However, every chili seems to build around a variation of one thing - chili powder.
All crazy ingredients and Texans aside, making your own chili powder is the first step towards a great bowl of "red". Once you take this leap, you'll never go back.
D.I.Y. Chili Powder
3 mild & sweet chiles - Ancho, guajillo, mulato
3 complex & tasty chiles - Cascabel, chipotle, pasilla
3 hot & spicy chiles - arbol, cayenne, habenero, pequin
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon oregano (Mexican oregano if you can find it)
|Starting at the top left and going clockwise - New Mexico Chile, Smoked Habañero, Chipotles and Pequins|
Once they're cool, transfer to a spice grinder and grind well. Store this in an airtight (preferably opaque) container in a dark cool place. It'll be good for up to 6 months . . . if it lasts that long.
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