Homemade Chili Powder (From Dried Chiles)

From our "Adventures in International Markets" series by guest writer Anna Krey.

Latin American markets are a treasure trove of inexpensive dried chiles and spices. Today I'm sharing my go-to homemade spice blend, which is, in my humble opinion, the best chili powder ever.

A Quick Lesson in Asking Questions

First, a story. On a busy Saturday, I tried to make maíz cancha, a toasty Peruvian corn snack similar to corn nuts, using dried corn I'd picked up at the Latin market.

It was a disaster. Some kernels burned, and the rest were mealy in the middle.

By pure coincidence, the next people to tour our house that day (we were renting it out before a move) were a family from Peru. I sheepishly showed them my failed snack, and we all had a good laugh. They explained that I'd bought hulled corn meant for hominy (it said so right on the bag!) and pointed me to a nearby South American market that sells the right kind.

The moral: don't be shy about asking questions. People are usually happy to talk about the foods they love.

Why Make Your Own Chili Powder?

Here's the wall of dried chiles at my market. You'll find brands like El Guapo at many regular grocery stores, too, but Latin markets usually have the best prices and variety.

Homemade chili powder is:

• Cheaper than small jars of the store-bought stuff
• More flavorful, since it's freshly toasted and ground
• Customizable. Many dried chiles are mild, so you control the heat.

I use it on eggs, popcorn, and mac and cheese, and in enchiladas, chili, and taco salad. A sprinkle of chili powder, lime, and salt is magic on roasted corn or fruit.

Homemade Chili Powder Recipe

Makes about ½ cup.

Ingredients

• 3 dried ancho chiles (mild, sweet, and smoky)
• 2 dried guajillo or New Mexico chiles (mild, bright)
• 1 to 2 dried chiles de árbol (optional; these bring the heat)
• 2 tablespoons whole cumin seeds
• 1 tablespoon dried oregano (Mexican oregano if you can find it)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (optional)

Directions

1. Prep the chiles. Wipe them clean, snip off the stems, and shake out most of the seeds. Leave some seeds in for more heat. Cut or tear the chiles into pieces.
2. Toast. Heat a dry cast-iron skillet over medium heat. Toast the chile pieces and cumin seeds, stirring constantly, for 2 to 4 minutes, until fragrant. Don't let them scorch, or they'll turn bitter.
3. Cool completely on a plate.
4. Grind. Add the toasted chiles and cumin to a spice grinder (or a blender or mortar and pestle) with the oregano, garlic powder, onion powder, and paprika. Grind to a fine powder.
5. Store in an airtight jar away from heat and light. It's best within about 6 months.

Tip: let the ground powder settle for a minute before opening the grinder so you don't get a face full of chile dust!

Have you tried making your own spice blends? What's your favorite?