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I had the pleasure of being the recipe tester and researcher for Robb Walsh's
The Tex-Mex Cookbook.
Here is a recipe I developed for home-made chili powder. I believe that the freshness of home-made will blow you away. This is a baseline recipe based on reverse engineering Gebhardt's Chili Powder. Change it to suit your individual taste. For me, it has too much cumin and oregano...but that is just my taste. Also, you may try this recipe without toasting the chiles to see if you prefer it that way. A standard coffee grinder (Krups) should do a good job of grinding the chile to a fine powder.
Title: Homemade Chili Powder Gebhardt's Style
Headnote: Wear rubber gloves when handling chiles.
Ingredients:
2 ounces whole ancho chili pods (approximately 5), destemmed and seeded, with a cut so that they can be unfolded and pressed flat. If dusty, wipe with a moist paper towel to clean. Set aside to dry before seeding and destemming.
1 teaspoon Mexican oregano, or to taste
1/2 teaspoon garlic powder
1/2 teaspoon cumin, or to taste
Instructions:
Heat a comal or cast iron skillet and place the chiles flat on the skillet. Being careful not to burn the chiles, lightly toast them until an aroma is given off, and remove from the burner.
Let cool. With a kitchen scissors, cut into strips to assist in grinding. In a coffee grinder, grind half the chiles for 30 seconds. Add the rest of the chiles, the Mexican oregano, garlic powder, and cumin. Grind for an additional 2 minutes or until finely ground.
Store in an airtight container until ready to use.
Yield: 1.5 ounces or 1/4 cup.
Variation: Omit Mexican oregano, garlic powder, and cumin
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