Homemade Chili Powder Recipe

5 from 1 vote

This homemade chili powder recipe transforms 8 easy ingredients for a salt-free Mexican chili powder that’s better than any store-bought brand.

Prep Time15

Total Time15

Course: Condiment, Spices

Cuisine: Mexican

Diet: Low Salt, Vegan

Servings:

Calories: 6kcal

For whole chilies or chili flakes, use a spice grinder to break them into a fine powder. (see notes).
Combine the ingredients in a jar with a lid or airtight container.
Date the expiration for the earliest date of any individual ingredient. Add a name label so you don't mix it up with another spice blend.
Makes 5 tablespoons.

For less spicy whole chilies, break them and shake out the seeds. For a smokier flavor, you can also toast whole chilies in a dry skillet.
Chili powder can be kept for years, but its potency is dictated by the oldest spice in the mix. This is why labeling and dating your homemade chili powder is important.
Not all chili powder is gluten-free; however, making it yourself ensures it is.
Before using chili powder, shake the jar to distribute the spices equally.
Store homemade chili powder in a sealed container in a cool place, away from heat sources (your stove), direct sunlight, and a working Instant Pot or device that emits steam.
Taste your chili powder before using it. Add it a little at a time in dishes to avoid over-spicing. Add a sweetener like maple syrup or date paste if your food is too spicy. Coconut milk or vegan sour cream can help mitigate the spice, as can a starchy vegetable such as potatoes or adding more beans to a recipe.