Chili Powder with Ancho from Scratch

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

Jump to:

• Fresh Ingredients - Real Flavor
• Fresh Ground Chiles, Whole Spices
• How to Use Dried Chiles for Chili Powder
• Image of Various Types of Chiles
• Tips for Homemade Chili Powder
• More Kitchen Basics
• Chili Powder FAQs
• You May Need
• Homemade Chili Powder from Scratch
• 💬 Comments

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

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.
• This is a great place to try different types of salt - I love smoked salt in this!
• 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. 
• 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.

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.

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.