AB’s Chili Powder

• 3 [Dried] Ancho Chiles, stemmed, seeded and sliced
• 3 [Dried] Cascabel Chiles, stemmed, seeded and sliced
• 3 Dried Arbol Chiles, stemmed, seeded and sliced
• 2 tablespoons Whole Cumin Seeds
• 2 tablespoons Garlic Powder
• 1 tablespoon Dried Oregano
• 1 teaspoon Smoked Paprika

Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.

Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

Food Network: AB’s Chili Powder