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 seasoning mix!
Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want.
Table of Contents
🗝️ Key takeaways
- Rich, smoky, and robust, authentic Texas chili powder tastes worlds better than the bland stuff you get in grocery stores.
- Use it in a dry rub, homemade BBQ sauce, a big pot of chili, grilled meat, enchiladas, tacos, soups, and more—all the best things!
- We'll review the many different ways to change the flavor profile of homemade chili powder to perfectly suit your taste buds. Be sure to check out the chart listing different types of chiles and how they taste.
As a primary ingredient in tons of meals, if you want to take your food to the next level, you need to use homemade Texas chili seasoning.
It's not tricky to make, and the effort is so worth it! I recommend doubling the batch and giving one away as a gift to your favorite cooking pal.
Look, once you try this homemade chili powder you won't be buying it again. You're welcome.
📖 Variations
Adjust the ratios of each spice in the recipe to switch up the flavor. I'll make it differently each time, depending on what we're in the mood for.
- Cascabel adds a smoky, nutty element but doesn't alter heat level.
- Habanero adds heat and a fresh, citrus flavor.
- Guajillo is uniquely sweet, sort of like berries.
- Chipotles are rich, fruity, and smoky. They're my favorite and a secret ingredient for a really deep, almost seductive flavor.
- Ancho (from dried poblano peppers) adds a sweet, smoky kick of heat.
Here are some other ways you can make this recipe your own:
- Homemade chili powder is a great time to experiment with different types of salt. Smoked salt is my pick—it's awesome!
- If you want your chili powder to be spicier, leave some of the seeds in when you grind up the peppers.
- Some people like to add ingredients like garlic powder, black pepper, or cocoa powder. I'm more of a chili powder purist and prefer to add other flavors later based on the specific meal.
🥫 How to store chili powder
Dried whole peppers last for a long time in an airtight container—food experts say up to five years. I buy huge amounts of them, so I speak from experience.
However, spices start to lose their potency once they're ground. After about two or three months, they only have a fraction of the flavor left.
So, the best way to preserve your chili powder blend is in a cool, dry place. I like using canning jars because the airtight seal helps it stay fresh.
Enjoy within three-ish months. If you give the chili powder a sniff (carefully) and don't really smell anything, the flavor is likely gone, too.
💭 Things to know
Expert Tip: Toasting the chiles and cumin seeds brings out their full flavor. Don't skip this step, but don't let them burn or they'll taste bitter.
- Choose dried chili peppers that are still glossy and pliable. If they are too dry, they won't have any flavor.
- I like to use the oven to roast multiple chiles at once. However, if I am doing just one or two, I'll use a heavy, cast-iron round griddle (a comal.)
- Be careful when handling peppers—they can burn your fingers or eyes. I usually love to get my kids involved in cooking, but I do this on my own.
- Shake the jar of homemade chili powder before using it to make sure the spices are evenly dispersed.
🌶️ Types of Dried Chiles for Chili Powder
This table 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.
| Type | Flavor Description | Scoville | Heat |
|---|---|---|---|
| Anaheim | sharp, tangy | 500-2500 | mild |
| Cascabel | smoky, nutty | 1500-2500 | mild |
| Ancho | sweet, smoky | 1000-2000 | mild |
| Pasilla | dried fruit, spice | 1000-2000 | mild-spicy |
| Mulatto | smoky, chocolaty | 2500-3000 | mild-spicy |
| Guajillo | smoky spicy raisin flavor. green tea and berries. | 2500-5000 | medium-spicy |
| Puya | smoky, fruity | 5000-8000 | spicy |
| Chipotle | smoky like a campfire | 5000 - 10000 | hot spicy |
| Pequin | smoky, fruity | 40,000-60,000 | very hot-spicy |
| Birds' Eye | fruity, black pepper | 50,000-100000 | very very hot-spicy |
| Habenero | citrus, fiery | 100000-350000 | scorching hot-spicy |
| Ghost | you can't taste anything because your tongue is burnt off. | 1 million | hell's pizza oven |
👩🍳 FAQs
Chili powder is a seasoning mixture that varies based on the brand or recipe. The main ingredients are usually a variety of ground, dried chiles. Often, cooks will add other Latin-American spices like Mexican oregano or cumin.
It has a kick—a deliciously smoky, rich, deep kick that you can adjust to your liking. However, when mixed into a big pot of chili con carne or stirred into taco meat, chili powder isn't usually burn-your-mouth hot.
Absolutely, and your meal will be all the better for it! Trust me.
Indian chili powder is most often pure ground chiles. The chili powder we know best in the US is a blend of chiles, cumin, and herbs. You could probably swap this for that if you want to, but it depends on the recipe.
It's important to read the labels of commercial chili powders - some are GF and some are not. THIS chili powder recipe is completely gluten-free.
📚 Related recipes
- Popeye's Seasoned Salt is an effortless way to make meats and veggies burst with flavor. With just a quick pinch, dinner is instantly tastier.
- Creamy and spicy Homemade BBQ Sauce is so much better than from the store—plus, you can adjust it so that it's perfect for your tastes!
- Copycat Tony Chachere's Creole Seasoning is easy to make at home and always tastes fresh. Great with chicken, grits, potatoes, and more.
🍽️ Serve with...
There are so many ways to enjoy your delicious, homemade chili powder!
- Use it in this hearty, creamy, spicy Crockpot Crack Chicken Chili.
- Cowboy Soup is a midwestern, chili-style soup packed with beans, macaroni, and flavor from smoky chili powder.
- Creamy Enchiladas hit the spot and make a great Taco Tuesday dinner.
📞 The last word
There's nothing in the world like homemade chili powder! Once you try this you are going to be ruined for anything else.
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.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
📖 Recipe
Homemade Chili Powder from Scratch
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 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
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
- 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
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published July 17, 2014. Last updated for editorial improvements September 11, 2023.
Michelle Benson says
Cinnamon? What does it do?
Marye Audet says
tastes good?
Trina says
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!
Marye Audet says
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.
brent says
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,
Marye Audet says
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 says
Thank you. Came out great and used it for a nice spicy steak and bean chili.
Marye Audet says
Awesome! That's great to hear!
Susan Whitehouse says
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
Marye Audet says
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.
Gerry says
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!!!
Marye Audet says
I haven't noticed but I always run hot water and a little dish soap through it after I've used it for anything
SK says
This is absolutely beautiful. It has ruined any other chili powder for me.... 🙁
Marye Audet says
🙂 I know. It really does.
Mimi Woodham says
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.
Marye Audet says
Thanks Mimi - I love it!
Cy says
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?
Marye Audet says
you add all of the ground peppers to the other seasonings... or adjust to your own taste.
Sarah Walker Caron (Sarah's Cucina Bella) says
This chili powder sounds incredible -- YUM! I love that you start with whole chiles.
Marye Audet says
Thanks! It makes such a difference in the flavor. 🙂
Cynthia | What A Girl Eats says
This would make a great holiday gift wrapped up in a cute jar with ribbon!
Marye Audet says
It totally does. 😉
David says
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.
Marye Audet says
Thank you so much!
phil says
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? 🙂
Marye Audet says
I actually have two... here's the more popular one... https://www.restlesschipotle.com/2015/02/slow-cooker-white-chili/
Robert Stuart says
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?
Marye Audet says
I buy mine already roasted. 🙂
Rokhawg says
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.
Marye Audet says
Yes it is. 🙂
k.nathan says
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.
Marye Audet says
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.
BooDreaux says
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
Marye Audet says
Yes, I've done that too. 🙂
kelley says
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!
Marye Audet says
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.
Shelby says
I usually make my own chili powder also, but have never used whole chilis to do it! This looks and sounds awesome!
Marye Audet says
You have to try this..then experiment with different chiles... so amazing!
Sandra Shaffer! says
Oh, this is the real deal! Love the peppers you used, and thank you for describing each flavor.
Marye Audet says
You can adjust it with different peppers - that's one of the things I like best about grinding my own chiles
Sherri Jo says
I really need to make some of this myself... I love how this looks... and so much better than premade, I'm sure! Thanks Marye <3
Marye Audet says
Using dried chiles makes a huge difference!