Smoked Chili Powder

A smoky homemade chili powder built on dried ancho or chipotle peppers, toasted cumin and smoked paprika.

Course Seasoning

Keyword Ancho Pepper, Chipotle Pepper, Smoked Paprika

Prep Time 15

Cook Time 15

Total Time 30

Servings tablespoons

Calories 18kcal

Ingredients

8 to 10 ancho peppers dried, or dried chipotle peppers, or a mix of the two (not canned chipotles in adobo)
1/4 cup cumin seeds
1/4 cup smoked paprika
2 tablespoons garlic powder
2 tablespoons oregano dried, Mexican oregano if you have it
2 tablespoons onion powder
1 teaspoon salt

Instructions

Preheat oven to 200 degrees Fahrenheit.
Remove the stems from the dried chilies, split them open and shake out the seeds.
Place the dried chilies on a foil-lined baking sheet and bake 5 to 10 minutes, until the remaining liquid in the dried chilies is removed (crisp to the touch, but not burned). Let them cool for a few minutes, then break them into pieces.
In a dry skillet over medium heat (or in a toaster oven), toast the cumin seeds until fragrant, stirring often so they don't burn.
Using a mortar and pestle (or spice grinder), crush the chilies and cumin seed into a fine powder.
Place the chili/cumin mix into a bowl, then add remaining ingredients. Mix until fully combined.
Use immediately or store in an airtight container.

Notes

Use only ancho peppers for a milder smoked chili powder, or only chipotle peppers for a medium level of heat. A mix of the two falls somewhere in between.

Use dried chipotles (often sold as moritas), not canned chipotles in adobo sauce.

Nutrition