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Blind Willyz Chili Powder

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“Pretty easy to put together and very flavorful. I use New Mexico chili's but you can substitute for your own tastes and heat preference.”
READY IN:
20mins
SERVES:
10
YIELD:
5 Tablespoons
UNITS:
US

Ingredients Nutrition

Directions

  1. Tear chili pods into ½ inch squares and remove seeds. Toast in a skillet until lightly toasted. Do not burn as it will be bitter. Remove toasted pods to a plate to cool.
  2. Toast cumin seeds until fragrant. Remove to a small bowl.
  3. Grind cumin and oregano in a spice grinder, remove to a small bowl.
  4. Grind the chili pods a few at a time and place powder in a blow. Repeat until all of the pods are ground.
  5. Sift chili powder. You should have 4 T after sifting.
  6. Combine chili powder, cumin, oregano and celery salt. Mix well.
  7. Put in a tight fitting jar and store for 6 months in a cool dark place.

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