Chili Powder Spice Mix Recipe

Name: Chili Powder Spice Mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Chili Powder Spice Mix falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Powder Spice Mix

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions