Chili powder is a blend of ground dried chiles and various spices commonly used in Mexican, Tex-Mex, and Southwestern cuisine.
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It differs from pure ground chiles because it includes additional seasonings to enhance flavor complexity.
This homemade chili powder recipe is a game-changer for anyone who loves bold, fresh flavors in their cooking.
Unlike store-bought versions, which often contain fillers or excess salt, this blend is made with pure spices, giving you a deep, smoky, and slightly spicy kick. 🌶️
Perfect for chili, tacos, stews, BBQ rubs, and more, this mix balances earthy cumin, fragrant oregano, and rich dried chiles for an unbeatable depth of flavor.
It's completely customizable-adjust the heat level and spice ratios to suit your taste.
Ingredients You'll Need
- Dried chiles, ground: Use your favorite dried chiles, such as ancho, guajillo, or chipotle, for bold, smoky flavors. Remove seeds if you prefer a milder blend.
- Ground cumin: Adds a warm, earthy base.
- Dried oregano: Mexican oregano is best, but regular oregano works too.
- Garlic powder: Adds a subtle, savory flavor.
- Ground coriander: A light, citrusy undertone that enhances the seasoning.
- Ground cloves (optional): For a unique, slightly sweet depth.
See the recipe card for quantities.
How to Make Chili Powder
Note: Full instructions are provided in the recipe card below.
- Grind the dried chiles into a fine powder if using whole chiles.
- Combine all spices in a bowl or spice grinder, including cloves, if using.
- Mix well to ensure the flavors are evenly distributed.
- Transfer to an airtight container to maintain freshness.
- Store in a cool, dark place and use within one month for the best flavor.
Hint: Lightly toast the dried chiles in a dry pan before grinding for a richer, smokier flavor.
Storage
Storage: Store chili powder in an airtight container in a cool, dark place to preserve its freshness and potency. For the best flavor, use within one month.
Camila's Tips & Variations
- Dried Chiles: Use one or a mix of dried chiles for a balanced chili powder. Options include guajillo, pasilla, ancho, cascabel, chipotle, and árbol.
Ancho adds mild sweetness, pasilla brings earthy depth, guajillo provides tangy richness, chipotle adds smokiness, and árbol delivers heat.
I prefer pasilla or a mix with ancho for a rich, slightly smoky flavor with moderate spice. Adjust based on your heat preference. - Add a Sweet Touch: A pinch of cinnamon or cocoa powder can add warmth and depth to the mix.
- Customize to Taste: Play with the ratios or add smoked paprika, onion powder, or even a hint of allspice.
Frequently Asked Questions
How spicy is this chili powder?
The heat level depends on the chiles used. Ancho and pasilla are mild, while guajillo adds moderate heat. For extra spice, include chipotle or árbol chiles.
What dishes can I use this in?
Use it in chili, stews, tacos, BBQ rubs, marinades, soups, and roasted vegetables for a deep, smoky flavor.
How do I make this chili powder smokier?
Use chipotle chiles or lightly toast the dried chiles in a dry pan before grinding to enhance the smoky depth.
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Recipe
Chili Powder
Equipment
Ingredients
- 43 g (½ oz) dried chiles, ground
- 14 g (12 oz) ground cumin
- 2 g (1 tsp) dried oregano
- 1 g (½ tsp) granulated garlic
- 0.50 g (¼ tsp) ground coriander
- 0.50 g (¼ tsp) ground cloves (optional)
Instructions
- Combine all the spices, including the cloves, if desired. Store in a tightly sealed container and use within 1 month.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
