Prep 20 mins
Cook 5 mins
An adopted recipe originally posted by Mean Chef. I have not tried this one yet as I have not yet found arbol chiles.
- 56.69 g dried ancho chiles
- 113.39 g dried New Mexico chiles
- 28.34 g dried arbol chile
- 88.74 ml cumin seeds, toasted and ground
- 88.74 ml garlic powder
- 59.16 ml Mexican oregano, ground
- 59.16 ml hot Hungarian paprika
- The chiles should be toasted before grinding (one minute on a hot cast iron skillet or comal).
- When the chiles are cool, break them into pieces and grind into a fine powder using a spice grinder or coffee mill.
- Add the rest of the ingredients and mix well.
- Store in a jar.
Oh thank you thank you! I just bought a huge supplies of dried chiles but didn't know how to make powder out of them. I want to give a batch of chili fixin's (#93173332) as gifts this year but I always just throw the whole pods in the pot. I've seen arbols online but found some locally at a small international foods market. They had a wide assortment of chile varieties and were much cheaper.
Great chili powder taste. Not overly hot. I used 2-tsp in a cucumber/sourcream Tsatziki and it was wonderful. I know this will be fabulous in chili. I'll never buy chili powder again when I can make it better and cheaper. Great recipe Toni. Thanks.