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.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.