1/2 Photos of Homemade Chili Powder
Miss Annie's Note:
From Texas Home Cooking by Cheryl and Bill Jamison. This recipe is like the chili powder you would buy in the store (like Gebhardt's), only it doe not have added salt or other "secret" ingredients that manufacturers' sometimes add. Adjust the proportions of the ingredients to suit your own taste.
My Private Note
Units: US | Metric
- 1 1/2 ounces dried red chilies, medium heat,preferably ancho and new mexican (the origianl recipe used 4 to 2 respectively)
- 2 -5 dried red chilies, of greater heat,to taste (like Chile de arbol or cayenne)
- 1 1/2-2 tablespoons cumin seeds, toasted and ground
- 1 1/2-2 tablespoons garlic powder
- 1 tablespoon ground oregano (preferably Mexican)
- 1Preheat oven to 300ºF.
- 2Break the stems from all chiles, and remove the seeds.
- 3Transfer chiles to a baking sheet, and arrange them in a single layer.
- 4Place pan in heated oven.
- 5(The chile de árbol or cayenne pods will be toasted first, so remove them after 4-5 minutes).
- 6Bake the larger pods and additional 4-5 minutes, until they are well dried.
- 7When cool enough to handle, break them into 2 or 3 pieces each.
- 8Transfer pieces to a blender, and pulverize briefly, until you have powder.
- 9Add remaining ingredients, and blend just until combined.
- 10Store chili powder in a jar with a lid, for up to 3 months.
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Nutritional Facts for Homemade Chili Powder
Serving Size: 1 (158 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 175.7
- Calories from Fat 33
- Total Fat 3.7 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 40.6 mg
- Total Carbohydrate 33.9 g
- Dietary Fiber 6.1 g
- Sugars 13.8 g
- Protein 8.4 g