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Chili Powder with Ancho from Scratch

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Chili powder is a simple, DIY spice blend that you can make from scratch with dried chiles. With this recipe you can completely control both the flavor and the heat. I’ve even given you a list of the different types of peppers you can use and the flavors they impart to this homemade chili powder!

For this recipe you’ll need: a variety of dried chiles, whole cumin seed, Mexican oregano, smoked paprika, garlic powder, roasted cinnamon, stevia or sugar as desired

Jar of homemade chili powder with title text overlay.

Fresh Ingredients – Real Flavor

If you want the most flavor you’ll need the freshest ingredients. Spices and herbs begin to lose their potency once they’re ground. After about 60 to 90 days they hold just a fraction of the flavor they once had.

So, how long ago was that chili powder you bought at the store put together? When was the cumin seed ground?

If you have never had real, homemade chili powder from scratch you haven’t had chili powder. I am not talking about buying tired herb powders at the grocery store, either.

Fresh Ground Chiles, Whole Spices

I am talking about toasting dried chiles and whole spices, then grinding them into a vibrant mixture that is so good you almost want to eat it with a spoon.

I literally have mixed this with butter and spread on bread. I am not kidding — this stuff is good. Do not dump cayenne and cumin into a jar and call it homemade chili powder, y’all. It’s just….

Well, bless your heart, don’t do it. 

Real chili powder, like what you are going to make from now on, is smoky, spicy, and layered with flavor from the use of several types of dried chiles.

How to Use Dried Chiles for Chili Powder

Here is what I use and why. Once you get some experience you can experiment with other combinations. There are so many peppers to try!

  • Cascabel – Doesn’t add much heat but the cascabel pepper has a smoky, nutty flavor that adds depth to the chili powder.
  • Habenero – Hot Damn! The habenero peppers are in here for the heat but they also add a fresh, citrus flavor.
  • Guajillo  – Alton Brown described it best when he called it a spicy raisin. Guajillo chiles are not very hot but they have a green tea and berry flavor that adds a uniquely sweet flavor to the chili powder.
  • Chipotle  – Chipotles are rich, fruity, and smoky. They are (obviously) my favorite because they add a seductive, sexy flavor to all kinds of foods and the heat doesn’t smack you in the face. It twines around you seductively, warming and gentle until it gets comfortable and then it opens up with a fiery kiss you’ll remember forever
  • Ancho – Sweet, smoky goodness with a kick of heat, ancho peppers are the dried form of Poblanos. These may or may not be in my chili powder, depending on my mood.

I don’t always use the same peppers in the same ratios when I make my homemade chili powder seasoning  – it kind of depends on the flavor I want. This is my foundation recipe and it’s what I use most often.

If you want your chili powder to be a little hotter leave some of the seeds in when you grind it, otherwise save the seeds to be used in anything you’d use crushed red pepper in.

Image of Various Types of Chiles

Dried chiles to use in homemade chili powder - each variety is labeled.

Tips for Homemade Chili Powder

Making chili powder from scratch is easy! Here are some things that I have learned from experience.

  • Choose dried peppers that are glossy and still pliable. If they are too dried out they won’t have any flavor.
  • Always keep them in an airtight container and they’ll keep for a long time. I buy crazy huge amounts of them.
  • Keep your chili powder in a cool dry place. I like to keep it in canning jars because I think that the glass keeps it fresh.
  • If you are looking for a really neat homemade gift try a jar of this with a little raffia bow on it. Get ready, because once you start using this people are going to be asking how you make your chili.
  • You are instructed to toast the chiles and cumin seed. If I am doing several chiles, like in this recipe, I’ll use the oven and watch them carefully. If I am doing just one or two I will use a heavy, cast-iron round griddle, also called a comal.
  • You’ll need the comal to toast the cumin seeds, too. The toasting is an important part of getting the full flavor of the ingredients.
  • Always shake the jar of homemade chili powder before using.

More Kitchen Basics

So many things that we’ve gotten used to buying can be easily made at home and have much better flavor. Here are some of my favorite basic recipes for your pantry.

  • Dry Rub Recipe is smoky, spicy, sweet, and salty – it brings the “Hot Dang!” to your next cook out. 
  • Cocoa Cardamom Steak Rub has a smoky chocolate flavor that is brightened with the citrus kick of cardamom. Smoked paprika and a pinch of chili powder round it out nicely.
  • Coffee Chipotle Meat Rub lends a smoky, complex flavor to all kinds of meat.
  • Texas BBQ Sauce is a rich, smooth bbq sauce that’s addictive. This might be the first barbecue sauce that you wanted to just eat with a spoon.
  • Chimichurri Sauce that’s truly authentic is made with parsley and no cilantro but this twisted Texas version has all of that southwestern flavor that goes so well will a perfectly grilled steak!
  • French’s Copycat Fried Onions are a copycat of French’s onions (or Durkee onions) and are so easy to make at home! These are crispy with plenty of onion flavor and a little spicy kick from the coating that’s used.
  • Mole Sauce joyously exalts all of the delicious flavors in authentic Mexican mole sauce. Unlike the traditional version, this is done in about 30 minutes but it has all the flavor and texture of your Abuela’s secret recipe. Use it on enchiladas, chicken, burritos, tacos, and more!
  • Enchilada Sauce from scratch is an easy, smoky, fiery jar of yumminess.
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Chili Powder FAQs

Here are the questions I am most frequently asked about this recipe.

What is chili powder made of?

Chili powder varies from brand to brand and recipe to recipe. It’s a blend of Latin-American spices like cumin, ground dried chiles, Mexican oregano, and others depending on the individual recipe.

Can chili powder replace paprika?

Actually, yes it can in most instances! Chili powder can easily replace paprika or Cajun spice blends. The flavor isn’t going to be exactly the same but it will still be delicious!

What’s the difference between chili powder and Indian chili powder?

Indian chili powder is most often pure, ground chiles while the chili powder we know best in the US is a blend of chiles, cumin, and other herbs.

You May Need

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What’s new? A brand new store full of things to help you make the recipes, celebrate the days, and create the memories! Check out Restless Chipotle & Co. As always, thanks so much for being a part of Restless Chipotle! 

If you have trouble finding the chiles you can get them on Amazon. If you can’t find one kind just substitute with another type of dried chile. 🙂 Here are the guijillo chiles and you’ll find many more types as well.

Homemade Chili Powder with Ancho

The Scoville Scale is what’s used to measure the heat of chiles. This chart can help you decide which peppers to add to your chili powder. Experiment with different peppers and different combinations to get exactly what you want.

Look, once you try this homemade chili powder you won’t be buying it again. You’re welcome.

If you love this recipe please give it 5 stars!

jar of homemade chili powder
4.75 from 8 votes

Homemade Chili Powder from Scratch

Print Add to Collection
Spicy, smoky, homemade chili powder is like nothing you’ve ever tasted. Homemade chili powder is inexpensive and delcious!
Course Pantry Basics
Cuisine American – Southwest
Keyword fall,southwestern,spice blends,spicy
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 16
Calories 30
Author MARYE AUDET-WHITE
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

Ingredients

  • 2 Cascabel chilies
  • 2 dried habenero
  • 3 guajillo peppers
  • 3 chipotle peppers
  • 1 ancho chiles
  • 2 teaspoons whole cumin seed
  • 1 teaspoon dried Mexican oregeno
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon roasted cinnamon
  • Pinch of white stevia powder, optional

Instructions

  • Preheat the oven to 350°F.
  • Place all of the peppers in a single layer on a heavy baking sheet.
  • Bake for 5 minutes, or until you can smell the chiles and they are hot when you touch them. Don't over-bake them.
  • Let the chiles cool and remove the seeds.
  • Save the seeds for seasoning other things.
  • Toast the cumin seed in a heavy skillet or on a comal. Let the skillet get hot.
  • Add the cumin seed and heat for up to 1 minute, stirring constantly.
  • The cumin should change color but don’t let it burn.
  • Add the cooled chiles and cumin seed to a blender.
  • Blend on high until the ingredients are powdered.
  • Add the remaining ingredients and blend.
  • Store tightly covered in a cool,dark pantry.

Notes

Shake before using.
Tips
  • Choose dried peppers that are glossy and still pliable. If they are too dried out they won’t have any flavor.
  • Always keep them in an airtight container and they’ll keep for a long time. I buy crazy huge amounts of them.
  • Keep your chili powder in a cool dry place. I like to keep it in canning jars because I think that the glass keeps it fresh.
  • If you are looking for a really neat homemade gift try a jar of this with a little raffia bow on it. Get ready, because once you start using this people are going to be asking how you make your chili.
  • You are instructed to toast the chiles and cumin seed. If I am doing several chiles, like in this recipe, I’ll use the oven and watch them carefully. If I am doing just one or two I will use a heavy, cast-iron round griddle, also called a comal.
  • You’ll need the comal to toast the cumin seeds, too. The toasting is an important part of getting the full flavor of the ingredients.
  • Always shake the jar of homemade chili powder before using.

Nutrition

Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 145mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1993IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

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    Easy DIY chili powder seasoning mix recipe! SO fresh because you make it from a mixture of chiles that you grind yourself to get the perfect flavor for you. #simple #homemade #chili #best #restlesschipotle

    About Marye

    Marye Audet is an experienced freelance writer, editor and blogger who lives just outside of Dallas, Texas with her family. A published author, Marye believes that gathering friends and family around the table ultimately strengthens society as a whole - and there's no better way to do it than with Southern comfort food.

    Reader Interactions

    Comments

    2. Trina

      Hi, can you give some suggestions on where I might get the different chilies online? I live in NW Montana and good luck with chilies or sushi!

      Reply

    3. brent

      I only make from-scratch chili powder so this recipe intrigues me. I know what you are saying: it’s never the same quantities, one plays around. The majority of the chili powder world is centered around ancho/guajillo and the rest is up to you…

      For the heat I’ve always been content with arbol and puya chilies. They never come smoked.
      What you are proposing is getting smoked jalapenos (chipotle) and smoked habaneros (I’ve never seen dried habs unsmoked). I’ve used them.

      Let me get to the point. You’re a Texan, I’m an AZ person. We both grew up with spicy food. I love the heat, but on a 1-10 scale, a 6-7 is my preference. If there is such a thing as a 1-10 scale.

      The smoked jalapenos/habaneros seem like they would automatically make this top out at the 10 scale. Especially since they out-number the gaujillo-ancho base. The cascabels are a nice touch. Are the remaining ingredients going to tamp down the heat?

      Or am I over-thinking? I know “hot” is subjective, but interested in your take on the heat level here. Thanks for any time given to me,

      Reply

    4. Susan Whitehouse

      5 stars
      Hi Marye,

      Thanks for this chili powder recipe. It smells divine! I had a look at the Taco Seasoning recipe via the link below the Chili Powder recipe. Onion powder appears to be the only ingredient that isn’t already in the chili powder. I’m wondering if the taco seasoning tastes much different than the chili powder? Otherwise it makes sense to me to use this wonderful homemade chili podwer as taco seasoning as well.

      Thanks again!

      Susan

      Reply

      • Marye Audet

        Hi Susan – the taco seasoning isn’t my recipe (I need to post mine!) so I don’t know if it would work or not. My taco seasoning is a bit different.

    5. Gerry

      Does everything you make in your blender afterward taste spicy? I’m hesistant to do this to my vitamix, but this is too big to do in my coffee/spice grinder. Thanks Marye! Sounds terrific!!!

      Reply

    8. Cy

      I have smoke, dried, and ground my peppers. Do you have an estimate of the volume of the peppers to add with the other seasonings?

      Reply

    11. David

      5 stars
      Oh my, this looks to die for. I watched a Rick Bayless video on You Tube where he makes his own powder which prompted me to search for more information. I’ll be making this and messing with different combinations of dried chilies. Your descriptions are “alluring and sexy”. Living in CA, Mexican food is commonplace and delicious. Thank you so much.

      In fact, all your concoctions look marvelous which is why I’ll be growing and drying my own peppers next summer. Have a great Holiday Season.

      Reply

    12. phil

      This is incredible, thanks so much. I just made my first batch ever, and the first thought that came to my head was ‘oh my god, this is what chili powder is supposed to be.’

      Now, the real question is: how about a chili recipe to go with it? 🙂

      Reply

    13. Robert Stuart

      You call for roasted cinnamon in this recipe…is that something you can buy or do you just toast ground cinnamon in a dry skillet?

      Reply

    14. Rokhawg

      Probably a silly question, but is it a 1:1 substitution for “storebought” chili powder for a chili recipe? (i.e., if the recipe calls for 1/4 cup per 2 lbs meat of storebought, you would use 1/4 cup of your recipe for chili spice?) thanks! I just got hold of the dried peppers and will be trying to make up my own batch.

      Reply

    15. k.nathan

      Hi! I will definitely try your mixture once i got hold of different varieties of dried chilis.

      I got a question though, I dried 10 kilos of chilis under the sun for 3 days before then ground them. I placed the powder in several plastic containers and started using them. Then after a few months the color of the chili powder started fading until they all turned whitish and taste bad so i threw all of them in the trash including the unopened ones. Could it be because I did not roast them first?

      Also, do you remove the stems? I’m thinking of drying 5 kilos of chilis next month so I’m not sure whether i should remove the stems or not or will it have an effect on the taste and hotness.

      Thank you for this mixture.

      Reply

      • Marye Audet

        It sounds like your powder turned to mold because the chiles weren’t dried enough. I leave the stems on and take them off just before I use them but do be sure that your chiles are thoroughly dry before storing.

    16. BooDreaux

      5 stars
      You can get the same results with your own fresh chili’s. I grow a lot of my own, use my dehydraor then you can roast them. Still I do have to buy a number of the dried ones since some just won’t grow where I live in Central Florida.

      Here I grow and dehydrate: Habanero, Cayenne, Serrano, Tabasco, Ancho, Poblano, Scorpions & Jolokia’s. These grown fresh & dehydrated then roasted are awesome. Combine them with the other dried chili’s you can find in the specialty markets & you can make an infinite number of spice combinations. I’ve recently been roasting, then smoking garlic & dehydrating. Makes a terrific addition to your chili powder blend!!

      Allons Manger

      Reply

    17. kelley

      in your instructions, are you saying bake already dried chiles for 5 minutes? or can you buy fresh chiles and bake them for 5 minutes and that is sufficient? also, where do you purchase your chiles? thank you!

      Reply

      • Marye Audet

        Yes, you bake (or fry on a heavy, dry super hot griddle) dried chiles. It brings out the flavor. You are actually roasting. You cannot get the same results with fresh chiles.

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