Chili Powder
By America's Test KitchenPublished on January 6, 2020
Time
15 minutes
Yield
Makes about ⅓ cup
Ingredients
2 ounces (7 to 8) dried New Mexican chiles, stemmed, seeded, and torn into ½-inch pieces (1½ cups)1 teaspoon cumin seed ½ teaspoon dried oregano, preferably Mexican1 tablespoon paprika ½ teaspoon garlic powder ¼ teaspoon cayenne pepper
Before You Begin
Mexican oregano is particularly robust, but any dried variety works.
Instructions
- Working in batches, grind New Mexican chiles, cumin, and oregano in spice grinder until finely ground, about 30 seconds. Stir in paprika, garlic powder, and cayenne.
- Add to chili, rubs, barbecue sauce; sprinkle over Mexican street corn; rim a glass for a michelada
how to use
Time
15 minutesYield
Makes about ⅓ cupIngredients
Ingredients
Ingredients
Why This Recipe Works
This balanced all-purpose powder is mild but has perceptible smokiness and heat. The key to the best flavor was to use whole dried New Mexican chiles. Offering a mild, bright flavor with a hint of dried fruit, the whole chiles, along with other whole spices, produced a spice blend that was far superior to any preground chili powder.
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