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Home » Recipes » Cooking Basics

Chili Powder with Ancho from Scratch

Published: Aug 19, 2019 Last Updated: Nov 10, 2021 by Marye 1673 words. | About 9 minutes to read this article.

Spicy, smoky, homemade chili powder is like nothing you've ever tasted. Homemade chili powder is inexpensive and delcious!
Total time 20 minutes
Jump to Recipe

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!

First Published: July 29, 2014... Last Updated: August 19, 2019

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.
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

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.
  • 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.

jar of homemade chili powder
4.60 from 15 votes

Homemade Chili Powder from Scratch

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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
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

  • Comal
  • Blender

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
  • ½ teaspoon roasted cinnamon
  • Pinch of white stevia powder, optional

I earn a commission from Instacart from qualifying purchases.

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 Facts

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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    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Michelle Benson

      October 04, 2018 at 2:25 pm

      4 stars
      Cinnamon? What does it do?

      Reply
      • Marye Audet

        October 07, 2018 at 9:14 am

        tastes good?

    2. Trina

      September 05, 2018 at 1:52 pm

      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
      • Marye Audet

        September 09, 2018 at 8:05 am

        Trina - I've added a link in the post to some of them... I often buy mine on Amazon and it's a great place to get them.

    3. brent

      April 12, 2018 at 5:01 pm

      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
      • Marye Audet

        April 12, 2018 at 7:06 pm

        You'd probably want to adjust the number of habaneros down a notch. I'd say this was a 7 or 8... to my taste.

      • brent

        April 16, 2018 at 8:40 pm

        Thank you. Came out great and used it for a nice spicy steak and bean chili.

      • Marye Audet

        April 17, 2018 at 6:45 am

        Awesome! That's great to hear!

    4. Susan Whitehouse

      February 04, 2018 at 11:09 am

      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

        February 09, 2018 at 1:05 pm

        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

      September 21, 2017 at 2:32 pm

      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
      • Marye Audet

        September 21, 2017 at 5:38 pm

        I haven't noticed but I always run hot water and a little dish soap through it after I've used it for anything

    6. SK

      September 10, 2017 at 8:48 am

      5 stars
      This is absolutely beautiful. It has ruined any other chili powder for me.... 🙁

      Reply
      • Marye Audet

        September 13, 2017 at 1:32 pm

        🙂 I know. It really does.

    7. Mimi Woodham

      July 26, 2017 at 8:00 am

      I am a huge fan of Chipotle Chili powder. It's flavor is suductive. Thank you for the homemade version. I know it will add another layer of wow to my recipes.

      Reply
      • Marye Audet

        July 27, 2017 at 7:23 pm

        Thanks Mimi - I love it!

    8. Cy

      November 02, 2016 at 8:21 pm

      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
      • Marye Audet

        November 03, 2016 at 11:06 am

        you add all of the ground peppers to the other seasonings... or adjust to your own taste.

    9. Sarah Walker Caron (Sarah's Cucina Bella)

      August 13, 2016 at 11:34 pm

      This chili powder sounds incredible -- YUM! I love that you start with whole chiles.

      Reply
      • Marye Audet

        August 15, 2016 at 11:48 am

        Thanks! It makes such a difference in the flavor. 🙂

    10. Cynthia | What A Girl Eats

      August 10, 2016 at 8:26 pm

      This would make a great holiday gift wrapped up in a cute jar with ribbon!

      Reply
      • Marye Audet

        August 15, 2016 at 12:17 pm

        It totally does. 😉

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