Chili Powder // for Enchilada Sauce, Chili, Rubs, Guisados, Stews and more ️
CHILI POWDER // for Enchilada Sauce, Chili, Rubs, Guisados, Stews and more ❤️ is a easy Mexican recipe that serves 1. 20 calories per serving. Recipe by Rachel's Step by Step on YouTube.
Prep: 20 min | Cook: 2 hrs 5 min | Total: 2 hrs 40 min
Cost: $4.50 total, $4.50 per serving
Ingredients
- 4 pieces Guajillo Chilies (Dried, stems removed, seeds and veins removed, rinsed and fully dried)
- 4 pieces Ancho Chilies (Dried, stems removed, seeds and veins removed, rinsed and fully dried)
- 2 tablespoons Cumin Seed (To be toasted lightly before grinding)
- 1.5 tablespoons Onion Powder
- 2 tablespoons Garlic Powder
- 1 tablespoon Mexican Oregano
- 1.5 teaspoons Sweet Paprika (Freshly ground if possible)
Instructions
Prepare the Dried Chilies
Remove stems, split each chile open, and pull out all seeds and veins using scissors or your fingers. Wear gloves if desired.
Time: PT5M
Dehydrate the Chilies
Lay the cleaned chilies on a baking rack in a single layer. Preheat oven to 175°F (80°C) and bake for about 2 hours, flipping halfway through, until the chilies are completely dry and snap easily.
Time: PT2H
Temperature: 175°F
Break Dried Chilies into Small Pieces
Once cooled, break the dried chilies into bite‑size pieces by hand or with a sturdy spoon.
Time: PT3M
Toast Cumin Seeds
Heat a small skillet over low heat, add cumin seeds, and stir constantly for about 5 minutes until fragrant but not browned.
Time: PT5M
Temperature: Low
Grind the Chilies and Spices
Place broken chilies, toasted cumin, Mexican oregano, onion powder, garlic powder, and sweet paprika into a coffee grinder. Pulse until a fine, uniform powder forms.
Time: PT5M
Sift and Store
Pass the ground powder through a fine mesh sieve into a measuring cup, using a wide‑mouth funnel to guide it into a clean jar. Tap the jar to settle the powder and seal tightly.
Time: PT2M
Nutrition Facts
- Calories
- 20
- Protein
- 1 g
- Carbohydrates
- 4 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Nut‑Free
Ingredient Substitutions
- Instead of Guajillo Chilies: New Mexico dried chilies, Pasilla chilies
- Instead of Ancho Chilies: Pasilla chilies, Mulato chilies
- Instead of Cumin Seed: Ground cumin (use less for texture)
- Instead of Onion Powder: Dried minced onion
- Instead of Garlic Powder: Granulated garlic
- Instead of Mexican Oregano: Regular oregano (milder flavor)
- Instead of Sweet Paprika: Regular paprika
Equipment Needed
- Oven
- Baking Rack
- Scissors
- Gloves (optional)
- Coffee Grinder (or spice grinder)
- Mixing Bowl
- Measuring Cup
- Wide‑mouth Funnel (optional)
- Fine Mesh Sieve (optional)
- Jar with Airtight Lid
Critical Steps — Do Not Skip
- Removing all seeds and veins from the chilies to avoid bitterness.
- Ensuring chilies are completely dry before grinding.
- Toasting cumin seeds lightly to develop flavor.
Chef Tips from the Video
- Toast cumin just until fragrant; a light golden color is ideal.
- Use a coffee grinder dedicated to spices to avoid cross‑flavoring with coffee.
- Store the finished chili powder in a small jar to limit exposure to air.
Troubleshooting
Powder is clumpy or has large pieces.
Sift the powder through a fine mesh sieve and re‑grind any remaining chunks.
Powder tastes bitter.
Make sure all seeds and veins were removed; bitterness comes from seed oils.
Chilies are still soft after oven time.
Continue drying in 175°F oven, checking every 15 minutes until they snap.
Storage
Refrigerator: Not necessary; keep in a cool, dark pantry.
Freezer: Can store in an airtight container for up to 1 year if you want extra shelf life.
Room temperature: Store in an airtight jar in a dark, dry place for up to 6 months.
Make-Ahead Tips
- Dry and store whole chilies in the freezer; toast cumin and grind when needed.
- Grind in larger batches and keep the powder in an airtight jar for quick use.
Frequently Asked Questions
What is the cultural significance and history of homemade chili powder in Mexican cuisine?
Chili powder blends have been used in Mexican cooking for centuries to add depth and heat to dishes like enchiladas, tacos, and soups. Traditional blends often feature dried chilies such as guajillo and ancho, combined with aromatic spices like cumin and oregano, reflecting the region’s reliance on locally dried peppers.
What are the traditional regional variations of chili powder in Mexican cuisine?
In central Mexico, blends often emphasize mild chilies like guajillo and ancho with sweet paprika, while northern regions may add hotter chilies such as chile de árbol or cayenne. Some Oaxaca versions include smoked chilies for a deeper flavor, and coastal areas might incorporate dried citrus zest.
How is homemade chili powder traditionally served in Mexican households?
Mexican families keep a small jar of freshly ground chili powder on the table or pantry shelf and sprinkle it onto tacos, beans, soups, and grilled meats. It is also mixed into sauces such as enchilada sauce or mole to build layered flavor.
What occasions or celebrations is homemade chili powder commonly used for in Mexican culture?
Chili powder is a staple for everyday meals but also appears in festive dishes served during Día de los Muertos, Christmas tamales, and birthday celebrations where rich sauces and spiced meats are served.
What makes this homemade chili powder special compared to store‑bought versions?
This blend uses freshly toasted cumin and hand‑removed seeds, resulting in a brighter, less bitter flavor. The combination of mild guajillo and ancho chilies provides a balanced heat and fruitiness that mass‑produced powders often lack.
What are the most common mistakes to avoid when making homemade chili powder?
Common errors include forgetting to remove all seeds (causing bitterness), under‑drying the chilies (leading to clumpy powder), and burning the cumin while toasting. Follow the cleaning and drying steps carefully for best results.
Why does this recipe toast cumin seeds instead of using pre‑ground cumin?
Toasting releases essential oils that deepen the flavor and aroma of the cumin. Pre‑ground cumin can lose its potency over time, while freshly toasted seeds give the chili powder a brighter, more complex profile.
Can I make this homemade chili powder ahead of time and how should I store it?
Yes, you can grind and store the powder in an airtight jar for up to six months at room temperature. For longer storage, keep the jar in the freezer; the flavor remains stable for about a year.
What texture and appearance should I look for when the chili powder is finished?
The powder should be fine, uniform, and free of large specks. It will have a deep reddish‑orange hue from the guajillo and ancho chilies, with a faint greenish tint from the oregano.
How do I know when the dried chilies are done dehydrating?
When the chilies are completely dry, they will snap easily and feel brittle to the touch. If they still bend or feel leathery, continue drying in 175°F oven, checking every 15 minutes.
What does the YouTube channel Rachel's Step by Step specialize in?
The YouTube channel Rachel's Step by Step specializes in clear, beginner‑friendly cooking tutorials that break down classic and modern recipes into easy, step‑by‑step instructions, often focusing on pantry staples and homemade spice blends.
How does the YouTube channel Rachel's Step by Step's approach to Mexican cooking differ from other Mexican cooking channels?
Rachel's Step by Step emphasizes simple, equipment‑light methods and detailed safety tips, such as wearing gloves when handling chilies, whereas many other channels focus on high‑tech gadgets or restaurant‑style techniques.
Last updated: September 6, 2026
