Total Time
5mins
Prep 5 mins
Cook 0 mins

A recipe I came across by accident in one of my cookbooks. I've never made chili powder before, nor have I looked on Zaar for a recipe. Heaven only knows why I haven't. The only chili powder that I can buy is very expensive (I have an allergy to black pepper and most brands say "spice" on the label which could mean anything) so I decided to try this one. I'll never buy chili powder again. You can adjust the heat by increasing or decreasing the amount of cayenne.

Directions

  1. Place all ingredients in a small container with a tight-fitting lid and shake to mix.
  2. Store in a cook, dark place.
Most Helpful

5 5

I have tried several different homemade chili powders and this one is by far the best. What I love about it the most is that I use it for a lot more than making chili and can use it for everything as a base and add more heat, more garlic powder, onion powder, etc. to the different dish I am preparing. I really like the fact that it has no salt. I have certain dishes that I use chili powder in that would be ruined with the additional salt.

I can't review this yet, because I've not yet used it. I am unemployed at the moment,and things are tough around here,but I have every herb and spice known to man, so I made a batch of this. I think it will be good in our chili (which tends to be sweet due to our fresh and roasted tomatoes) and I have enough leftover for a spicy popcorn. I did add al little salt, and pulled back on the pepper a little., because i used habanero. (I like it HOTT!) thank you for the recipe, though, oh! And I threw in a few red pepper flakes, because that's always in the packets. If this works for us you will be a hero. I just wanted some proportions, and I'm glad that you took the time to work them out.

5 5

Even though I'm a black pepper lover, I don't really think it belongs in chili powder, so I like this a lot. I also like the fact that it's salt free. I halved the cayenne because my son is a spice wimp. Made for PAC Spring 2010.