Home Made Chili Powder / Alton Brown
- t ancho chiles, stemmed, seeded and sliced
- t cascabel chiles, stemmed, seeded and sliced
- t dried arbol chiles, stemmed, seeded and sliced
- t tablespoons whole cumin seeds
- t tablespoons garlic powder
- t tablespoon dried oregano
- t teaspoon smoked paprika
- Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
- Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
ancho chiles, chiles, arbol chiles, cumin seeds, garlic, oregano, paprika
Taken from www.epicurious.com/recipes/member/views/home-made-chili-powder-alton-brown-50175322 (may not work)