Chili Powder
An earthy, aromatic homemade blend of dried chiles, cumin, oregano, and garlic. This classic American chili powder skips the fillers and anti-caking agents found in store-bought versions, giving you a fresher, more vibrant spice blend that transforms any pot of chili, tacos, or roasted vegetables.
For 16 servings
- prep · ~2 min
Prep the dried chiles.
1.Wipe chiles clean with a damp paper towel.2.Cut off stems, slit open, and shake out all seeds.3.Tear chiles into flat 1-inch pieces. - roast · ~3 min
Toast the chiles and cumin.
1.Heat a dry skillet over medium heat.2.Add chile pieces in a single layer and toast 30-60 seconds per side until fragrant and pliable—not burnt.3.Transfer chiles to a plate. Add cumin seeds to the same skillet and toast 30 seconds, shaking often, until aromatic.TIPDon't over-toast the chiles—once they smell fruity and earthy, pull them. Burnt chiles taste bitter. - mix · ~1 min
Grind into a fine powder.
1.Add cooled chiles and cumin seeds to a spice grinder or blender.2.Add garlic powder, oregano, smoked paprika, and salt.3.Grind in pulses until a fine powder forms, about 30-45 seconds.4.Let the dust settle for 10 seconds before opening the lid. - prep · ~1 min
Sift and store the chili powder.
1.Pour powder through a fine mesh strainer to catch any unground bits.2.Transfer sifted powder to an airtight jar.3.Store in a cool, dark cupboard for up to 6 months.TIPSave any coarse bits left in the strainer to steep in soups or braises for an extra kick.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast dried chiles just until fragrant—30 to 60 seconds per side—to avoid bitter burnt notes.
- 2Let the ground powder settle for 10 seconds before opening the grinder lid to avoid inhaling fine chili dust.
- 3Sift the finished powder to remove stubborn chile skin fragments, then save the coarse bits for simmering in broths or beans.
- 4Store the chili powder in an airtight jar in a cool, dark cabinet; it stays vibrant for up to 6 months.
- 5For extra depth, use Mexican oregano instead of Mediterranean—it has a earthier, slightly citrusy note that complements the chiles.
- 6Make a double batch and give half as a gift—homemade chili powder makes a thoughtful, shelf-stable present.
Adapt it for your goals.
Smokier Blend
Replace one ancho chile with one chipotle meco or morita chile for a deeper, campfire-smoky heat that's excellent in barbecue rubs or smoky chili.
Extra HotExtra-Hot
Add 1–2 dried árbol or pequin chiles (veins and seeds included) to the toasting mix for a sharp, straight-forward heat without altering the base flavor profile.
Coriander LimeCoriander-Lime
Add 1 teaspoon whole coriander seeds to the cumin toasting step, then grind with a pinch of dried lime zest for a brighter, almost citrusy chili powder.
No SaltNo-Salt
Omit the pinch of salt so you can control salt levels per dish—ideal for anyone on a low-sodium diet or who wants to use this powder in multiple cuisines.
Why this is on our healthy list.
Rich in Antioxidants
Ancho and guajillo chiles are high in capsaicin and carotenoids, which help fight inflammation and oxidative stress.
Natural Digestive Aid
Cumin seeds and oregano both contain compounds that can support digestion and reduce bloating.
Minimal Additives
Unlike commercial chili powders, this blend contains no anti-caking agents, fillers, or added sugars—just pure spices.
Low in Sodium
With only a pinch of salt, this recipe lets you control your sodium intake without sacrificing depth of flavor.
Frequently asked questions
Yes—the flavor is brightest right after grinding, though it will mellow slightly over the first 48 hours as the oils integrate.
