Chili Powder

Servings: 3/4 cup
3 (42 grams) dried ancho chilies
3 (21 grams) dried gaujillo chilies
3 (1.5 grams) dried arbol or other hot chilies like Thai bird, chipotle or cayenne
2 Tbsp whole cumin seeds
2 Tbsp garlic powder
1 Tbsp dried oregano
1 tsp paprika
+ Deseed and destem the chilies
+ Cut them into ribbons and then into 1/2 inch lengths
+ Heat skillet or non-stick pan on medium heat
+ Add the chilies and cumin
+ Continually move them around the pan for 5 minutes, burning will cause bitterness
+ Transfer to a baking sheet lined with a silicone baking mat so the mix can reach room temp quickly
+ Add all ingredients to blender or food processor
+ Blend until you see most of it has turned to dust
+ Sift through a sifter
+ Reblend anything left in the sifter
+ Repeat last three steps until the size of the bits in the strainer are no bigger than a chili seed
+ If you get to the point where pieces won't go smaller than a chili seed you have too much moister. Turn the heat back on the pan and toast it again stirring over medium heat. This will dry it out more for round two. Don't let it smoke
+ Stir it up
+ Store in air tight container
@ This is a fixed version of
! I typically do this in a 4x sized batch


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