Homemade Mexene Chili Powder Recipe

Spice up your life with this homemade Mexene chili powder recipe! It's robust,
flavorful, and a delightful addition to any dish that calls for a little heat. A
homemade blend always beats the store-bought version!

Servings: 1 cup

Author:

Prep Time
10 minutes

Cook Time
15 minutes

Course:

Spice Mix

Cuisine:

Mexican

Keywords:

Award winning chili powder recipe mexene chili powder copycat recipe

🧂 Ingredients

4 dried ancho chiles
2 dried guajillo chiles
2 dried arbol chiles
2 tablespoons cumin seeds
1 tablespoon garlic powder
1 tablespoon dried oregano
2 teaspoons smoked paprika
1 teaspoon salt

Instructions

1 Start by removing the stems and seeds from the dried chiles. I initially tried
grinding the chiles with the seeds, but I found the heat level to be a tad too
intense.
2 Tear the chiles into small pieces and set them aside.
3 Heat a skillet over medium heat and add the cumin seeds. Toast them until they
are fragrant, about 1-2 minutes, then transfer them to a bowl.
4 In the same skillet, add the chile pieces and toast them for about 30 seconds
per side. Be careful not to burn them, as this can make the chili powder bitter.
5 Transfer the toasted chiles to a plate and allow them to cool completely.
6 Once the chiles and cumin seeds have cooled, place them in a spice grinder. Add
the garlic powder, dried oregano, smoked paprika, and salt.
7 Grind the mixture until it becomes a fine powder. You may need to do this in
batches depending on the size of your grinder.
8 Store your homemade Mexene chili powder in an airtight container in a cool, dark
place.