Chili Powder That'S Smoky And Spicy!
- 5 ounces chili peppers (I used a mix of Ancho chili's are just the name used for smoked, dried poblano peppers, Chipotle pep)
- 1 ounce cumin seed
- 1 ounce garlic flakes
- 1/2 ounce dried oregano
- 1/2 ounce dried onion flakes
- 1 ounce smoked paprika
- 1 teaspoon salt
- Use a damp paper towel to wipe the surface of each dried chili clean. Place on a baking sheet and toast in a 200 degree oven until the chilies are completely crisp and fragrant.
- Toast the cumin seed until fragrant, but be careful not to burn them.
- Remove the seeds from the chilies, then add them along with everything else to a blender, spice mill, coffee grinder, the dry blade of your vita mix, small food processor or spice grinder. Blitz until the spice mixture is a fine powder. You may have to do in batches. Protect your eyes and lungs by avoiding the dust.
- Use this chili powder recipe immediately for best flavor, or store in a small, air tight sealed glass container.
chili peppers, cumin, garlic, oregano, onion flakes, paprika, salt
Taken from www.food.com/recipe/chili-powder-thats-smoky-and-spicy-400754 (may not work)