Why in the world would you want to make your own chili powder when this is a cheap item in the grocery store? Simply because it will be better than anything you can buy!
You will need 6 oz. Dried Chiles, seeded and cut lengthwise into 1-inch wide strips, 2.5 oz. Cumin Seeds, whole, .25 oz. Garlic Powder, a skillet and a blender before you start.
Whether you buy chilies at the store or harvest them from your garden you need to let them dry first. This recipe is a good reason to grow chili peppers in your garden. If you have not air dried your chili peppers first you can oven dry them in any regular kitchen oven. However, it may take several hours to a few days for the peppers to fully dry, depending on the size. It can also heat up your kitchen considerably if you’re drying on warm spring or hot summer day. With that in mind try to air dry them and have them ready before you start this process.
We grow chili peppers at Home Farm Herbery and this is the time of year we harvest them, air dry them and make great chili powder to sell at our Local Harvest web site and local Farmer’s Market.
Using either a knife or a pair of kitchen shears you cut off the stem and a section of the top off of 6 oz. dried Chiles I use a pair of rubber surgical gloves when I do this. Also if you have a sensitive nose I recommend a cheap face mask to keep from inhaling anything from this process.
Next empty out all the seeds and the membrane because you do not want anything in your chili powder that is not the same color as the outside of the chili. Now cut the chili into thin strips.
Using a dry skillet put in enough chilies to cover the bottom and heat the strips in batches until they are warm to the touch. (Remember to remove your surgical gloves!)
This heating process brings out more of the chilies’ flavor. This heating method is NOT to brown the chilies, just to heat them through and release flavor. When done with all your chilies set aside in a bowl.
Now take 2.5 oz. of Whole Cumin Seeds and heat them in a dry skillet just as you did the chilies. Remember, just warm to the touch. When they are done set them aside in a bowl or throw in with your previously heated chilies.
You will now need the blender and you fill the blender just 1/3 full and pulverize everything. Let it all settle down before you lift the top off. Gently empty it into another bowl and do another batch until your have ground up all your chilies and whole cumin seeds.
At this point gently stir in .25 oz. of good garlic powder. Store it in a tightly covered jar and keep in a cool, dark place as you would any good herbs. You have now created a chili powder that is more aromatic and deeply flavored than any thing you can buy. This red gold treasure will bring intense flavor to your chili, chili sauces, various meat rubs, or anything else you want to spice up.
This is so easy and inexpensive to make that it will make wonderful, welcomed and unusual gifts for your family and friends.
May the Creative Force be with you…
Arlene Wright-Correll
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excuse the above typos!
I’ve always been curious about what is in chili powder — it always seemed so exotic, and the heat varies with the brand. Thanks for sharing!