Homemade Chili Powder
Most store-bought chili powders have too many ingredients! But if you grind your own you'll get a pure, delicious flavor that will work wonders in your home cooking.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5-6 Ancho dried chilis
- 7-8 Guajillo dried chilis
- 2 Chiles de Arbol (optional)
Instructions
- 1
Start by wiping off any dusty crevasses on the dried chilis, then de-stem and de-seed them. I find it easiest to cut off the tops, make a slit lengthwise, and then pull out the veins and seeds. Be sure to use caution when handling hot chilis.
- 2
Roast the chili pieces in a 350F oven for a couple minutes or until warm and fragrant. You can alternatively flash roast them on a hot dry skillet.
- 3
Grind the roasted chili pieces in a blender or food processor. You can optionally use a spice grinder for a finer powder.
- 4
This batch will make 1/2 cup of pure chili powder that will fit into a 4 oz. spice jar. Store in the pantry (away from the heat of the stove) where it will keep for weeks at a time.