Sue Lau's Note:
No salt. No MSG. No additives. Just a flavorful blend of chiles and spices. Use when making your best chili.
My Private Note
Units: US | Metric
- 6 large california dried chilies or 6 large dried New Mexico chiles
- 3 large dried ancho chiles
- 3 large dried mulato chiles
- 3 large dried pasilla chiles or 3 large chile negro chilies
- 3 dried guajillo chilies
- 6 dried chipotle chiles
- 6 -12 dried chile pequins (to taste; optional)
- 6 tablespoons cumin seeds
- 6 tablespoons coriander seeds
- 1 tablespoon whole cloves
- 6 tablespoons dried Mexican oregano
- 3 tablespoons mild paprika (optional; for color)
- 1Stem and deseed dried chiles and break into large pieces (wear gloves if you desire).
- 2Toast dried chile pieces in an ungreased iron skillet (in several batches) for about 1 minute, or until just fragrant (do not allow to darken or scorch); remove chiles and set aside to cool.
- 3Over low heat, toast cumin, coriander, and cloves in the iron skillet for about 2-3 minutes or until they become aromatic; set aside in a small dish to cool.
- 4Grind the chile pieces in a spice grinder or small coffee mill and set in a bowl.
- 5Grind the toasted spices and oregano the same way and add to the bowl, and stir.
- 6Regrind the mixture to a fine powder.
- 7Blend the paprika and red pepper into the chili powder if you are using them.
- 8Store mixture in an airtight container away from light and heat; use within 6 months for best flavor.
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Nutritional Facts for Chili Powder Spice Mix
Serving Size: 1 (473 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 368.8
- Calories from Fat 132
- Total Fat 14.6 g
- Saturated Fat 1.5 g
- Cholesterol 0.0 mg
- Sodium 83.6 mg
- Total Carbohydrate 65.8 g
- Dietary Fiber 30.7 g
- Sugars 10.2 g
- Protein 15.5 g
The following items or measurements are not included:
dried guajillo chilies
dried chile pequins