Years (decades) ago, it occurred to me that I’d doctored store-bought chili powder so many times, I finally started mixing it from scratch.
Give it a try. There’s nothing to it. And, you’ll always have your favorite flavor mix right in the cupboard! Obviously, you might want to make your own adjustments 🙂
That’s okay! That’s the point!
Stef’s Chili Powder Blend
Yield: 10 Tablespoons (approximately 5/8 cup)
What’s in it …
2 Tablespoons (30 ml) cumin seeds, or ground
2 Tablespoons (30 ml) garlic powder
1 1/2 Tablespoons (22.5 ml) hot paprika
1 1/2 Tablespoons (22.5 ml) sweet paprika
1 Tablespoon (15 ml) dried basil leaves
1/2 Tablespoon (7.5 ml) coriander seeds, or ground
1/2 Tablespoon (7.5 ml) ground fenugreek (this is what I buy)
1/2 Tablespoon (7.5 ml) dried oregano
1/2 Tablespoon (7.5 ml) turmeric powder
Dash crushed pepper flakes (optional)
How to pull it together …
In a spice grinder, or coffee grinder dedicated to spices (this is what I use), grind all spices and herbs together until seeds are smoothly ground. I let it grind, pulsing once in awhile, until the sound of seeds rattling around is almost gone. You might have to grind in stages.
Taste to see if it’s the right balance of flavors and has the amount of heat you like. If it’s too hot, add sweet paprika a teaspoon at a time until you like it. If it’s not hot enough, add a dash of dried pepper flakes at the end, whiz in the grinder. Adjust again if needed.
Using a funnel, pour mixture into a clean jar that will hold all of the volume. Lid tightly. Shake Shake Shake! Store in cool, dark, dry cupboard.
I use this … in every dish that calls for chili powder. And some that don’t 😉
Store … in a tightly lidded container (preferably glass).
Stef’s Notes …
• I use organic spices and herbs whenever possible. But, you already know that, right?
• I like using seeds when I’ve got them. The flavor is so much more!
What dishes do you find yourself dosing with a little chili powder?