Prep 15 mins
Cook 0 mins
Most BBQ rubs call for chili powder. This is vastly superior to most commercial stuff. Here is The basic recipe, but feel free to experiment and add your own signature.
- 2 ounces dried ancho chiles
- 4 ounces dried New Mexico chiles
- 1 ounce dried arbol chile
- 6 tablespoons cumin seeds (toasted and ground)
- 6 tablespoons garlic granules
- 4 tablespoons Mexican oregano (ground)
- 4 tablespoons hot Hungarian paprika
- Toast the chiles before grinding. (Preheat the oven to 300 degrees F. Break off the stems and remove the seeds from the chiles and lay them on a baking sheet arranged in a single layer. Place the pan in the oven. Place the cumin seeds in a small pan and place them in the oven as well. Since the chile de arbol are small chiles, they will be toasted first. Remove them and the cumin seeds after 4 or 5 minutes. Toast the larger pods another 4 or 5 minutes. They should be well dried.
- When the chiles are cool, break them into pieces and grind into a fine powder using a spice grinder or coffee mill. Add the rest of the ingredients and mix well.
- Store in a jar.
- Use this chili powder for making chili or as an ingredient in spice rubs for barbecuing. Add your own personalized touch by experimenting with different types of chiles. You'll never use that supermarket stuff again!