| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | Approximately 3/4 cup |
Ingredients
- 3 ancho chiles, stemmed, seeded and sliced
- 3 cascabel chiles, stemmed, seeded and sliced
- 3 dried arbol chiles, stemmed, seeded and sliced
- 2 tablespoons whole cumin seeds
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
Instructions
- Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
- Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 187 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 10 g |
| Sugar | 8 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 40 mg |
Reviews
This is the Best Chili powder I ever made . It’s really good!! This is may go too recipe for over 10 years.
More depth of flavor than store bought
Awesome! I love it! Thanks Alton!
Sometimes you make something at home instead of buying because it tastes better (ice cream, for example). Sometimes, you do it because it’s cheaper to make than to buy (hummus). In this case, you do it for both! The flavor on this is phenomenal! I still have a jar of store-bought on my shelf just so I can have friends smell it, and then smell the homemade stuff. Amazing! But it’s also tons cheaper! I can buy a jar of chili powder at the store for seven or eight bucks for maybe a quarter cup. This recipe literally costs less than a dollar to make and yields over twice as much as a typical jar of store-bought. But even if it cost the same or more, it would be worth it as the flavor is probably about ten times that of the can you buy at the store. I NEVER allow myself to run out of this, because there are so many uses for it. Once you’ve tasted real chili powder, you see how it makes almost everything better. One tip: when you’re cutting up those chilis, either use gloves, or be sure not to rub your eyes, nose, ear, etc. That oil gets on your fingers and will burn the tar out of your eyes or nose. You’ll be most uncomfortable for at least 30 minutes.
I’ve made chili powder for years rather than using the store bought products. I have a recipe but thought I’d give Alton’s a go. I was rather dissatisfied with the results. Mine lacked any real depth of flavor. My chili’s were fresh from our local Mexican market. The one change I made was to grind the cumin after it was toasted. Didn’t feel the blender could crush them as well as a spice grinder.
I make this to have on hand always. The best fresh chili powder of all time.
Excellent!
Using this for years to make chili for Superbowl. Use it year round on chicken salad etc. Ancho always base pepper but I explore with other peppers for spicier or if needed smokier powder. Easy too.
https://www.mexgrocer.com/html?gclid=Cj0KCQiA-qDTBRD-ARIsAJ_10yIRmd1zh0S0QBUXP3UOLkB-HZsHEj_k5QhjDHB2YtDHzsgk0rCk-70aAjX2EALw_wcB
Been doing this for awhile. Just know that you can make it your own chili wise but the other recipe ingredients should be followed. If you have a great spice store in your town, it’s always good to ask about the chilis. If you can find “Meco” chilis I promise a great flavor!