Homemade Chili Powder
Unlock a secret level of flavor in your kitchen with this incredibly easy and quick homemade chili powder. It's fast, simple to make, giftable, and adds an irresistible depth to classic chili, tacos, roasted veggies, and more.
Equipment
- Spice grinder
- Airtight glass jar
Ingredients
- 0.75 ounce dried mild red chiles such as ancho, guajillo, or New Mexico
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon Mexican oregano
- 2 teaspoons garlic powder
- 0.25 teaspoon cayenne pepper adjust to taste for more heat
Instructions
- Step 1: Grind the Chiles: First things first, grab your dried chiles. You'll want to remove the stems and seeds. Don't worry about getting every last seed, but a good shake will do the trick. Now, working in batches if your grinder is on the smaller side, pop those stemmed and seeded chiles into your trusty spice grinder (a clean coffee grinder works wonderfully too!). Pulse, pulse, pulse until those chiles are finely ground into a beautiful, aromatic powder. This usually takes about a minute, but keep an eye on it to make sure there are no large pieces left.
- Step 2: Combine Ingredients: Once your chiles are perfectly ground, either add them back into your spice grinder or transfer them to a bowl. Now for the magic! Add in the paprika, cumin, Mexican oregano, garlic powder, and that little pinch of cayenne pepper. Give everything a good mix until all the ingredients are thoroughly combined. You can give it another quick pulse in the grinder if you want to ensure it's super fine and perfectly blended.
- Step 3: Store: And just like that, you’re done! Transfer your vibrant, homemade chili powder to a clean, airtight glass jar. Store it in a cool, dark place, away from direct sunlight, and you’ll have fresh, flavorful chili powder ready for your culinary adventures for 6 to 12 months.
Notes
Substitutions & Additions: Feel free to experiment with different dried chiles! For a smoky kick, try adding a dried chipotle chile (or two!). If you like it spicier, a few dried arbol chiles will wake things up. For a milder, sweeter blend, stick to purely New Mexico chiles. For an even deeper, richer flavor, you can lightly toast your whole cumin seeds before grinding them, or even toast the dried chiles briefly in a dry skillet over medium heat until fragrant (about 30 seconds to 1 minute, don't burn them!). A teaspoon of onion powder or a half-teaspoon of ground coriander can add another layer of complexity. This recipe is salt-free, which gives you control over the seasoning in your dishes. However, if you prefer an all-in-one blend, you can add 1-2 teaspoons of fine sea salt to the mix. Swap out regular paprika for smoked paprika if you're looking to infuse a lovely, subtle smoky flavor into your blend.
Tips for Success: Start with fresh, high-quality dried chiles and spices. If you're using a coffee grinder, make sure it's super clean and free of coffee residue. Pulse your chiles and spices until they reach your desired fineness; over-grinding can sometimes heat them too much, causing them to release their oils prematurely. Grinding chiles can create a bit of a spicy dust cloud, so work in a well-ventilated area, and avoid inhaling directly over the grinder.
Storage: Always store your chili powder in a clean, airtight glass jar or container. Keep it in a pantry, cupboard, or any spot away from direct sunlight, heat, and humidity. When stored correctly, your homemade chili powder will stay wonderfully potent for 6-12 months. You'll know it's time for a new batch if the color fades or the aroma isn't as vibrant when you open the jar. Trust your nose!