Best My Special Chili Powder Recipes

BEST EVER HOMEMADE CHILI POWDER

Best Ever Homemade Chili Powder image

This homemade chili powder is much fresher than what you get in the store (unless you live in New Mexico or Mexico). At my house, this chili powder would only make enough to put in one batch of chili!

Provided by wildheart

Categories Tex Mex

Time 2m

Yield 1-3 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons paprika
1 tablespoon turmeric
1 tablespoon dried hot pepper (of your choice)
1/2 teaspoon cumin (cominos)
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 dash salt
1 dash ground cloves

Steps:

Mix all ingredients together.
This keeps for months on the pantry shelf.

Nutrition Facts : Calories 101.8, Fat 3.9, SaturatedFat 0.7, Sodium 176.9, Carbohydrate 19.3, Fiber 9.8, Sugar 3.4, Protein 4.2

EASIEST HOMEMADE CHILI POWDER

Easiest Homemade Chili Powder image

From Texas Home Cooking by Cheryl and Bill Jamison. This recipe is like the chili powder you would buy in the store (like Gebhardt's), only it doe not have added salt or other "secret" ingredients that manufacturers' sometimes add. Adjust the proportions of the ingredients to suit your own taste.

Provided by Miss Annie

Categories Southwestern U.S.

Time 15m

Yield 3/4 cup

Number Of Ingredients 5

Ingredients

1 1/2 ounces dried red chilies, medium heat,preferably ancho and new mexican (the origianl recipe used 4 to 2 respectively)
2 -5 dried red chilies, of greater heat,to taste (like Chile de arbol or cayenne)
1 1/2-2 tablespoons cumin seeds, toasted and ground
1 1/2-2 tablespoons garlic powder
1 tablespoon ground oregano (preferably Mexican)

Steps:

Preheat oven to 300ºF.
Break the stems from all chiles, and remove the seeds.
Transfer chiles to a baking sheet, and arrange them in a single layer.
Place pan in heated oven.
(The chile de árbol or cayenne pods will be toasted first, so remove them after 4-5 minutes).
Bake the larger pods and additional 4-5 minutes, until they are well dried.
When cool enough to handle, break them into 2 or 3 pieces each.
Transfer pieces to a blender, and pulverize briefly, until you have powder.
Add remaining ingredients, and blend just until combined.
Store chili powder in a jar with a lid, for up to 3 months.

Nutrition Facts : Calories 175.7, Fat 3.7, SaturatedFat 0.3, Sodium 40.7, Carbohydrate 34, Fiber 6.2, Sugar 13.8, Protein 8.4

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