I make my own chili powder. I do not go so far as to blacken my own chilis and pound them to dust or anything. But I don’t like any of the commercial chili powders I have tried, so I looked through a couple of recipe blends and put together this one with elements from several different ones. I liked it so much that I used almost all of it and it is time to make a new batch.
Exhibit A. Time to Make More
The components. Notice again the laptop in the background on top of my messy kitchen table.
I start with three tablespoons of ancho chili powder. This is a fairly mild blend, so I use ancho as the base.
Add one tablespoon of cumin.
Two teaspoons Mexican oregano. You can see from the photo above that I got this and a lot of the other ingredients from Penzey’s by mail order, because that is apparently the place to go for specialty spices according the food interweb. There is actually a Penzey’s store not far from here in Chestnut Hill that I want to visit sometime. Maybe that will be a future car date.
Two teaspoons garlic powder.
One teaspoon coriander.
One-half teaspoon of black pepper. I didn’t actually measure this out, I just ground up a bit.
One teaspoon of sea salt.
Two teaspoons chipotle chili powder.
One teaspoon smoked paprika.
One teaspoon sweet paprika.
One-half teaspoon cayenne pepper.
And two teaspoons onion powder.
I took the easy way out and poured it through a funnel.
Because of the way I had layered the ingredients, it came out looking like one of those ’70s sand art sculptures. Now you can do what you always wanted to do to those – shake it all up.
Here it is all evenly distributed and ready for any recipe calling for chili powder.