Chili powder can be as hot or as mild as you would like; choose the chilies accordingly – anchos are mild while habaneros and guajillos tend to be hot.
3 ounces mixed dried chilies (i.e. Ancho, Guajillo)
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon cumin seed, toasted
¼ teaspoon cayenne powder
No nutrition information available
Toast chilies in a dry skillet over medium heat. Toast each side for a few minutes until chilies are fragrant. Cool and remove seeds and skin from the chilies. Break the chilies into 1-inch pieces. Place the chilies in the bowl of the Cuisinart spice grinder. Pulse 10 times, and then process until ground, about 30 to 40 seconds. To the ground chilies, add the oregano, garlic powder, cumin, and cayenne. Grind spices together for 30 seconds.
Use immediately or contain in a sealed glass jar. Store in a dry, cool place.