Chili powder is uniquely American. It adds character and complexity to a variety Southwestern dishes, including tacos, burritos, fajitas, quesadillas and chili. This recipe, which features three differrent kinds of dried chilies, isn’t particularly hot, but it’s loaded with flavour. Chipotles (smoked jalapeno chilies) add an interesting dimension.

Recipe for Chili Powder

2 ancho chilies
2 pasilla or mulato chilies
4 chipotle chilies
2 teaspoons cumin seeds
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon

Preparation: Preheat the oven to 300 degrees F. Stem the chilies and roast them on a baking sheet for 10 minutes, or until crisp. Let cool. Place the cumin seeds in a dry skillet over medium heat and cook for 30 seconds, or until fragrant and lightly toasted. Break the chilies open and shake out the seeds (for hotter chili powder leave the seeds in). Combine the chili pieces, cumin seeds and other pices and grind to a fine powder in a spice mill or blender
Makes 1 cup

Photo by Marco Verch – Creative Commons 2.0

Spoon with paprika powder and chili pepper