There’s something magical about the rich, smoky aroma of freshly made chili powder that store-bought versions just can’t match. In just 10 minutes, you can create a vibrant blend of earthy cumin, fiery chili, and warm paprika that will elevate every dish it touches. The texture is finely balanced, with a slight grit that releases its bold flavors as it cooks, infusing your meals with depth and complexity.
This homemade version lets you control the heat and spice levels, ensuring it’s perfectly tailored to your taste. Whether sprinkled over roasted vegetables, stirred into soups, or rubbed onto meats, it adds a robust, smoky kick that’s utterly irresistible. Once you try it, you’ll wonder how you ever settled for anything less.
Ingredients for Homemade Chili Powder
- 6 dried guajillo chiles (or 3 dried ancho chiles, stems removed and seeded)
- 3 teaspoons cumin seeds
- 1½ teaspoons coriander seeds
- ¾ teaspoon fennel seeds
- 1½ teaspoons dried garlic granules
- 1½ teaspoons smoked paprika
- ¾ teaspoon oregano
- Heaping ¼ teaspoon allspice
- Heaping ¼ teaspoon sea salt
- ⅛ teaspoon sugar
Step-by-Step Instructions
- Prepare the chiles: Use scissors to cut off the stems of the guajillo or ancho chiles. Cut each chile in half and remove the seeds.
- Toast the ingredients: In a dry skillet over low heat, toast the chiles, cumin seeds, coriander seeds, and fennel seeds until fragrant, about 30 seconds. Be careful not to burn them.
- Tear the chiles: Tear the toasted chiles into small pieces for easier grinding.
- Grind the spices: Transfer the torn chiles, toasted seeds, garlic granules, smoked paprika, oregano, allspice, salt, and sugar to a spice grinder. Grind into a fine powder, working in batches if necessary.
- Store: Transfer the chili powder to an airtight container and store in a cool, dark place for up to 6 months.
Spice Up Your Dishes with Homemade Chili Powder
This homemade chili powder is incredibly versatile! Use it to season tacos, soups, stews, or even roasted vegetables. For a smoky twist, sprinkle it on grilled meats or mix it into marinades. Pro tip: Add a pinch to your morning scrambled eggs for a flavorful kick.
Store It Right for Maximum Freshness
Keep your chili powder in an airtight container, like a glass jar or spice tin, and store it in a cool, dark place. It will stay fresh for up to 3 months. For longer storage, consider freezing it in a sealed bag to preserve its vibrant flavor.
Customize Your Blend with Recipe Variations
Experiment with different dried chiles, like chipotle for extra smokiness or arbol for a spicier kick. You can also adjust the spice level by adding cayenne pepper or reduce the heat by using milder chiles. Feel free to tweak the ratios to suit your taste!
Time-Saving Tips for Busy Cooks
If you’re short on time, skip toasting the spices and chiles—though toasting enhances flavor, the powder will still taste great without it. Alternatively, make a double batch and store the extra for future use. Bonus: Pre-measure the ingredients for quick assembly next time.
Essential Equipment for Perfect Grinding
A high-quality spice grinder or coffee grinder dedicated to spices is key for achieving a fine, consistent powder. If you don’t have one, a mortar and pestle works, though it may take a bit more effort. Clean your grinder thoroughly after use to avoid flavor cross-contamination.
Homemade Chili Powder
Ingredients
- 6 dried guajillo chiles or 3 dried ancho chiles
- 3 teaspoons cumin seeds
- 1½ teaspoons coriander seeds
- ¾ teaspoon fennel seeds
- 1½ teaspoons dried garlic granules
- 1½ teaspoons smoked paprika
- ¾ teaspoon oregano
- Heaping ¼ teaspoon allspice
- Heaping ¼ teaspoon sea salt
- ⅛ teaspoon sugar
Instructions
- Use scissors to cut the stems off the guajillo or ancho chiles, then cut each chile in half and remove the seeds.
- Toast the chiles in a dry skillet over low heat with the cumin, coriander, and fennel seeds until fragrant, about 30 seconds.
- Tear the chiles into small pieces and transfer them to a spice grinder.
- Add the cumin seeds, coriander seeds, fennel seeds, garlic, paprika, oregano, allspice, salt, and sugar. Grind into a powder, working in batches if necessary.