bottom of the pan and stir. Continue to stir flip the chiles for another 3 - 4 minutes until the cumin starts to toast. Carefully dump the toasted chiles and cumin seeds into a bowl and allow to cool. (If left in the pan to cool they can overcook and even burn.)
Place the cooled chiles and cumin into a small food processor or electric coffee grinder used for spices. Add the garlic powder, oregano and paprika and run at high speed until a fine powder has formed (about a minute). Let the dust settle inside for a minute or two and then open and inspect for pieces of chiles that have not been fully chopped. Process for another moment if necessary. Store the homemade chili powder in an airtight container for up to six months.

Nutrition