Chili Powder Spice Mix – a delicious recipe with chilies, chiles, mulato chiles, chiles, guajillo chilies, chiles. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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
7
g
Fat
32
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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