jar of homemade chili powder
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Homemade Chili Powder from Scratch

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 30kcal
Author Marye Audet-White



  • 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


  • 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.


Shake before using.
  • 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.


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