Homemade Chili Powder

I was making a batch of my Spring Chive Butter last week because the chives are blooming again, and realized I haven’t posted in over a year… but I was definitely cooking! One of the newest additions to my spice blends is this Homemade Chili Powder. I originally developed it for a 5-bean chili, but I’ve also been sprinkling it on top of squash and potatoes before roasting, mixing it into yogurt with a pinch or salt, and adding it to scrambled eggs. The flavor profile is warm, complex, spiced (but not spicy!), and with hints of Guajarati flavors that I love!

Whole Spices

2 tbsp cumin seeds

1 tbsp dried oregano

1/2 tbsp coriander seeds

1/2 tbsp fennel seeds

2 green cardamom pods

1 clove

Ground Spices

3 tbsp sweet paprika

3 tbsp smoked paprika

2 tbsp ancho pepper

1.5 tbsp garlic powder

1.5 tbsp cocoa powder

1/2 tbsp onion powder

1 tsp cinnamon

1/2 tsp Kashmiri chili

1/2 tsp cayenne

1/2 tsp allspice

1/4 tsp nutmeg

Directions

1. Grind the whole spices together until they are a fine powder (cumin seeds, dried oregano, coriander seeds, fennel seeds, cardamom pods, and clove).

2. Add the remaining spices and grind again so that the spice blend is mixed well.

3. Store in an airtight glass bottle at room temperature.