BEST Chili Powder (From Scratch)
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
48 teaspoons
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Calories
10 kcal
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Course
Condiments
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Cuisine
Mexican
BEST Chili Powder (From Scratch)
Description
BEST Chili Powder (From Scratch) combines dried chile peppers like ancho and guajillo with whole spices such as cumin, coriander, clove, and allspice, toasted separately and ground together. This method removes bitterness from the chilies while developing their smoky notes. The recipe includes garlic powder, oregano, and smoked paprika for additional depth. The resulting chili powder is aromatic, balanced, and can be stored in an airtight container for several weeks to bring fresh chili flavor to your cooking.
Roasting the dried peppers and whole spices gently is crucial to avoid burning, which would impart a bitter taste. The mixture is then ground to a fine powder for easy incorporation. This blend can be adjusted by adding hotter chiles if you want more heat.
This homemade chili powder is useful as a seasoning in chili con carne, Tex-Mex dishes, or as a key component in spice rubs for grilling. Making your own allows control over heat level and freshness, elevating the flavor compared to store-bought options.
Ingredients
- 4 ounces dried red chile peppers (we highly recommend a combination of ancho, guajillo and any other variety you like, and if you want heat add some arbol and/or cascabel peppers)
- ancho chile I use this brand, dried
- guajillo chile I use this brand, dried
- 3 tablespoons cumin seeds whole
- 2 tablespoons garlic powder
- 1 1/2 tablespoons oregano dried, Mexican
- 2 teaspoons coriander seeds whole
- 1 teaspoon smoked paprika
- 3 clove or 1/8 teaspoon ground, whole
- 2 allspice berries or 1/8 teaspoon ground, small
Instructions
- Remove the stems from the dried chilies and scrape out and discard the seeds and membranes. Heat a cast iron or heavy pan over medium-high heat and place the chilies in the pan single file so they're not overlapping. Roast on both sides just until fragrant (approx. a couple of minutes) being very careful not to scorch them or they will taste bitter. Remove and let cool. Place the whole spices in the pan and roast until very fragrant, being careful not to scorch them (a couple of minutes). Remove and let cool completely.
- Once the chilies and spices are completely cooled, place them in a blender or spice/coffee grinder with the remaining ingredients and pulse until it's a powder. Transfer to an airtight jar for storage. For best flavor use within a few weeks.Makes about 1 cup of chili powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48teaspoons
Amount Per Serving
Calories 10 kcal
% Daily Value*
| Serving | 1teaspoon | |
| Calories | 10kcal | 1% |
| Carbohydrates | 1g | 0% |
| Sodium | 3mg | 0% |
| Potassium | 58mg | 1% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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