Prep 45 mins
Cook 0 mins
While this chili powder does take some time to prepare, I have found it to be much superior to store-bought versions available at your supermarket. The dried chilis can often be found at your regular grocery store, but if they are not available there, try Latin American markets. Use Mexican oregano if you can find it as it has a distinct flavor from the Mediterranean variety. The powder can be stored for up to 6 months in an air-tight container and can be used whenever chili powder is called for.
- 2 tablespoons cumin seeds
- 3 dried cayenne peppers
- 6 dried ancho chiles
- 1 tablespoon ground oregano (preferably Mexican)
- 2 tablespoons garlic powder
- Preheat oven to 300 degrees.
- In a small skillet, toast the cumin seeds over medium-high heat until browned, approximately 5 to 7 minutes. Remove seeds from heat and pulverize in a food processor or with a mortar and pestle. Set aside.
- Break the stems from all the chiles and remove the seeds. Transfer the chiles to a baking sheet and arrange them in a single layer. Place the sheet in the oven.
- The Cayenne pods will be toasted first, so remove them after 4 or 5 minutes. Bake the Ancho pods an additional 4 or 5 minutes, until they are well dried.
- When the chiles are cool enough to handle, break them into two or three pieces each and transfer them to a blender or food processor. Pulverize the pods briefly until you have a coarse powder.
- Add the powdered cumin seeds, oregano and garlic powder. Blend until just combined.
- Store in an air-tight container for up to 6 months.