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–+ servings

Homemade Chili Powder

Easy DIY chili powder for all your chili, taco, and soup needs and beyond! Quick, simple, and adaptable with the perfect amount of smokiness and spice.
Author Minimalist Baker
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Spoonful and jar of chili powder for our guide on how to make chili powder
4.88 from 8 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10 (1-Tbsp servings)
Course Helpful How-to, Spice Blend
Cuisine Gluten-Free, Southwest, Vegan
Freezer Friendly 1 year
Does it keep? 6 months

Ingredients

  • 1 ounce dried mild red chiles, such as ancho, guajillo, or New Mexico (or sub 1/4 cup ground mild red chile powder as original recipe is written // adjust amount as needed)
  • 2 Tbsp ground cumin
  • 1 Tbsp garlic powder
  • 1 Tbsp dried oregano
  • 1 Tbsp smoked paprika
  • 1 tsp ground coriander
  • 1/4-1/2 tsp ground cayenne (optional for heat)
  • 1/2 tsp ground cinnamon
  • 1 Tbsp cocoa powder (optional // Dutch processed for deeper flavor)
US Customary - Metric

Instructions

  • If using whole dried chiles, remove the stems and seeds and discard. If using ground chili powder, skip to step 4.
  • Heat a large skillet over medium heat. Once hot, add dried chilies and toast for 1-2 minutes per side, or until fragrant. Be careful not to burn, reducing the heat if needed. Remove peppers from heat and let cool slightly.
  • IF USING WHOLE CHILES: Once cool, transfer toasted chiles to a small blender (or use a spice grinder and work in batches). Blend into a powder. Then add cumin, garlic powder, oregano, smoked paprika, coriander, cayenne, cinnamon, and cocoa powder (optional) and pulse to combine.
  • IF USING GROUND CHILES: Add chile powder to a small bowl or jar along with cumin, garlic powder, oregano, smoked paprika, coriander, cayenne, cinnamon, and cocoa powder (optional) and stir or shake to combine.
  • Perfect for making chili, BBQ sweet potato croutons, chili fries, vegan taco meat, chickpea kale salad, fish tacos, pumpkin black bean soup, and burrito bowls.
  • Leftovers will keep in a sealed container for 6 months at room temperature. Or, refrigerate or freeze to keep fresh even longer (up to 1 year).

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
*Recipe adapted from Alton Brown.

Nutrition (1 of 10 servings)

Serving: 1 tablespoon Calories: 18 Carbohydrates: 3 g Protein: 0.8 g Fat: 0.5 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.18 g Monounsaturated Fat: 0.53 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 4 mg Potassium: 107 mg Fiber: 1 g Sugar: 0.9 g Vitamin A: 859 IU Vitamin C: 0.21 mg Calcium: 19.83 mg Iron: 1.29 mg