This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love To Make Chili Powder
Growing up, my mom always had a cabinet packed with dried herbs and spices, some of them she had dried herself from our garden. It was just part of how she made things work to save money. She still says to this day, “Kaleb, since your dad was a farmer, we didn’t have much money, and I had to help in any way possible.”
So preserving, whether it was canning tomatoes, drying herbs, or making spice blends, was a part of our life.
That’s a big part of why I still love making my own spice blends today. This chili powder is the perfect example. It uses a handful of dried chiles and oregano, but the flavor is bold, bright, and so much better than anything you’d find at the store. And since you’re making it yourself, you can tweak the heat to get it just right for your spice cabinet.
Here are reasons to love this chili powder:
- Bold, complex flavor in just 4 ingredients
- Customizable heat level to be precisely what you prefer
- No additives or fillers like in store-bought blends
- A great way to use up peppers from the garden or farmer’s market
Chili Powder Ingredients
Only 4 ingredients are needed to make your own chili powder at home.
- Chiles de árbol – These pack the heat and give the blend its fiery backbone.
- Ancho chiles – Mellow and slightly sweet, these add depth and a subtle smokiness.
- Hot red chiles – Depending on the variety, these boost the spice and color.
- Dried oregano – Earthy and herbaceous, this rounds out the blend with a savory note.
How to Make Chili Powder at Home
There are 3 easy steps to make this recipe.
Step 1: Prep – Using your hands, carefully open each dried pepper, removing the seeds and stems. Spread the cleaned peppers on a baking sheet in a single layer.
Step 2: Toast – In a preheated 425°F oven, toast for 4-6 minutes, until they puff slightly and become crisp. Remove from the oven and let cool for a few minutes.
Step 3: Grind – Break the toasted peppers into smaller pieces and place in a spice grinder or food processor. Add the dried oregano and pulse or grind until a fine powder forms.
Store in an airtight jar in a cool, dark place.
Recipe Tips
I want to make sure your recipe works perfectly, so here are some things to keep in mind.
- Watch closely while toasting – Peppers can burn quickly, so keep an eye on them after the 4-minute mark.
- Remove seeds and stems – This ensures a smoother texture to the end result.
- Grind in batches if needed – If your grinder is small, split the mixture to avoid uneven grinding.
Serving & Storage
To serve: This chili powder is perfect sprinkled over roasted vegetables, mixed into ground meat, or added to soups and stews, especially chili. It’s also great stirred into a marinade or incorporated into a dry rub for meat.
To store: Store in an airtight container in a dry pantry spot. The spice mixture should last for up to 6 months, but will likely be the most intense and flavorful in the first 3-4 months.
Ways to Use This Chili Powder
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Homemade Chili Powder
Ingredients
- 3 dried chiles de árbol
- 2 dried ancho chiles
- 3-4 dried hot red chiles
- 1 tsp dried oregano
Instructions
- Preheat oven to 425°F.
- Prepare: Using hands, open the 3 types of peppers, clean out the seeds, remove the stems, and place them on a baking sheet.3 dried chiles de árbol, 2 dried ancho chiles, 3-4 dried hot red chiles
- Toast: Place the baking sheet into the preheated oven. Let toast 4-6 minutes until slightly puffed and crisp. Remove from the oven and let cool slightly.
- Grind: Break the dried chiles into smaller pieces and place them into a food processor or spice grinder. Add oregano and grind to a fine powder.1 tsp dried oregano
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
