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    You are in: Home / Recipes / Homemade Chili Powder Recipe
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    Homemade Chili Powder

    Homemade Chili Powder. Photo by Red Apple Guy

    1/2 Photos of Homemade Chili Powder

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    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.

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    Ingredients:

    Yield:

    cup

    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)

    Directions:

    1. 1
      Preheat oven to 300ºF.
    2. 2
      Break the stems from all chiles, and remove the seeds.
    3. 3
      Transfer chiles to a baking sheet, and arrange them in a single layer.
    4. 4
      Place pan in heated oven.
    5. 5
      (The chile de árbol or cayenne pods will be toasted first, so remove them after 4-5 minutes).
    6. 6
      Bake the larger pods and additional 4-5 minutes, until they are well dried.
    7. 7
      When cool enough to handle, break them into 2 or 3 pieces each.
    8. 8
      Transfer pieces to a blender, and pulverize briefly, until you have powder.
    9. 9
      Add remaining ingredients, and blend just until combined.
    10. 10
      Store chili powder in a jar with a lid, for up to 3 months.

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    Ratings & Reviews:

    • on March 27, 2010

      55

      First rate. I made this last summer and just used the last of it. I realized that I had not rated. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2007

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2006

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    19%
    Total Fat 3.7 g
    5%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 40.6 mg
    1%
    Total Carbohydrate 33.9 g
    11%
    Dietary Fiber 6.1 g
    24%
    Sugars 13.8 g
    55%
    Protein 8.4 g
    16%

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