Find dried whole chile peppers in most large supermarkets and any Latin market. We use three varieties. Ancho chile peppers are sweet, fruity, and mild. New Mexico chile peppers are fresh, clean and mild. Guajillo chile peppers are smoky and medium hot. You can swap or add other peppers based on what is available to you. We recommend including something that’s sweet and fruity. They add complexity and flavor (in our case, that is the ancho pepper).
3 dried ancho chiles, stemmed seeded and sliced
3 dried Guajillo chiles, stemmed seeded and sliced
3 dried New Mexico chiles, stemmed seeded and sliced
1 tablespoon ground cumin
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon hot smoked paprika
Place chiles into a skillet over medium-high heat and toast, stirring occasionally, until fragrant; about 5 minutes. Add toasted chiles to a blender. Blend until finely ground. Leave the lid in place until any dust settles so you do not get a cloud of ground chile peppers in your face.
Add ground chile peppers to a spice jar then top with the cumin, garlic powder, oregano, and hot smoked paprika. Seal the jar then shake. Store the chili powder in a dark pantry up to 6 months.