Brendan’s Chili Powder


9 large dried chiles (3 different varieties such as Guajillo, Passilla, New Mexico, Ancho, California- 3 each)

2 tablespoons whole cumin seeds

2 tablespoons garlic powder

1 tablespoon dried oregano

1 teaspoon smoked paprika


  • Preheat oven to 300 degrees F
  • Snip off the tops and bottoms of the chiles with a pair of scissors.  Cut the chiles open and remove all the seeds and ribs.
  • Place the all of the chiles and the cumin seeds on a cookie sheet and bake for about 10 minutes (you will begin to smell the chiles)
  • Remove from oven and allow to cool (the chiles will crisp up as they cool)
  • Place all ingredients in a blender or coffee grider used for spices and process into a fine powder.


Sometimes it is easier to do the blender processing in batches.  Crumble the chiles before processing.


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