Homemade Chili Powder - Using Dried Mexican Chile Peppers
Our easy homemade chili seasoning recipe is made entirely from scratch using whole, dried Mexican chilies. Not only is it simple to make, but it allows you to control the level of heat and adjust the flavors to your liking plus it's more cost effective than grocery store varieties.
Ingredients
- 4 ancho chiles
- 4 guajillo chiles
- 2 tsp cayenne pepper or 2 dried arbol chiles
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp ground cumin or cumin seeds
- 1 tbsp dried oregano
- 1 tbsp paprika
- 1 tsp ground coriander or coriander seeds
Instructions
- Using kitchen shears or your hands remove the stems from the dried chilies. Cut them open and discard the seeds and scrape away the membrane. The membranes can be very bitter.
- In a nonstick skillet over medium heat, add the dried chile peppers. If using coriander and/or cumin seeds, add these to the pan as well. Toast for 1-2 minutes on each side or until fragrant. You don't want the chilies to burn because this will cause them to become bitter.
- Remove peppers from pan, set aside and allow to cool completely.
- Add garlic powder, onion powder, dried oregano, paprika, coriander, cayenne powder and ground cumin to a blender or spice grinder along with the cooled chilies. If using coriander and/or cumin seeds add these to the blender as well.
- Pulse until you have a fine powder. Be careful not to remove the lid before the dust has settled! This usually takes a good 30 seconds.
- Store spice mix in an airtight container and dark cook place for up to 6 months at room temperature.
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