Chili powder is a spice, made from assorted chiles (like anchos and arbol chiles). It is generally a red or green powder, and used often in chili con carne, the stew involving meat, tomato products, sometimes beans, and assorted chiles. It is similar to paprika.
- 6 ancho chiles, stemmed and finely chopped
- 3 dried arbol chiles, stemmed and finely chopped
- 2 tbs garlic powder
- 1 tbs dried oregano
- 2 tbs whole toasted cumin
- Give everything a run in a blender, food processor, or spice grinder until it's a fine powder.
Chili powder, as sold in stores, and called for in most recipes, is not simply powdered chili, but a blend of chili and other spices.
- 3-8 dried chilies (mix or match depending upon availability and taste)
- ancho (mild)
- pasilla (mild)
- mulato (mild)
- New Mexico/ristra (medium)
- cascabel (medium)
- chiltepin (very hot)
- 1 tablespoon cumin seed
- 1 tablespoon coriander seed
- 1 tablespoon ground paprika
- 2 teaspoons whole cloves or allspice
- 1 teaspoon oregano
- 1 teaspoon ground red cayenne pepper
- Wearing protective gloves, break up the chilies into small pieces, and remove the seeds (or leave the seeds in for a hotter and slightly bitter flavor).
- Toast the chilies, cumin, coriander, cloves, and allspice in a dry skillet over low heat, stirring continually until you can smell the peppers (about two minutes). Depending on the size of the skillet and the amount of peppers you may need to do more than one batch.
- When the toasted ingredients are cool, pour them into a food-processor or blender along with the other ingredients, and grind it into a powder. Do not open the food processor lid until the powder settles.
- Store in an airtight jar.