Homemade Chili Powder
This recipe creates a classic Southwestern US style chili powder blend, similar to commercial versions but without any added salt or fillers. It involves toasting dried red chillies in the oven before blending them with toasted cumin seeds, garlic powder and oregano. You can adjust the heat level by varying the types of chillies used. The process takes about 15 minutes and yields roughly three quarters of a cup of fragrant, homemade seasoning.
Ingredients
- 1 1/2 ounces dried red chilies, medium heat,preferably ancho and new mexican (the origianl recipe used 4 to 2 respectively)
- 2 -5 dried red chilies, of greater heat,to taste (like Chile de arbol or cayenne)
- 1 1/2-2 tablespoons cumin seeds, toasted and ground
- 1 1/2-2 tablespoons garlic powder
- 1 tablespoon ground oregano (preferably Mexican)
Method
- Heat your oven to 300ºF.
- Take the stems off all the dried chillies and discard the seeds inside.
- Lay the prepared chillies out in one layer on a baking sheet.
- Put the baking sheet into the preheated oven.
- The smaller, hotter chillies like chile de árbol will toast faster, so take them out after 4-5 minutes.
- Continue baking the larger chilli pods for another 4-5 minutes until they are fully dried.
- Once the chillies have cooled, break each one into two or three smaller pieces.
- Place the chilli pieces into a blender and process them into a fine powder.
- Put the ground cumin, garlic powder and oregano into the blender and pulse briefly to mix everything.
- Keep your finished chili powder in a sealed jar where it will stay fresh for up to 3 months.
Nutrition (per serving)
Sodium40700 mg
Recipe details
CategorySouthwestern U.S.
AuthorMiss Annie
