Chili Powder I
This chili powder starts with whole ancho and arbol chiles instead of a pre-ground blend, so you decide how it tastes. Ancho gives a mild, fruity, raisin-like base, while the small arbol chiles add sharp heat. Toasted cumin brings a deeper, nuttier note than the raw spice, and garlic powder and oregano round it out. Make a jar for chili, rubs, or spiced beans.
Instructions
Stem the ancho and arbol chiles and chop them finely, so the machine has less work to do and the powder comes out even.
Put the chopped chiles into a blender, food processor or spice grinder along with the garlic powder, dried oregano and toasted cumin.
Grind everything together until it becomes a fine powder with no visible flecks of chile skin or whole cumin seed. If your machine is small, work in two batches and stir them together afterward.
Store the finished powder in a closed jar.
Make it personal.
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