My Special Chili Powder
Elevate your culinary creations with "My Special Chili Powder," a handcrafted blend of smoky, spicy, and aromatic flavors that will transform any recipe into a masterpiece. Featuring toasted dried ancho and guajillo chiles combined with earthy cumin seeds, sweet paprika, and a medley of garlic, onion, oregano, and cayenne, this spice mix strikes the perfect balance between warmth and complexity. Toasted and ground fresh for maximum flavor, this homemade chili powder is designed to enhance soups, stews, tacos, and marinades with a rich depth that store-bought blends can't match. Quick and easy to prepare, it stores beautifully for up to six months, ensuring you always have a gourmet seasoning at your fingertips. Whether you're aiming for subtle heat or bold intensity, this custom chili powder adds a delicious kick to your favorite dishes while being completely tailored to your taste.
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Recipe Information
Ingredients
- 4 whole dried ancho chiles
- 3 whole dried guajillo chiles
- 2 teaspoons cumin seeds
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano (dried)
- 0.5 teaspoons cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
1. Remove the stems and seeds from the dried ancho and guajillo chiles.
2. Heat a dry skillet over medium heat and toast the chiles for 1–2 minutes on each side until fragrant. Be careful not to burn them.
3. Remove the toasted chiles from the skillet and let them cool for a minute. Then, break them into smaller pieces for easier grinding.
4. In the same skillet, toast the cumin seeds for about 30 seconds until fragrant. Remove immediately to prevent burning.
5. Using a spice grinder or a high-powered blender, grind the toasted chiles and cumin seeds into a fine powder.
6. Transfer the chili-cumin mixture to a bowl and mix in the paprika, garlic powder, onion powder, oregano, cayenne pepper, black pepper, and salt.
7. Stir the mixture thoroughly to ensure all the spices are evenly distributed.
8. Store the chili powder in an airtight container or spice jar in a cool, dark place for up to 6 months.
9. Use 1–2 teaspoons per recipe, or adjust to taste, for a smoky, spicy kick.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 1.8 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1900 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
