AB's Chili Powder
This recipe guides you through making a superior homemade chili powder. Dried chiles and cumin are first toasted to unlock their deep flavors, then blended with garlic powder, oregano, and smoked paprika into a fine, aromatic spice blend. The resulting approximately 3/4 cup of chili powder offers a fresh, vibrant alternative to store-bought versions, enhancing any dish with its rich, complex profile.
Equipment
- 1 Nonstick Saute Pan or Cast Iron Skillet For toasting chiles and cumin
- 1 Blender With a sturdy carafe for grinding to a fine powder
- 1 Airtight Container For storing the finished chili powder
- 1 Measuring Spoons For accurate ingredient measurement
- 1 Tongs or Wooden Spoon For moving chiles and cumin while toasting
Ingredients
Main
- 3 ancho chiles stemmed, seeded and sliced
- 3 cascabel chiles stemmed, seeded and sliced
- 3 dried arbol chiles stemmed, seeded and sliced
- 2 tablespoons whole cumin seeds
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
Instructions
- Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
- Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
Notes
The key to exceptional chili powder lies in proper toasting. Ensure the chiles and cumin are moved constantly to prevent burning while developing their aromatic oils; burnt spices will impart a bitter flavor. It is critical that the toasted ingredients cool completely before blending. Blending warm ingredients can create steam, leading to a clumpy powder that doesn't store well. When opening the blender, allow the fine powder to settle for a minute to avoid inhaling the irritants. Adjust the chile blend for desired heat; more arbols for a spicier mix, or different mild chiles for nuanced flavor. Store in an airtight container away from light and heat to preserve potency.