Chili Powder

• 2 tablespoons cumin seeds
• 3 dried cayenne peppers
• 6 dried ancho chiles
• 1 tablespoon ground oregano (preferably Mexican)
• 2 tablespoons garlic powder

1. Preheat oven to 300 degrees.
2. In a small skillet, toast the cumin seeds over medium-high heat until browned, approximately 5 to 7 minutes.
3. Remove seeds from heat and pulverize in a food processor or with a mortar and pestle.
4. Set aside.
5. Break the stems from all the chiles and remove the seeds.
6. Transfer the chiles to a baking sheet and arrange them in a single layer.
7. Place the sheet in the oven.
8. The Cayenne pods will be toasted first, so remove them after 4 or 5 minutes.
9. Bake the Ancho pods an additional 4 or 5 minutes, until they are well dried.
10. When the chiles are cool enough to handle, break them into two or three pieces each and transfer them to a blender or food processor.
11. Pulverize the pods briefly until you have a coarse powder.
12. Add the powdered cumin seeds, oregano and garlic powder.
13. Blend until just combined.
14. Store in an air-tight container for up to 6 months.

cumin seeds, cayenne peppers, chiles, ground oregano, garlic

Taken from www.food.com/recipe/chili-powder-119233 (may not work)