Recipe by Sue Lau
No salt. No MSG. No additives. Just a flavorful blend of chiles and spices. Use when making your best chili.
Top Review by ThinOne
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.
- 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)
Directions See How It's Made
- Stem and deseed dried chiles and break into large pieces (wear gloves if you desire).
- 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.
- 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.
- Grind the chile pieces in a spice grinder or small coffee mill and set in a bowl.
- Grind the toasted spices and oregano the same way and add to the bowl, and stir.
- Regrind the mixture to a fine powder.
- Blend the paprika and red pepper into the chili powder if you are using them.
- Store mixture in an airtight container away from light and heat; use within 6 months for best flavor.