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.
- 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)
- Preheat oven to 300ºF.
- Break the stems from all chiles, and remove the seeds.
- Transfer chiles to a baking sheet, and arrange them in a single layer.
- Place pan in heated oven.
- (The chile de árbol or cayenne pods will be toasted first, so remove them after 4-5 minutes).
- Bake the larger pods and additional 4-5 minutes, until they are well dried.
- When cool enough to handle, break them into 2 or 3 pieces each.
- Transfer pieces to a blender, and pulverize briefly, until you have powder.
- Add remaining ingredients, and blend just until combined.
- Store chili powder in a jar with a lid, for up to 3 months.
First rate. I made this last summer and just used the last of it. I realized that I had not rated. Thanks
5 stars,Miss Annie!! My first comment...Holy HOT!! This recipe is outstanding with sooooo much more flavor then the poor imitation I have buying at the store all these years. I just added 4 tsps. of this lovely stuff to some of "Barb's Yankee Chili"(you know how we love our moosemeat & beans...insert eyeroll here). Anyhoo... My lips and tongue are still in recovery...I can hardy wait until supper time. Everything should be mellowed and melded by then.My only change...added 2 tsp. of some wonderful smokey paprika I had hiding in the cupboard. Great recipe...I plan on making some gift jars this summer. Thanks for posting, Miss Annie!
This is the way I do my chile powder and add the other ingredients separately. I have tried different methods and like this one. This makes a big difference in chili and other dishes using chili powder (moles, enchilada sauce....). The second set of peppers are small peppers(hot ones usually are). Thick peppers (anchos) take longer than thin skinned peppers (guajilla, pasilla)and the small peppers take only a couple of minutes. They will still be flexible coming out of the oven, but crisp up upon cooling.