After finding so many of the store-bought options flavorless, we decided to learn how to make chili powder, and I am so happy that we did. The food coming out of our kitchen has never been better. I use this homemade chili powder for many recipes on Inspired Taste, including our homemade beef chili, vegetarian chili, this easy enchilada sauce, and my favorite fajitas. I also use it as a base for this homemade taco seasoning.
Key Ingredients
Chiles: To make this truly the best homemade chili powder, we’ll start with whole dried chiles. You can buy them at larger supermarkets, Mexican markets, or online (they are inexpensive and last a while in your pantry). Plus, you can use leftover whole chiles to make our homemade enchilada sauce or this Texas red chili! I use three types of peppers in my blend, but you can always experiment with other chile peppers: Spices: To round the flavor of our homemade blend, we stir in ground cumin, oregano, and garlic powder. Then, to add a bit more smokiness and color, I love adding smoked paprika.
How to Make Homemade Chili Powder
There are three simple steps for preparing the dried chiles for your chili powder. Cut the stem and remove the seeds. The seeds can be bitter, so get rid of them. Use a pair of kitchen scissors to cut the stem away and then shake or scrape the seeds from the inside of each pepper. If you have sensitive skin, wear gloves to prevent the oils from getting on your hands. Also, be careful not to touch your eyes while working with peppers (ouch!) Cut each cleaned pepper into small pieces, then add them to a dry skillet over medium heat and toast until fragrant. This is my favorite part, the kitchen smells incredible! Finally, grind them. Add the toasted chile peppers to your blender and blend until finely ground. Wait to open the lid, though. Let the dust settle for about a minute after blending. You don’t want a cloud of ground chiles in your face. Now, it’s time to add spices to make the chili powder sing. We add garlic powder, ground cumin, oregano, and smoked paprika. Add everything to a spice jar, shake it up, and store it in a dark pantry for up to six months. You can play around with other spices if you like. Onion powder, a little heat from cayenne pepper, or sweet paprika are great options. 3 dried Guajillo chiles 3 dried New Mexico chiles 1 tablespoon ground cumin 2 tablespoons garlic powder 1 tablespoon dried oregano 1 teaspoon smoked paprika 2Cut each cleaned pepper into small pieces, then add them to a dry skillet over medium heat. Toast them, stirring occasionally, until fragrant, about 5 minutes. 3Add the toasted chiles to a blender and blend until finely ground. Leave the lid in place until dust settles so you do not get a cloud of ground chile peppers in your face. 4Add ground chile peppers to a spice jar, then top with cumin, garlic powder, oregano, and smoked paprika. Seal the jar and shake. 5Store the chili powder in a cool, dry place for 6 months.
