Many people have asked me… Very much like a good curry powder in Indian cuisine, your choice of chili powder can not only define your dish, but it can make or break that dish as well. A great chili seasoning mix will incorporate different flavors to make your dish truly memorable, with a focus on depth and character, not just heat. You can, of course, purchase your own chili powders online, but making them at home is the best method, primarily because of freshness, and because you can control what goes into your finished chili powder yourself. An example is “Ancho Powder”, made from ground ancho peppers. It is one of my favorites to cook with, but when referring to the American version of chili powder, we’re talking about the blend. You don’t have to dehydrate them yourself, though. You can easily purchase store bought dried peppers from your local grocer, usually find in the Mexican section, or look at a local Mexican grocer. Most American chili powder blends incorporate Mexican or New Mexican pepper varieties. Favorites include ancho peppers, chipotles, moritas, pasillas, guajillos, and chiles de arbol. If you’re interested in doing this, see my post on How to Dehydrate Chili Peppers to Make Homemade Chili Powders. You can also use pre ground chilies and just mix them, which most people do. If you’re unable to find them, order them online. I will leave some links below to help you get started. Also, you can order singular chili powders online as well and use them to form your own spice blends, such as ancho powder, guajillo powder, and more. The best chili powders include multiple ground chili pepper types to add dimension to the final seasoning. Once you have chosen your chili peppers, you can then consider your additional ingredients. Let’s discuss how to make chili powder, shall we? Store in airtight containers and use as desired. Makes about 1/3 cup of chili powder. First, choose your chili peppers. For this recipe, I am using dried guajillos, anchos and cayenne peppers. Paprika and smoked paprika are popular choices as well. Add the dried peppers to a cast iron pan or skillet over medium heat and dry toast them a couple minutes per side, until they just start to puff up and darken in color. You will just able to start to smell them. This helps release their natural oils. Add the dried pods to a food processor and process them until a powder forms. You may have some coarse chunks that you can either leave in or strain out. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Mix together the chili powder with the garlic powder, onion powder, salt and cumin. You can add other ingredients as well, such as dried oregano, dried basil or more.
Ancho Chiles Guajillo Peppers Magic Bullet MBR-1701 17-Piece Express Mixing Set – For Grinding down the chili peppers for powders.
