Signature Homemade Chili Powder Blend
Unlock the secret to vibrant flavors with our Signature Homemade Chili Powder Blend, inspired by traditional Texas recipes. This blend combines the rich, smoky notes of ancho and New Mexican chiles with a customizable kick from hotter varieties like Chile de arbol or cayenne. With the addition of toasted cumin and aromatic garlic powder, this chili powder stands out from store-bought brands, free from added salts and preservatives. Perfect for seasoning chilis, enchiladas, or marinades, this homemade blend allows you to adjust the heat level according to your taste preferences. Enjoy the comfort of homemade in every bite!
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Dried red chilies (medium heat)
1 1/2 ounces (preferably ancho and New Mexican, stems removed, seeds discarded)
Dried red chilies (higher heat)
2-5 (like Chile de arbol or cayenne, stems removed, seeds discarded)
Cumin seeds
1 1/2-2 tablespoons (toasted and ground)
Garlic powder
1 1/2-2 tablespoons (none)
Ground oregano
1 tablespoon (preferably Mexican)
Instructions
1
Preheat your oven to 300°F (150°C).
2
Carefully break the stems from all dried chiles, and remove the seeds to ensure a smoother texture.
3
On a baking sheet, arrange the chiles in a single layer. This will ensure even toasting.
4
Transfer the baking sheet to the oven. Toast the hotter chiles (Chile de arbol or cayenne) for 4-5 minutes until fragrant and slightly darkened, then remove them from the baking sheet.
5
Continue to toast the larger chiles (ancho and New Mexican) for an additional 4-5 minutes, until they are well-dried and aromatic. Keep an eye on them to prevent burning.
6
Once toasted, let the chiles cool slightly until they are manageable. Break each chili into 2-3 pieces for easier blending.
7
In a blender, add the broken pieces of chiles and pulse until you achieve a fine powder.
8
Add toasted cumin seeds, garlic powder, and ground oregano to the blender. Blend briefly until all ingredients are well combined.
9
Transfer the chili powder blend to a clean jar with a tight-fitting lid. Store in a cool, dry place for up to 3 months for the freshest flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Signature Homemade Chili Powder Blend?
It is a Texas-inspired spice mix that combines smoky ancho and New Mexican chiles with toasted cumin, garlic, and oregano for a vibrant, preservative-free seasoning.
What are the primary chiles used in this recipe?
The base of the blend uses 1.5 ounces of dried medium-heat red chilies, specifically ancho and New Mexican varieties.
How can I make the chili powder hotter?
You can increase the heat by adding 2-5 dried red chilies with higher heat, such as Chile de arbol or cayenne.
How do I ensure the chili powder has a smooth texture?
Carefully remove and discard all stems and seeds from the dried chiles before toasting and blending.
What temperature should the oven be for toasting chiles?
Preheat your oven to 300°F (150°C) for the toasting process.
How long should I toast the hotter, smaller chiles?
Toast smaller chiles like Chile de arbol or cayenne for 4-5 minutes until they are fragrant and slightly darkened.
How long do the larger ancho and New Mexican chiles need to toast?
The larger chiles require an additional 4-5 minutes of toasting, totaling about 8-10 minutes, until they are well-dried and aromatic.
What is the best way to arrange chiles on the baking sheet?
Arrange the chiles in a single layer to ensure they toast evenly.
Should I let the chiles cool before blending?
Yes, let the chiles cool slightly until they are manageable before breaking them into pieces for the blender.
How do I prepare the chiles for the blender?
Break each toasted and cooled chili into 2-3 pieces to make them easier to blend into a fine powder.
What other spices are added to the chili powder?
The blend includes toasted and ground cumin seeds, garlic powder, and ground oregano.
Does this chili powder contain salt?
No, this homemade blend is free from added salts and preservatives.
What type of oregano is recommended for this recipe?
Preferably use Mexican ground oregano for an authentic flavor profile.
How much garlic powder is used in the blend?
The recipe calls for 1.5 to 2 tablespoons of garlic powder.
How should I store the finished chili powder?
Transfer the blend to a clean jar with a tight-fitting lid and store it in a cool, dry place.
What is the shelf life of this homemade chili powder?
The blend will stay at its freshest flavor for up to 3 months when stored properly.
What dishes can I season with this blend?
It is perfect for seasoning chilis, enchiladas, marinades, and other Southwestern dishes.
How many ingredients are required for this recipe?
There are 5 main ingredient components: two types of dried chiles, cumin seeds, garlic powder, and ground oregano.
Can I adjust the heat level of this recipe?
Yes, the heat is customizable by adjusting the quantity of high-heat chiles like cayenne or de arbol.
What is the purpose of toasting the cumin seeds?
Toasting the cumin seeds before grinding them enhances their aromatic oils and adds depth to the spice blend.
Is this recipe inspired by any specific region?
Yes, it is inspired by traditional Texas recipes.
What should I do if the chiles start to smell burnt?
Remove them from the oven immediately, as burning the chiles will make the powder taste bitter.
Can I use a regular blender for this?
Yes, a standard blender or spice grinder can be used to pulse the chiles into a fine powder.
Why is homemade chili powder better than store-bought?
It offers more vibrant flavor, allows for heat customization, and contains no preservatives or fillers.
How much cumin is needed?
The recipe requires 1.5 to 2 tablespoons of toasted and ground cumin seeds.
Are the chiles toasted with their stems?
No, stems should be broken off and removed before the toasting process begins.
What is the weight of the medium-heat chiles used?
The recipe uses 1 1/2 ounces of dried medium-heat red chilies.
Can I use this as a dry rub?
Yes, its smoky and aromatic profile makes it an excellent component for dry rubs or marinades.
Is the oregano used fresh or ground?
The recipe specifically calls for 1 tablespoon of ground oregano.
Do I blend all the ingredients at once?
First pulse the chiles into a powder, then add the cumin, garlic, and oregano and blend briefly to combine.