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homemade chili powder recipe –tasty, fresh, and easy to make

June 24, 2009

Okay, there’s nothing wrong with a cooking shortcut here and there.  In fact, as you can see in some of my recipes, I take my fair share.  Aside from being admittedly lazy, the occasional shortcut lets me focus on other things like writing and taking photos of everything I cook to share with the world…

However, I won’t take a shortcut if the resulting flavor or food is compromised.  Case in point:  store bought chili powder is indeed much compromised –it’s stale, weak, and dusty in taste texture.  Not good eats.  Fret not –make a batch of your own chili powder and you’ll be good to go for 6+ months.


14 red, dried New Mexican chili peppers –remove the stems and seeds.  Don’t waste you’re time or money at a so-called upscale shopatorium -fine em’ for cheap on the internets.

1 tsp cumin seeds.  Use the ground stuff if that’s all you have.

1 tsp smoked paprika

1 tsp garlic powder

.5 tsp salt

A tiny little part of a cinnamon stick –equivalent to .5 tsp or less ground (real cinnamon is very much preferred -the ‘cinnamon’ sticks you have in your pantry are most likely cassia).  Use just a bit of ground stuff if that’s all you have.

.5 tsp ground oregano

.5 tsp ground cayenne pepper (optional)


Add all the ingredients into a spice or coffee grinder and grind away until a fine powder.  Chili powder coffee is not high on my list, so don’t let the wife in on this.

Once a fine powder, transfer the chili powder to a airtight jar or container.

Use on/in:

Mexican/New Mexican roasted vegetables, refried bean, shredded chicken and taco sauce, and anything else that needs a bit of life added to it.

*Real* chili powder

*Real* chili powder

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