- Difficulty: Easy
- Yield: Close to 3/4 cup (makes 2 servings)
- Nutritional Information Per Serving:
- Calories: 187
- Total Fat: 4 g
- Saturated Fat: 0 g
- Carbohydrates: 36 g
- Dietary Fiber: 10 g
- Sugar: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
- Sodium: 40 mg
- Total Time: 15 minutes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Ingredients
- 3 ancho chiles, stemmed, seeded, and sliced
- 3 cascabel chiles, stemmed, seeded, and sliced
- 3 dried arbol chiles, stemmed, seeded, and sliced
- 2 tablespoons whole cumin seeds
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
Instructions
- Heat a medium nonstick saut pan or cast-iron skillet over medium-high. Add chiles and cumin seeds; shake the pan constantly for even toasting until aromatic, about 4-5 minutes. Cool completely.
- Blend toasted mixture with garlic powder, oregano, and smoked paprika to a fine powder. Let settle 1 minute before opening to minimize dust.
- Store in an airtight container for up to 6 months. Whip up this bold, smoky homemade chili powder in just 15 minuteselevate your tacos, stews, and rubs with fresh, vibrant flavor![1]
