DIY Kick Butt Chili Powder

Andy Anderson !


Ah, the humble chili powder… how they have so mangled you up.

They grind up a bunch of stuff, stick it in a glass jar, and place it on the shelf.

Did you know that most chili powders have preservatives, and even additional spices like cumin? Now don’t get me wrong; I love cumin, but it doesn’t belong in a bottle labeled: CHILI POWDER. If I want some cumin in my chili recipe, I’ll add it when I am good and ready…

I want my chili powder to have one thing in it… guess what that is.

So, you ready… Let’s get into the kitchen.

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5 Min
15 Min
Stove Top



3 medium
guajillo chiles, about .07 ounces
2 medium
negro pasilla chiles, about 0.4 ounces
1 medium
ancho chile, about 0.4 ounces
2 medium
pasilla de oaxaca chiles, about 0.3 ounces
8 medium
del árbol chiles, about 0.1 ounces


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1Chef’s Note: Okay… it’s your choice. You can purchase your chili powder from a jar (I do like Mexene’s Chili Powder, but only in a pinch), or you can put a bit of effort into it, and send your taste buds straight into the stratosphere. We’re talking pure chili powder without all the extras.

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2Chef’s Tip: I will admit that it might be difficult to pick up the chilies that I’ve recommended, plus the other thing is that a chili can differ greatly between the people that grow them. I have a site that I use because these people KNOW their chilies… you might want to give them a look-see: This link will point you to the right page:

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3Heat a good cast-iron skillet over medium heat until hot.

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4Toast the dried chilies in the pan (in batches), turning occasionally until fragrant, about 1 to 2 minutes per batch.

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5Chef’s Note: Do not toast the dried del árbol chilies.

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6Cut the tops off the chilies (including the del árbol chilies), and shake out the seeds, then open them up and discard the ribs.

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7Cut or tear them into pieces, and allow them to cool until crisp.

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8Place about half of the chilies into the bowl of a food processor fitted with an S-blade, or a blender or coffee grinder, and grind away until you have a powder.

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9Repeat for the remainder of the chilies.

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10Run the mixture though a sieve to remove any bits of skin or ribs.

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11Place into a good tight sealing jar, and reserve.

The amount of chili powder you just made will be enough for one big pot of homemade chili.

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12Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Vegetables, Chili
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy