Introduction

Oh, the aroma! There’s something incredibly satisfying about the scent of spices, especially when you know you’ve made them yourself. Today, we’re diving into a super simple recipe that will elevate your cooking game in no time: Homemade Chili Powder! Forget those store-bought blends that can sometimes taste a little… flat. This recipe is all about pure, vibrant flavor, and honestly, it’s so easy, you’ll wonder why you haven’t been making it all along. Imagine the warm, earthy notes, the subtle kick – it’s a game-changer for everything from tacos to chili to roasted veggies!

Why You’ll Love This Recipe

Fast: Seriously, you can whip this up in less time than it takes to decide what to make for dinner.
Easy: Minimal effort, maximum flavor. It’s practically foolproof!
Giftable: Package it in a cute jar with a ribbon, and you’ve got a thoughtful, homemade gift for your foodie friends.
Crowd-pleasing: The rich, authentic flavor is a guaranteed hit with everyone.

Ingredients

Gathering your ingredients is the most involved part of this recipe, and even that’s a breeze! Here’s what you’ll need:

0.75 ounce dried mild red chiles (such as ancho, guajillo, or New Mexico), stemmed, seeded, and roughly chopped: These are the stars of the show! I love using a mix for a more complex flavor. Anchos bring a lovely smoky sweetness, guajillos offer a fruity tang, and New Mexico chiles give a nice, mild warmth. Don’t worry if you can only find one type – it will still be delicious!
1 tablespoon paprika: This adds a beautiful color and a touch of sweetness.
1 tablespoon cumin: Essential for that earthy, warm depth we all associate with chili powder.
1 tablespoon Mexican oregano: This isn’t your typical Mediterranean oregano; it has a more citrusy, anise-like flavor that’s perfect here.
2 teaspoons garlic powder: For that savory punch!
¼ teaspoon cayenne pepper: This is your “adjust to taste” ingredient. If you like it spicier, feel free to add a little more!

How to Make It

Alright, apron on! Let’s get this spice magic happening.

Grind those chiles: Working in batches (so you don’t overcrowd your grinder), pop your dried, stemmed, and seeded chiles into a spice grinder or coffee grinder that you dedicate to spices. Pulse until they’re finely ground. This usually takes about a minute. You want a nice, powdery consistency.
Mix it all up: Now for the fun part! Add the ground chiles back into the grinder (or a bowl if you’re using a mortar and pestle). Stir in the paprika, cumin, Mexican oregano, garlic powder, and cayenne pepper. Give it a good stir until everything is beautifully combined.

And that’s it! You’ve just made your very own, super-fragrant chili powder. How amazing is that?

Substitutions & Additions

While this recipe is fantastic as is, you know me – I love a good tweak! Here are a few ideas:

For a smokier flavor: Add a teaspoon of smoked paprika or even a pinch of chipotle powder.
For a touch of sweetness: A teaspoon of unsweetened cocoa powder or a pinch of brown sugar can add a delightful depth.
Herb variations: If you can’t find Mexican oregano, regular oregano will work in a pinch, though the flavor will be slightly different. A little dried cilantro can also be nice!
Adjust the heat: Feel free to play with the cayenne pepper. If you want it mild, omit it. If you love heat, add more or try a spicier chile like arbol (use sparingly!).

Tips for Success

A few little pointers to make your homemade chili powder even better:

Spice Grinder Power: Make sure your spice grinder is clean and dry. Any residual coffee grounds will definitely affect the flavor!
Seed Wisely: Removing the seeds from the dried chiles is crucial for controlling the heat. If you like it spicier, leave a few seeds in, but be warned – they pack a punch!
Don’t Over-Grind: You don’t want to turn the chiles into a paste. Aim for a fine powder.
Prep Ahead: You can stem and seed your chiles ahead of time and store them in an airtight container until you’re ready to grind.

How to Store It

Once your beautiful chili powder is made, it’s important to store it correctly to keep that amazing flavor locked in. I like to transfer it to a clean, airtight glass jar. Keep it in a cool, dark place – like your pantry or a spice cabinet. Properly stored, this homemade chili powder will stay wonderfully fragrant for about 6-12 months. Give it a sniff every now and then; if the aroma is still strong, it’s good to go!

FAQs

Got questions? I’ve got answers!

Can I use chili flakes instead of whole dried chiles? Yes, you can! If you use chili flakes, you might want to reduce the amount slightly at first, as they can be more concentrated. Grinding them with the other spices should work well.
What’s the difference between this and store-bought chili powder? Store-bought chili powders are often blends that can include things like ground cumin, garlic powder, and onion powder, but they can also contain anti-caking agents and might have lost some of their vibrancy. This recipe focuses on the pure flavor of the chiles themselves, giving you a fresher, more robust taste.
Is this chili powder spicy? The mild red chiles like ancho and guajillo are not typically very spicy. The cayenne pepper adds a bit of heat, but you can adjust that to your preference. If you want a truly spicy chili powder, you’ll need to use hotter dried chiles or increase the cayenne.

Happy cooking, my friends! I can’t wait to hear what delicious dishes you create with your homemade chili powder!

Homemade Chili Powder

Create your own vibrant and flavorful chili powder at home with this easy recipe. Customize the heat and enjoy a fresher, more robust taste than store-bought blends.

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Prep Time 5

Equipment

spice grinder A dedicated coffee grinder can also be used.
bowl Optional, if not using a grinder for mixing.
mortar and pestle Alternative to a spice grinder for mixing.
airtight glass jar For storage.

Ingredients

Main ingredients

0.75 ounce dried mild red chiles such as ancho, guajillo, or New Mexico, stemmed, seeded, and roughly chopped
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon Mexican oregano
2 teaspoons garlic powder
0.25 teaspoon cayenne pepper adjust to taste

Instructions

Working in batches, pulse your dried, stemmed, and seeded chiles in a spice grinder until finely ground (about 1 minute). Aim for a powdery consistency.
Add the ground chiles back into the grinder (or a bowl). Stir in the paprika, cumin, Mexican oregano, garlic powder, and cayenne pepper. Mix until well combined.

Notes

Store in a clean, airtight glass jar in a cool, dark place for up to 6-12 months. For a smokier flavor, add smoked paprika or chipotle powder. For a touch of sweetness, add cocoa powder or brown sugar. Adjust cayenne pepper for desired heat level.