Unfortunately, even when purchasing the best chili powder on the market, nothing an really quite match the taste and quality of the homemade variety. The reason is pepper stems. All too often, in the grinding process of the dried peppers, manufacturers don't always remove all of the stems. This will lead to meals that are grainy and lacking in flavor. Making this spice (or really mix of spices) at home will help you maintain a solid quality control over your dish.
- 1 1/2 oz dried ancho chili peppers
- 2-5 dried cayenne or Chile de Arbol peppers to taste
- 1 1/2-2 tablespoons cumin seeds, toasted, ground
- 1 1/2-2 tablespoons garlic powder
- 1 tablespoon ground oregano
Preheat the oven to 300 degrees. De-stem the dried peppers and remove all of the seeds. Place the peppers on a baking sheet so they're arranged in a single layer. Place the sheet in the oven and bake for 4-5 minutes. Remove the sheet and pull the hotter peppers (chile de arbol or cayenne) off and set aside. Put the Ancho peppers back into the oven to bake another 4-5 minutes.
Once all the peppers are baked, wait for them to cool, then break them up into smaller pieces and transfer to a blender and blend until you have a powder. Add the remaining ingredients and blend until everything is well combined.