“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.”
READY IN:
15mins
YIELD:
0.75 cup
UNITS:
Metric

Ingredients Nutrition

  • 42.52 g 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)
  • 22.18-29.58 ml cumin seeds, toasted and ground
  • 22.18-29.58 ml garlic powder
  • 14.79 ml ground oregano (preferably Mexican)

Directions

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

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