Homemade chili powder
Homemade chile powder, the foundation of Tex-Mex that’s so rich, red and flavorful, is an ingredient I cannot live without. I use it with so many things, including salsa, eggs, beans, steaks, queso, tacos, enchilada gravy and, of course, chili. I’ve said this before, homemade chile powder is far superior to any store-bought brand, and it’s not that difficult to make.
I reckon the biggest challenge to making homemade chile powder is finding the right kind of chiles. But even if your usual market doesn’t have these, there may be a specialty market that has them in your area. grocer. Or you could order online from places such as MexGrocer, Penderey’s or Amazon.
The cool thing about making your own chile powder is you are in control of the flavor–it can be as hot or mild as you want it to be. I will provide you with my general recipe, but feel free to experiment, that’s part of the fun! Another thing to keep in mind is that there are two kinds of chile powder: pure chile powder, which only has ground dried chiles, and chili powder, which is chile powder blended with other seasonings such as cumin, oregano, and garlic.
Here’s my method. I start with an assortment of dried chiles, usually 3 anchos, 3 chipotles and 3 guajillos. I cut off the stems, slit them open, and take out the seeds (I find shaking them over the sink is the easiest method as the seeds can fly everywhere). I then lay them flat in a foil-lined pan and them roast them in the oven at 350 degrees for five to 10 minutes.
Alternatively, you can roast them in an ungreased cast-iron skillet until they blister, about 5 minutes. Take the roasted chiles, crumble them into a bowl and then grind them in a spice grinder or blender.
Dried chiles made into powder on their own is known as chile powder. But when you add other spices, such as cumin and garlic, however, it becomes chili powder, and is a common ingredient in its namesake dish (though goes well with many other things, too).
If I want to make a chili powder blend, I stir in cumin, garlic powder, and oregano (Mexican oregano if you can find it). Allspice and clove are also popular additions.
When roasting the chiles, there will be some searing smoke. Note that this is potent stuff that can burn your eyes and lungs a bit, so be careful. Also, you might want to wear gloves when touching the chiles as the oils are fiery.
Store your powder in an airtight container and while it will lose potency after some time, it should keep for quite a while.
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Chili powder
Ingredients
- 2 ounces Dried chiles, such as ancho, guajillo, and chipotle
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Ground allspice
- Pinch Ground clove
Instructions
- Preheat the oven to 350°F.
- Place the chiles on a baking sheet and toast until dry and beginning to puff, about 5-10 minutes.
- Take the chiles out of the oven when done, and when cool enough to handle. remove the stems and seeds.
- Place the chiles into a spice grinder and then grind until powdery.
- Stir in the cumin, garlic powder, oregano, allspice, and clove. Taste and adjust, if you wish.
Hey Homesick T,
I just love your blog. The wife & I made your Texas red recipe tonight, and I'm really impressed. I was turned on to making my own chili powder a couple of years ago, and I've narrowed it down to what I like. I use 3 Anchos, 2 or 3 pasillas, and 2 or 3 morita chilies. A morita is the exact same thing as a chipotle (a dried & smoked jalapeno) but it just isn't smoked as long. It has the same look as an ancho, unlike a chipotle that has that rolled-in-the-dirt look because of the smoking time (nothing against chipotles) I actually think that most "chipotles in adobo" are morita chilies. If you've seen an honest to god dry chipotle, you know what I'm talking about. Again I can't say enough about how happy I was with your Texas Red recipe, thanks!!!
My last batch of Chili Powder was made with Hatch chiles that I bought on the way back from Tucson last fall. The other ingredients were: toasted cumin seeds, Mexican oregano, garlic powder and a bit of coriander. The dried chiles were bright red and the chili powder is too. The flavor is good and the heat level is moderate, but not bitey. You just get a warm feeling as you eat.
I have several different ground dried chiles (ancho, chipolte, new mexico, etc. Also, cumin powder. Is there a way to roast these since they're already ground?
Jan–The ground chiles are already roasted so you can just stir them together.
Desert resident here. Love this website and your pages on different pots of beans have been referenced, bookmarked, and used by me for years.
OK–mex oregano, toasted comino seeds are for sure. I’m always in mad love with the guajillo–best tasting pepper ever, But not hot, I need hot. “They” say chili powder also needs ancho but anchos bore me. In fact I’ve stopped using them. For heat arbols fill the gap but they are blatant. A single chipotle or morita will give me the smoke flavor if I feel like it. Also want a heat punch? Find dried puya peppers. Now what about a mild/tasty complement to guajillo? Dried anaheims (what they call california) never did anything for me. But lately….dried New Mex reds. A staple in most stores. Using more of this lately in sauces. I’ve deserted the humble ancho and not worse for it.
4 guajillo
4 new mex
8 or 9 arbols
comino seeds and mex oregano
–at this point you have the heat covered. if you want a smoky taste throw a dried chipotle in. back off on the arbol count–it’s up to you
**optional: tiny bit of cinammon stick
**optional: toasted coriander seeds. i’ve never used enough to make a dramatic difference. it basically is cilantro seed and tastes like it.
**optional: pinch of unsweetened cocoa
all through a thrift store coffee grinder.
I’ve tried all variations. Lately I have not used the asterisked items. Just the basics.