Total Time
21mins
Prep 15 mins
Cook 6 mins

No salt. No MSG. No additives. Just a flavorful blend of chiles and spices. Use when making your best chili.

Ingredients Nutrition

Directions

  1. Stem and deseed dried chiles and break into large pieces (wear gloves if you desire).
  2. Toast 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.
  3. Over 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.
  4. Grind the chile pieces in a spice grinder or small coffee mill and set in a bowl.
  5. Grind the toasted spices and oregano the same way and add to the bowl, and stir.
  6. Regrind the mixture to a fine powder.
  7. Blend the paprika and red pepper into the chili powder if you are using them.
  8. Store mixture in an airtight container away from light and heat; use within 6 months for best flavor.
Most Helpful

5 5

I just spent 30 minutes looking for this recipe! I used the last of my supply a few weeks ago and was having withdrawals. I made this recipe, but did not add it to my cookbook. I was in a panic. I HAVE to have this. When I want just Chile powder I leave out the herbs, for chili powder I include everything....This is delicious! I do reduce the cloves; however. They seem to be a predominant flavor when I just want them in the background. I have used this mix at least 100 times and as many different meals. Thank you Sue for making me look like a brilliant cook.