As with anything you make, homemade, from-scratch is always the best. You know exactly what you are eating and it doesn’t contain all the extra chemicals and preservatives that are inherent in store-bought, pre-packaged products. This recipe for chili powder is no different. The difference in taste is unbelievable!
Recently, our son-in-law came over to prepare this chili powder for a chili cook-off that his family hosts at their New Year’s Eve party. Last year, he won first place for his chili.
3 ancho chilis, stemmed, seeded, and sliced
3 cascabel chilis, stemmed, seeded, and sliced (available at most international markets)
3 dried arbol chilis, stemmed, seeded, and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika
Add the chilis and cumin to a cast iron skillet. Over medium-high heat, stirring constantly, toast the chilis until you begin smelling the cumin. This will take 3-4 minutes.
Remove from the heat and let cool completely. Add the remaining ingredients and place in a food processor or grinder. Process until it becomes a fine powder. Store in an airtight container.
This recipe is easily doubled and would make terrific gifts if you enjoy making homemade gifts. He actually tripled the recipe. It IS chili weather after all.
(Original recipe from Alton Brown)