spicy chili powder recipe

Written ByJenny Smyth Posted on
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The Best spicy chili powder recipe

I’m so excited to share this spicy chili powder recipe with you all. I’ve been making it for years, and it’s become a staple in our household. My family loves it, and it’s perfect for any occasion – whether we’re having a big family gathering or just a quiet dinner at home.

The best part is that it’s incredibly easy to make and customize to your taste. I like to use a combination of chili peppers, garlic, and spices to give it a nice kick without being too overpowering. The aroma that fills our kitchen when I’m cooking it up is just incredible – it’s like a warm hug on a cold day.

And the flavors! Oh my goodness, the flavors are just incredible. It’s a perfect blend of spicy and savory, with just the right amount of heat to make you sweat but not so much that you can’t enjoy it.

And let me tell you, my kids love helping me in the kitchen with this recipe – they get so excited when they get to add their own special touches to make it their own. My youngest even likes to help me with the measuring cups and spoons – she’s always fascinated by the different textures and colors of the spices. As for me, I love how this recipe makes our home smell like a real home – all cozy and inviting.

It’s one of those recipes that just makes you feel all warm and fuzzy inside.

Homemade Spicy Chili Powder

4.5 from 1050 votes

A bold and aromatic blend of dried chilies, cumin, garlic, and oregano that delivers a deep, smoky heat. Perfect for seasoning chili, tacos, or any dish that needs a fiery kick.

Prep Time10 mins
Cook Time5 mins
Resting Time0 mins
Total Time15 mins
Servings: 1 cupCuisine: InternationalCalories: 120 kcal per tablespoon

🥘Ingredients

Chili Blend

3 dried ancho chilies, stemmed and seeded
2 dried guajillo chilies, stemmed and seeded
1 dried chipotle chili, stemmed and seeded
1 dried arbol chili, stemmed and seeded

Spices

2 tablespoons cumin seeds
1 tablespoon coriander seeds
1 teaspoon black peppercorns
2 whole cloves
1 teaspoon dried oregano (Mexican preferred)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for extra heat)
1 teaspoon salt

👨‍🍳Directions

1Heat a cast iron skillet over medium heat for 2 minutes until it is hot but not smoking.
2Add the dried chilies in a single layer and toast them for 30 to 45 seconds per side, pressing down gently with a spatula, until they become fragrant and slightly puffed.
3Remove the chilies immediately to a plate to cool; they should be pliable and aromatic, not burnt.
4In the same skillet over medium heat, add the cumin seeds, coriander seeds, black peppercorns, and cloves.
5Toast them for 1 to 2 minutes, shaking the pan frequently, until the cumin seeds darken slightly and release a nutty aroma.
6Pour the toasted spices into a bowl and let them cool for 2 minutes.
7Break the cooled chilies into small pieces and place them in a spice grinder along with the toasted spices.
8Grind on high speed for 30 to 45 seconds until the mixture becomes a fine powder.
9Pause and shake the grinder halfway through to ensure even grinding; the powder should be uniform with no large chili flakes remaining.
10Add the dried oregano, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), and salt to the grinder.
11Pulse 5 to 6 times for 2 seconds each to combine thoroughly, then stir the mixture with a small spoon to integrate any settled spices.
12The final powder should be a deep brick-red color with a strong, smoky aroma.
13Pour the chili powder through a fine mesh strainer into a clean bowl to remove any coarse bits.
14Press the strained solids through the mesh with the back of a spoon if needed.
15Transfer the finished powder to an airtight glass jar and store in a cool, dark place for up to 6 months for best flavor.

🔧Equipment

Cast iron skillet or dry frying pan
Spice grinder or mortar and pestle
Fine mesh strainer
Airtight glass jar for storage

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 4g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 590mg🌾Total Carbs: 20g🥦Dietary Fiber: 8g🍬Sugars: 3g🥩Protein: 4g

📝Notes

Adjust the amount of arbol or cayenne to control heat level. For a milder blend, omit the arbol and reduce chipotle to half. Always toast spices in a dry pan to maximize flavor without oil.

Watch Video Of How Homemade Spicy Chili Powder Works

One thing I love about this spicy chili powder recipe is that it stores beautifully in an airtight container for up to 6 months. This makes it perfect for meal prep or as a gift for friends and family who love spicy food.

When reheating leftover chili powder, simply mix it with some oil or water and cook until fragrant – it’s like giving your dish a fresh new lease on life! For serving ideas, try mixing this spicy chili powder into soups, stews, or even as a topping for tacos or baked potatoes – the possibilities are endless!

This recipe has truly become an essential part of our culinary routine, and I’m confident it will be yours too once you give it a try.

❓ Frequently Asked Questions About Spicy Chili Powder

Q: What type of chili peppers should I use in this recipe?

For this recipe, I recommend using a mix of jalapeño, cayenne pepper, and red pepper flakes for the best flavor. You can adjust the level of heat to your liking by adding more or less of each pepper.

Q: Can I use store-bought chili powder instead of making my own?

While store-bought chili powder can be convenient, I highly recommend making your own for the best flavor. The homemade version has a much deeper, richer flavor that will elevate your dishes to the next level.

Q: How do I store leftover chili powder?

You can store leftover chili powder in an airtight container at room temperature for up to 6 months or in the fridge for up to 1 year.

Q: Can I use this recipe as a base for other types of chili?

This recipe is incredibly versatile, and you can easily modify it to make different types of chili by adding or substituting various ingredients.

Q: Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly, but if you’re looking for vegan options, be sure to check the ingredients of any store-bought spices or seasonings you may be using.

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