Ingredients:

  • 4 ounces Ancho chiles (stems and seeds removed)
  • 2 ounces Guajillo chiles (stems and seeds removed)
  • 1 ounce Chipotle chiles (stems and seeds removed)
  • 2 tablespoons Smoked paprika
  • 2 tablespoons Ground cumin
  • 1 tablespoon Dried oregano
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder
  • 1 teaspoon Cayenne pepper (adjust to taste)
  • 1 teaspoon Salt
  • 1 teaspoon Ground coriander
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves

Instructions:

  1. Remove stems and seeds from all dried chiles. (Wear gloves if you're sensitive to chili heat).
  2. Toast the dried chiles in a dry skillet over medium heat for 2-3 minutes per side, until fragrant and slightly pliable. Watch carefully to avoid burning!
  3. Let the toasted chiles cool slightly, then tear them into smaller pieces. Briefly soak them in hot (not boiling) water for 10 minutes to soften. Drain thoroughly.
  4. Grind the softened chiles in a spice grinder (or high-powered blender) until they form a fine powder.
  5. In a bowl, combine the ground chile powder with all the remaining spices (smoked paprika, cumin, oregano, garlic powder, onion powder, cayenne pepper, salt, coriander, cinnamon, and cloves).
  6. Mix all the ingredients thoroughly until well combined.
  7. Store the homemade chili powder in an airtight container in a cool, dark place.