It’s Chili Season around here. It’s time for our favorite dish to warm us up. We decided to make chili powder ourselves after running out recently. I am so glad we made it.
It takes only 15 Minutes for this homemade chili powder to be made when whole dried chiles are used or just 5 minutes if pre-ground chiles are used. We can’t believe how much fresher and better it is than what you buy in stores! We’ll show you!
Chili powder – Origin
Chili powder is a mixture of dried chiles, other spices and herbs. Its exact origin is debatable, but it is believed that this spice blend was invented in Texas. Chiles were first grown in Central and South America, then in Mexico.
Chili Powder Ingredients
Chili powder’s main ingredient is dried chilies. You want to choose chiles that are flavorful, smoky, and not too hot. We recommend the guajillo ancho or New Mexico varieties. (Seen above in order of top to bottom).
Smoked Paprika and Cumin provide more smoke, while garlic powder provides a savory component. Oregano and Coriander add earthiness. Cayenne is a spicy addition that can be adjusted to your taste.
Cinnamon gives a hint of sweetness, and Cocoa Powder provides a deeper flavor. (This is similar to the Easy 1 Pot Black Bean Soup).
How to Make Chili powder
The quality of your chili powder will determine how good it is. If you want to win the best chili contest, or if you enjoy really tasty food, then it’s well worth making some to keep around. The recipe is easy to prepare (5-15 minutes), and it lasts for a long period (6-12 months).
To maximize flavor, use whole dried chiles. Toast and grind the chiles yourself. Most grocery stores carry them. Toast them in a skillet on low heat, then let them cool and mix with other spices like cumin, smoked pepper, cinnamon, cayenne, and cacao. That’s it!
If you’re looking for an even easier way to do it, you can purchase a mild red chile pepper powder (such as Ancho) and combine all the spices in a bowl.
Ingredients
- Use 1 ounce of mild red dried chiles such as Ancho, New Mexico, or guajillo (or 1/4 cup powdered mild red chilies, as written in the original recipe // adjust quantity as needed).
- Ground cumin, 2 Tbsp
- 1 Tbsp Garlic Powder
- Oregano dried 1 Tbsp
- 1 Tbsp smoked paprika
- 1 tsp of ground coriander
- Use 1/4 to 1/2 tsp of ground cayenne pepper ( optional heat)
- 1 tsp cinnamon powder
- Cocoa powder: 1 Tbsp (optional // Dutch-processed for deeper flavor).
Instructions
- Remove the seeds and stems from the dried whole chiles. Skip step 4 if you are using ground chili powder.
- Heat a medium skillet on medium heat. Add dried chilies to the hot skillet and toast them for about 1-2 minutes on each side or until fragrant. Reduce the heat to prevent burning. Remove the peppers from the heat and allow them to cool down a little.
- IF USEING WHOLE CHILE: Transfer toasted chiles into a small blend once cooled (or use a spice mill in batches). Blend until a fine powder. Add cumin, smoked paprika powder, oregano powder, coriander powder, cayenne powder, cinnamon powder, cocoa powder, and optional and pulse until combined.
- IF USING GROUND CHILE: Combine chile powder with cumin powder, garlic powder, oregano smoked paprika, Coriander, cayenne cinnamon, and cocoa powder optional in a small jar or bowl. Stir or shake until combined.
- Ideal for making vegan taco meats, chickpea salads, fish tacos, and pumpkin black bean soup.
- In a sealed container, leftovers can be stored at room temperature for up to 6 months. You can also refrigerate or freeze the food to keep it fresh for even longer.
