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.
1ouncedried 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)
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.