Homemade chili powder

1 cup

Ingredients

Quantity Ingredient
2 Dried ancho chilies
2 Dried pasilla or mulato chilies
4 Dried chipotle chilies
2 teaspoons Cumin seeds
2 teaspoons Dried oregano
½ teaspoon Ground cinnamon

Directions

Preheat oven to 300øF. Stem the chilies and roast them on a baking sheet for 10 minutes, or until crisp. Let cool. Place the cumin seeds in a dry skillet over medium heat and cook for 30 seconds, or until fragrant and lightly toasted.

Break the chilies open and shake out the seeds. For a hotter chili powder, leave the seeds in. Combine the chili pieces, cumin seeds, and other spices and grind to a fine powder in a spice mill. Store in an airtight container.

Note: This powder isn't particularly hot, but it's loaded with flavor.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 164 Submitted By DIANE LAZARUS On 10-25-95

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