If you're making authentic Mexican chili powder then you're going to need authentic Mexican dried peppers. And how fiery (or not) you like your blends will determine what pepper you choose. Just a few popular ones you could consider using are: ancho, mulato, habanero, guajillo, arbol or pasilla. (See the bottom of the page for links to more of my homemade recipes)
What You'll Need: (makes about 8-9 tablespoons)
Half a cup of dried Mexican chilis (any variety)
2 tbsp sweet paprika powder (or regular paprika)
1 tbsp onion powder
1 tbsp black peppercorns
4 tsp garlic powder
2 tsp cumin seeds
2 tsp salt (see note 2 below)
tbsp = tablespoon
tsp = teaspoon
Store out of direct sunlight in an airtight container and in a cool place. Use within 3 months before making a fresh blend.
Note: For even more flavour you can dry toast the pepper pieces, cumin seeds and peppercorns prior to grinding and combining. Click to read more about this. (Link opens in new window)
Note 2: You could use any salt for this recipe, however, I do recommend using a good quality salt: sea/rock/kosher/flakes etc as these are a bit less processed and I think add better flavours to your seasonings and this is transferred to your home cooking. If however you only have regular table salt available it's fine to use that, you'll still get a fab tasting powder.
Ingredient Note: I use certain whole spices in the recipe above. If you haven't them whole, you can use pre-ground powders and reduce the quantity the recipe says by half. So for 2 teaspoons of cumin seeds you would use 1 teaspoon of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
A Chili Seasoning For
Red Chilli Powder With
A Range of Garam Masalas