Homemade Chili Powder

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This homemade chili powder spice blend is ready in 10 minutes and you get enough for several uses to make the best chili ever!

Prep Time5

Cook Time5

Total Time10

Course: Spice Blend

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: tablespoons (approximately 5 uses)

Calories: 18kcal

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.

When the spices have cooled, place them in a blender or spice grinder. Blend into a fine powder.

Ingredient 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.