Don’t forget that Homemade Chili Powder is one of the awesome side benefits of keeping dried chilis in the pantry!
By now you’ve probably seen recipes on this site that recommend pure chili powder as opposed to the generic jars off the grocery store shelves.
As an example, here’s a common ingredient list for chili powder in the States:
Errrr what’s all that other stuff in there?!
Most store-bought chili powders are blends of dried chilis, cumin, a few other spices, and WAY too much salt. These concoctions will pale in comparison to the flavor of pure chili powders. If you’ve got a jar in the pantry take a quick look as you might be surprised at the extra ingredients!
Using pure chili powders will give you more control over the final flavor of your dish and will help regulate the salt so I’m always trying to get peeps to use them.
You can find pure chili powders in some supermarkets if you’re willing to do some label hunting, or you can always get them online (here are the ones I’ve been buying lately), or you can simply grind some dried chilis at home, so let’s do that!
Here is the combo that I’ve been using lately:
In the above pic I’m using:
5 Ancho chilis
7 Guajillo chilis
2 Chiles de Arbol
This is wicked combo to try out — the fruity Guajillos lighten up the big, bold Anchos and you get some serious heat from the Chiles de Arbol. If you want a milder version you can omit the Arbols.
Start by wiping off any dusty crevasses with a wet paper towel, then we’ll de-stem and de-seed the chilis. I find it easiest to cut off the tops and make a slit lengthwise so you can pull out the veins and seeds.
It’s not crucial to get rid of every last seed but I usually discard most of them. Keep in mind that you’ll want to use caution when handing dried chilis — be sure not to touch your eyes or nose or you’ll get a preview of being pepper sprayed! Handwashing will keep you safe but if you have sensitive skin you can always use gloves. More info on handling hot chilis.
You’ll get a bump in flavor if you wake up the chilis with a blast of heat. I usually default to the oven for a couple minutes but you could flash roast them in hot skillet too.
Add the roasted chili pieces to a blender or food processor and give ’em a good grind.
You can get pretty far with a blender or food processor, but I usually finish them off in a spice grinder to get a finer powder.
You’re left with a big, vibrant flavor that tastes surprisingly complete even without all the extra ingredients. Perfect!
This batch will make 1/2 cup worth and that fits perfectly into one of these 4 oz. spice jars:
In addition to this Ancho Guajillo combo I will sometimes grind up some pure Chipotle powder .
For that you’ll need about 20-25 Chipotle Morita chilis:
And you’ll get 1/2 cup worth after following the same steps and grinding them up.
You’ll see me plop spoonfuls of chili powder in all sorts of recipes on this site, things like…
…and it’s ALWAYS either a homemade version like this Ancho Guajillo combo, or one of the pure chili powders that I get online (see here). I never use the generic chili powders and I’m in favor of them being forever banished from the grocery store shelves.
And yes, if you want to turn this into some on-the-fly taco seasoning you can add some cumin, Mexican oregano and maybe some garlic powder and you’ll get a delicious flavor. For a more detailed recipe see here.
Saying adios to the grocery store chili powder is a great adjustment for your kitchen so please keep it in mind next time you run out. You’ll get a wonderful upgrade in flavor by seeking out pure chili powders, or better yet, making your own!
Buen Provecho.
Homemade Chili Powder
Ingredients
- 5-6 Ancho dried chilis
- 7-8 Guajillo dried chilis
- 2 Chiles de Arbol (optional)
Instructions
- Start by wiping off any dusty crevasses on the dried chilis, then de-stem and de-seed them. I find it easiest to cut off the tops, make a slit lengthwise, and then pull out the veins and seeds. Be sure to use caution when handling hot chilis.
- Roast the chili pieces in a 350F oven for a couple minutes or until warm and fragrant. You can alternatively flash roast them on a hot dry skillet.
- Grind the roasted chili pieces in a blender or food processor. You can optionally use a spice grinder for a finer powder.
- This batch will make 1/2 cup of pure chili powder that will fit into a 4 oz. spice jar. Store in the pantry (away from the heat of the stove) where it will keep for weeks at a time.
Notes
Our latest recipe is a batch of these Potato Chorizo Taquitos.
Still hungry?!
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Maryann
Love your food blog! I am about to order some Guajillo, Ancho, and Chile de Arbol… all in powder form. Do you have a suggestion for how much chile to use for each type in order to make the Chili Powder, since I won’t be using the whole dried chiles? Thank you in advance!
Patrick
Hey Maryann! I remember the Anchos and Guajillos being close to a 1:1 ratio after grinding them up, so I think that would be a good starting point if you are using powder, maybe 3-4 tablespoons of each to start with.
But definitely go much smaller on the Chile de Arbol powder! Even though it might be sold in the same size pack when in powder form, you don’t want to use nearly as much as the Anchos and Guajillos or it will overwhelm their flavor. I would start with the above combo (3-4 tablespoons of both Anchos and Guajillos) and take a taste. There’s a chance there will already be enough heat for you, if not then add 1/4 teaspoon of the Arbol powder and go from there. To increase the heat simply add additional 1/4 teaspoons of Arbol powder until it tastes right to you.
I hope this helps a bit! Cheers.
Paula Thompson
Hey Patrick,
Thanks for the website!!! I grow an
abundance of peppers so I am always looking
for more recipes. We also grow some
super hot ones. I dehydrate them, toast
them, then grind them for whatever,
like chili powder and to add more zing.
Thanks for listening to me,
Paula T.
Patrick
Thanks Paula! I hope to have a garden like that sometime soon 🙂
Jenni Bobicz
I have some recipes that I have been using store-bought chili powder in, and now I’d like to remake these recipes using pure chile powder instead. Since the store-bought stuff has salt and other spices in it, I’m thinking I probably need to use less chile powder in the recipes, and maybe add some salt, garlic, and cumin. One of these recipes is a taco seasoning mix that I usually make a big batch of in advance, so I won’t be able to add to taste. Do you have a recommendation on how much less chile powder to use, and what ratio of salt, garlic, and cumin to add?
Patrick
Hi Jenni! You can use these ratios as a starting point for tacos:
Taco Seasoning mixture
and I use a simplified, improvised version of that mixture for general seasoning — chili powders, Mexican oregano, salt, black pepper. I’ve been meaning to type up a post for the simplified version and will bump it up my recipe to-do list. Hope that helps a bit. Cheers.
Vanessa
Hi there. I know this is a long-shot, but here we go: do you happen to know of a dried chili used in Indian cuisine that would make a decent substitute for ancho?
Patrick
Long shot confirmed! Sorry Vanessa I don’t have a ready answer as Anchos are so unique and I don’t have much experience with Indian cuisine. I learned a few things in this reddit thread though (Kashmiri chilis) so I hope it helps a bit:
https://www.reddit.com/r/IndianFood/comments/4gslus/chilli_in_the_indian_kitchen/
Cheers.
Katherine Alger
This will be my homemade Christmas gifts this year. If that is ok eith you Patrick. I so look forward to your posts. Thank you so much.
Patrick
Thanks Katherine that will be a spicy holiday season! Cheers.
Katherine Alger
I was reading about Mexican oregano. Is it possible to get seeds to grow your own?
Love love love your blog
Katherine
Patrick
Thanks Katherine! Yeah I get questions about this occasionally but to be honest I’ve never tried it. Lippia graveolens seeds should technically work but not too sure about regional varieties or growing conditions.
John Davies
It’s a year later, but from what I’ve read Mexican oregano is grown from cuttings instead of seeds.
egirlrocks
Your recipes rock! I can hardly wait to start making my own chile powder.
Patrick
Hey thank you!
Rob De la Vega Pecchenino
Patrick,
All Good stuff ! Thank you for the Knowledge !
Regards
Rob
Philippines ( The Other Mexico )
Patrick
Thanks Rob!
Katherine Alger
I have been trying to cond recipes that are not gringo. I do not know how I was blessed to find or you found me. Can hardly wait to make chili powder and carnitas. Thank you.
Patrick
Thanks Katherine! Ha that could easily be a tagline for my site. Mexican Please: Recipes That Are Not Gringo 🙂