Chili Powder Spice Mix

• 6 large california dried chilies or 6 large dried New Mexico chiles
• 3 large dried ancho chiles
• 3 large dried mulato chiles
• 3 large dried pasilla chiles or 3 large chile negro chilies
• 3 dried guajillo chilies
• 6 dried chipotle chiles
• 6 -12 dried chile pequins (to taste; optional)
• 6 tablespoons cumin seeds
• 6 tablespoons coriander seeds
• 1 tablespoon whole cloves
• 6 tablespoons dried Mexican oregano
• 3 tablespoons mild paprika (optional; for color)

1. Stem and deseed dried chiles and break into large pieces (wear gloves if you desire).
2. Toast dried chile pieces in an ungreased iron skillet (in several batches) for about 1 minute, or until just fragrant (do not allow to darken or scorch); remove chiles and set aside to cool.
3. Over low heat, toast cumin, coriander, and cloves in the iron skillet for about 2-3 minutes or until they become aromatic; set aside in a small dish to cool.
4. Grind the chile pieces in a spice grinder or small coffee mill and set in a bowl.
5. Grind the toasted spices and oregano the same way and add to the bowl, and stir.
6. Regrind the mixture to a fine powder.
7. Blend the paprika and red pepper into the chili powder if you are using them.
8. Store mixture in an airtight container away from light and heat; use within 6 months for best flavor.

chilies, chiles, mulato chiles, chiles, guajillo chilies, chiles, pequins, cumin seeds, coriander seeds, whole cloves, oregano, paprika

Taken from www.food.com/recipe/chili-powder-spice-mix-39673 (may not work)