This uses paprika as a base (no weird ingredients). I mixed a half batch of this up to use in Tex-Mex Lasagna and it tasted great. From AHA's Low-Salt Cookbook.
- In a medium bowl, toss all ingredients gently with spoon until well blended.
- Store in an airtight container in cool, dark, dry place for up to 6 months.
- Use in place of packaged chili powder.
This worked out ok but it was not as flavorful as the chili powder I buy at the store. I think in addition to the cayenne which gave it some heat it would benefit from some other ground chilis like Ancho or California to pick up the flavor. I do appreciate that it will save you a trip to the grocer if you run out.
Turmeric in your chili powder? :P UGH<br/>Do yourselves a favor & have a packet or 2 of some dried chilies such as (from mildest to hottest) <br/>Anaheim/California<br/>Pasilla<br/>New Mexico<br/>Poblano/Ancho<br/>Guajillo<br/>Cascabel<br/>DeArbol (similar heat to Cayenne, but a bit more richness/flavor)<br/>Pequin<br/>Thai<br/>Habenero (very hot but still imparts flavor in addition to heat) recommend removing some of the seeds before grinding<br/><br/>Some of these are even available pre-ground in your ethnic aisle of your grocery; both the dried & ground in resealable pouches for only a couple of bucks each.<br/><br/>I recommend leaving out the Turmeric, cutting back on the paprika, and adding a tsp or more of the milder chilies, or less of the hotter. Grind if needed in a spare coffee grinder, and I'd grind the oregano also. <br/>You will have a rich, flavorful chili powder, with no added salt unlike the store brands.
Loved that this can be made with spices I have in the pantry. The big plus is that this has no jadded salt. In will keep this recipe handy to make again.