Description
This homemade chili powder is a flavorful blend of earthy, smoky, and complex spices. Perfect for adding bold depth to chili recipes, it also works wonderfully for seasoning roasted vegetables, beans, soups, and many other dishes. Made from dried guajillo or ancho chiles along with aromatic spices, this chili powder enhances your meals with authentic southwestern flavor.
Ingredients
Spices and Chiles
- 6 dried guajillo chiles or 3 dried ancho chiles
- 3 teaspoons cumin seeds
- 1½ teaspoons coriander seeds
- ¾ teaspoon fennel seeds
- 1½ teaspoons dried garlic granules
- 1½ teaspoons smoked paprika
- ¾ teaspoon oregano
- Heaping ¼ teaspoon allspice
- Heaping ¼ teaspoon sea salt
- ⅛ teaspoon sugar
Instructions
- Prepare the Chiles: Use scissors to cut the stems off the dried guajillo or ancho chiles. Then cut each chile in half and carefully remove all the seeds to reduce bitterness and control heat.
- Toast the Ingredients: Heat a dry skillet over low heat. Add the chiles along with the cumin seeds, coriander seeds, and fennel seeds. Toast them gently for about 30 seconds until they become fragrant, being careful not to burn them.
- Grind the Spices: Tear the toasted chiles into small pieces and transfer them to a spice grinder. Add the toasted cumin, coriander, fennel seeds, garlic granules, smoked paprika, oregano, allspice, sea salt, and sugar. Grind everything into a fine powder. If your grinder is small, work in batches for even grinding.
Notes
- Makes about ⅓ cup of chili powder.
- Store in an airtight container in a cool, dry place for up to 6 months to maintain freshness.
- This versatile chili powder can be used in chili, soups, roasted vegetables, beans, or any recipe needing a smoky, complex spice boost.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Spice Mix
- Method: Stovetop
- Cuisine: Mexican
