Recipe courtesy of Alton Brown
Show: Good Eats
Episode: The Big Chili
AB's Chili Powder
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
Approximately 3/4 cup
Level:
Easy
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
Approximately 3/4 cup
Level:
Easy
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
Approximately 3/4 cup
Level:
Easy

Ingredients

  • 3 ancho chiles, stemmed, seeded and sliced
  • 3 cascabel chiles, stemmed, seeded and sliced
  • 3 dried arbol chiles, stemmed, seeded and sliced
  • 2 tablespoons whole cumin seeds
  • 2 tablespoons garlic powder
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika

Directions

Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.

Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

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