For authentic chipotle chili powder, you're going to need whole dried chipotle peppers. These are readily available in specialist shops or online, but if you can't get them other varieties, anchos for example, are perfectly acceptable. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 6-7 tablespoons)
6-8 chipotle peppers
1 tbsp cumin seeds
4 tsp smoked paprika powder (or regular paprika)
2 tsp onion powder
2 tsp garlic powder
2 tsp black peppercorns
1 tsp cayenne pepper
1-2 tsp salt (see note below)
tbsp = tablespoon
tsp = teaspoon
Salt Note: I recommend using a quality rock/sea/kosher salt but you could use regular table salt if that's all you have available.
Ingredient Note: I recommend using whole spices where you can when making your blends. If you don't have them all available, swap with pre-ground powders but halve the amount you use. So instead of 1 tablespoon of whole cumin seeds you would use ½ a tablespoon of pre-ground cumin etc. Reduce the peppercorns likewise if you only have ground pepper and stir in with any other powders when making.
Store your chipotle chili powder in an airtight jar out of direct sunlight and use within 3 months before making a fresh amount.
Toasting Note: Whilst the dry toasting step is not absolutely necessary to get a fab tasting blend, I do highly recommend it!
The heat helps release even more flavours and aromas from the ingredients.
And it literally takes 5 minutes or so from start to finish. Click here to read more on toasting and grinding. (Link opens in new window)