This homemade chili powder is a good one to try if you're feeling adventurous! This is a fairly complex blend of dried peppers, spices and oregano. It also makes use of the unique taste of ajwain seeds. (See the bottom of the page for links to more of my recipes)
Note: Use whole spices where possible for this chili blend. If it is more convenient you can substitute with pre-ground powders and halve the quantities. So you would use 2 teaspoons of pre-ground pepper instead of 1 tablespoon of peppercorns. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
What You'll Need: (makes about 8-9 tablespoons)
half a cup of dried peppers (your choice, hot or mild)
OR 8 tbsp flakes
3 tbsp cumin seeds
2 tbsp dried oregano
1 tbsp ajwain seeds
1 tbsp black peppercorns
4 tsp smoked paprika (or normal paprika)
4 tsp dried basil
2 tsp onion powder
2 tsp garlic powder
1-2 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store your homemade chili spices in a cool place in an airtight jar out of direct sunlight and use within 3 months.
Note: Like most of my blends on this site I recommend dry toasting the whole ingredients prior to grinding and combining.
This toasting greatly intensifies their flavour and aromas. See the grinding page for step-by-step tips on how to do this. (Link opens in new window)
A Tasty Blend of Dried
Mexican Powder Made
Collection of BBQ Rubs