I make my own chili powder because it makes the most fantastic tasting chili. All you need is 10 minutes to roast and blend a few easily found spices and herbs. It is a little more work than simply mixing together powdered spices or buying chili powder at a store, but you will be over the moon when you make your next pot of chili!
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Why make your own chili powder?
I started making my own chili powder because I found that most store bought blends are nothing more than a mix of paprika, cumin, oregano and garlic. Because chili is a food I usually make when I don't have a lot of time on hand, I like seasoning it with a more complex blend of spices and herbs so I don't have to spend a lot of time tweaking other ingredients to get that rich, smoky taste.
My homemade chili powder needs just a few whole and powdered spices and two herbs - oregano and sage. All of the ingredients are carefully balanced for the best flavor. Try making it once and you'll never go back!
If you have never made your own spice blends, you might find the idea intimidating, but I assure you it couldn't be easier. Here are just a few reasons why you might want to make your own spice mixes instead of buying them:
- Better flavor: Homemade spice blends taste much, much better. Because you start out with whole spices and roast them to release the aromatic oils, you get a much fresher, stronger flavor.
- No preservatives: Many store-bought blends, including chili powder, contain anti-caking agents and preservatives, which never fail to make me uncomfortable. When I make my own spice blend I know everything in there is 100 percent natural and wholesome.
- Quick and easy: You can make nearly any spice blend in 10 minutes, tops, including this homemade chili powder.
- More affordable: Whole spices retain their flavor much longer than powdered spices do, and you need just a few for every powdered blend recipe you make. When you buy and store whole spices correctly and make small batches of powdered blends, you will save money and eat better. You will also need less of the spice powder in your recipes because your homemade blend is so much more flavorful.
Recipe card
Homemade Chili Powder
Ingredients
Whole spices
- 2 guajillo chili peppers
- 2 arbol chili peppers
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 10 whole peppercorns
Powdered spices and herbs
- 1-2 tablespoon paprika (use more if you want a deeper color)
- 1 tablespoon garlic powder
- 1 tablespoon onion flakes or onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried sage
Instructions
Toast whole spices
- Place the guajillo and arbol peppers on a skillet along with the coriander seeds, cumin seeds, fennel seeds and whole peppercorns. Toast over medium-low heat until very aromatic, about five minutes. The coriander seeds should be a couple of shades darker.
- Remove the toasted spices to a plate and add in the powdered spices and herbs - paprika, garlic powder, onion flakes, oregano and sage. Mix.
Blend spices
- When the spices have cooled, place them in a blender or spice grinder. Blend into a fine powder.
Notes
- Guajillo peppers: These have a rich, fruity taste and they are just mildly spicy. They not only add flavor to the chili powder, they also add to it an appetizing red hue.
- Arbol peppers: Arbol peppers are quite spicy and their main function in this recipe is to impart heat.
- Fennel seeds: You won't find fennel seeds in most store bought chili powders, but these tiny seeds add a nice note of sweetness to the chili powder. I highly recommend using them.
- Sage: This is another ingredient you might not often see in chili powder blends but I like to add some both for its amazing flavor and for the smokiness it adds to this powdered spice blend.
Nutrition Information
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How to make chili powder
Toast spices
Place the chili peppers, coriander seeds, cumin seeds, fennel seeds and peppercorns on a skillet. On medium-low heat, toast the spices, stirring frequently, until they are very aromatic and the coriander seeds are a couple of shades darker.
Add powdered spices and herbs. Cool.
Remove the toasted whole spices to a plate. Add the paprika, garlic powder, onion flakes or powder, dried oregano and dried sage to the whole spices. Mix.
Blend
Place all of the cooled spices and herbs in a blender or spice grinder and blend to a powder.
Chili powder FAQs
I would describe this chili powder as moderately spicy. You can tweak the number of arbol chili peppers, or skip them altogether, for a very mildly spiced blend. For a spicier blend use more arbol chili peppers.
Yes. I use a combination of guajillo peppers, which are mild and fruity, and arbol peppers, which have a sharp, clean heat. Together, they add moderate and complex heat to the chili power. You can substitute the guajillo peppers with ancho chili peppers or any other milder pepper, and the arbol peppers with chipotle chili peppers, which are very spicy, or moderately hot dried Indian peppers like Kashmiri chili peppers or byadgi chili peppers
You can also add cayenne instead of the chili peppers. Add up to one tablespoon along with the other powdered spices (don't toast it!).
You can use the chili powder in so many dishes besides chili! Sprinkle it over roasted vegetables, add it to stews and soups, use it as a spice rub for tofu or tempeh steaks, use it to spice up your Tex Mex dishes like this vegan Frito pie or vegan enchiladas, and more.
Store the chili powder in an airtight jar or container in a cool, dark cupboard in your kitchen or pantry, away from sources of heat. Stored correctly, the spice blend should retain its flavor for a year or even two. If you have room in the fridge or freezer, store your spices there to preserve them even longer in moisture-proof, airtight and freezer-safe jars.
Sujata says
Thank you for posting so many great recipes. I love your name, dear Vaishali. You make me think of Vaishali ki nagarvadhu--Amrapali. Be well and take care.