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Make Your Own Chipotle Chili Powder - Spice Mixes of the World #21
April 03, 2014

Make Your Own Chipotle Chili Powder and Add a Smoky, Spicy Flavour to Your Home Cooking


3rd April 2014 -- Issue #21

Table of Contents

1. Recipe of the Week - Make Your Own Chipotle Chili Powder Using Whole Ingredients

2. The Easier Way Using Ground Ingredients

3. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

4. My Facebook Page

5. My Recipe Book

If you want authentic chipotle chili powder, you'll need whole dried chipotle peppers. However, any dried pepper will do and will still add superb flavours and mouthwatering aromas to your recipes!

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 6-7 tbsp)

6-8 chipotle peppers
2 tbsp smoked paprika
1 tbsp cumin seeds 
2 tsp onion powder
2 tsp garlic powder
2 tsp black peppercorns
1 tsp cayenne pepper
1 tsp sea salt

tbsp = tablespoon
tsp = teaspoon


  • Chop the chipotles into smallish pieces

  • Grind these pieces with the peppercorns, salt and cumin seeds

  • Sieve into a bowl

  • Stir in the paprika, cayenne, garlic and onion powders

    Store in an airtight container out of direct sunlight and use within 3 months.

    Note: To get even more flavours from the ingredients, dry toasting the whole spices and pepper pieces before cooling, grinding and combining is worth doing. See below for tips on this.

    You can see it on my site here.

    Click here for a ton of other chili powder recipes.

    Ingredients if using ground spices: (makes about 6-7 tbsp)

    3 tbsp ground chipotle powder (or any other chili powder)
    2 tbsp smoked paprika
    2 tsp ground cumin
    2 tsp onion powder
    2 tsp garlic powder
    1 tsp ground black pepper
    1 tsp cayenne pepper
    1 tsp salt

    tbsp = tablespoon
    tsp = teaspoon


  • In a bowl, mix the powders and salt together

    That's it!

    Store in an airtight jar. Use within 3 months.

    Click here for a ton of other homemade chili powders.

    How to Toast and Grind

    Lightly toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.

    Facebook Page

    To keep up to date with new recipes and herbs and spices info,

    I have a Facebook page you may like...

    My Spice Mix Book

    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newletter page

    Until Next Week,

    Jason -

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