Chili Powder with Cumin and Coriander

Introduction

This spice blend builds its flavor by toasting dried chilies, cumin, coriander, and cloves or allspice in a dry skillet for about 2 minutes before grinding. You get a flexible chili powder that can run mild or hot depending on the chilies you choose, and it keeps well enough to make ahead for regular use in soups, stews, rubs, and chili.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 12

Ingredients

• 3-8 dried chilies (mix and match depending upon availability and taste)
• Ancho (mild)
• Pasilla (mild)
• Mulato (mild)
• New Mexico/ristra (medium)
• Cascabel (medium)
• Chiltepin (very hot)
• 1 tablespoon cumin seed
• 1 tablespoon coriander seed
• 1 tablespoon ground paprika
• 2 teaspoons whole cloves or allspice
• 1 teaspoon oregano
• 1 teaspoon ground red cayenne pepper

Instructions

1. Wearing protective gloves, break up the chilies into small pieces, and remove the seeds (or leave the seeds in for a hotter and slightly bitter flavor).
2. Toast the chilies, cumin, coriander, cloves, and allspice in a dry skillet over low heat, stirring continually until you can smell the peppers (about 2 minutes). Depending on the size of the skillet and the amount of peppers, you may need to do more than one batch.
3. When the toasted ingredients are cool, transfer them to a food-processor or blender along with the other ingredients, and grind it into a powder. Do not open the food processor lid until the powder settles.
4. Store in an airtight jar.

Variations

• Use mostly ancho, pasilla, and mulato for the dried chilies if you want a rounder, milder powder with more fruit and less sharp heat.
• Increase the share of New Mexico/ristra or cascabel in the dried chili mix for a brighter, more direct chile flavor and a medium heat level.
• Include more chiltepin in the dried chili mix if you want a much hotter powder with a more aggressive finish.
• Leave the seeds in during the first step for a hotter blend with a slightly bitter edge.
• Choose allspice instead of whole cloves for a softer, warmer background note that reads less sharp in the finished powder.

Tips for Success

• Wear protective gloves when breaking up the dried chilies; the oils can irritate your skin long after you finish handling them.
• Keep the skillet on low heat during toasting. The spices should smell fragrant after about 2 minutes, not look dark or smoked.
• If your skillet is crowded, toast in batches as noted in the recipe so the chilies and seeds heat evenly instead of steaming.
• Let the toasted ingredients cool fully before grinding, or the spice blend can clump from trapped heat.

Storage and Reheating

Store the chili powder in an airtight jar in a cool, dark cupboard for up to 6 months. For longer storage, freeze it in a well-sealed jar or freezer bag for up to 1 year.

There is nothing to reheat. If the blend has been stored for a while, shake the jar before using so any heavier particles redistribute evenly.

FAQ

Can you make this without a food processor or blender?

Yes. A spice grinder works well, and a mortar and pestle works if you are willing to grind in small batches for a coarser texture.

Which dried chilies should you use for a mild version?

Stick with ancho, pasilla, and mulato. Those give you depth and color without pushing the heat too far.

Can you skip removing the seeds?

Yes. Leaving them in makes the powder hotter and slightly more bitter, which can work well if you use the blend in small amounts.

Can you use pre-ground cumin and coriander instead of seeds?

You can, but the flavor will be flatter and the powder will stale faster. Whole seeds toasted and ground fresh give you a stronger, cleaner result.