Homemade Chili Powder
Updated Dec 15, 2025
This homemade chili powder uses dried mild red chiles and spices, all blended together, that can be used in a variety of dishes.
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Homemade Chili Powder Tastes Better Than Store-bought!
Homemade chili powder is something I started making after realizing how many store-bought versions I had that all tasted kind of the same. Grinding whole dried chiles makes a bigger difference than I expected, and it lets me control the heat instead of guessing what’s in the mix. This homemade chili powder is easy to adjust depending on what I’m cooking. Once I started keeping a small jar of it on hand, I stopped reaching for pre-made blends altogether.
Happy Cooking!
– Yumna
Homemade Chili Powder Ingredients
- Dried mild red chiles: Great options are ancho, guajillo, or New Mexico red chiles.
- Paprika: Sometimes this is called ‘sweet paprika’. If you like a smoky chili powder, swap for smoked paprika.
- Ground cumin: Ground cumin is easiest, but you could also toast 1 tablespoon of cumin seeds and grind them with the chiles.
- Dried Mexican oregano: Mexican oregano has a more of citrusy flavor than Greek Oregano. You can usually find this in the same section as dried chiles.
- Garlic powder: Make sure your garlic powder is fresh, sometimes if it’s been around a while it can be a little bitter.
- Cayenne pepper: Adjust this to your heat preference, add more if you like things spicy, or less if you like things more mild.
How to Make Homemade Chili Powder
Homemade Chili Powder Recipe
Homemade chili powder made by grinding dried chiles with cumin, paprika, oregano, and garlic powder for a fresh spice mix.
Ingredients
- 0.75 ounce dried mild red chiles such as ancho, guajillo, or New Mexico, stemmed, seeded, roughly chopped
- 1 tablespoons paprika
- 1 tablespoon cumin
- 1 tablespoon Mexican oregano
- 2 teaspoons garlic powder
- ¼ teaspoon cayenne pepper
Instructions
- Working in batches, grind the chile peppers in a spice grinder until finely ground, about 1 minute.
- Stir in cumin, paprika, oregano, garlic powder and cayenne.
Equipment
Notes
- My Top Tip: Remove stems and seeds. Break open the peppers and remove the stems and seeds. Seeds are incredibly spicy, so removing them helps you control the heat level better. You can discard or save the seeds as red pepper flakes for future use.
- Storage: Transfer the homemade chili powder to an airtight container, such as a small glass or spice jar. Store in a cool, dry place away from direct sunlight. When stored properly, chili powder can last up to 6 months. For longer storage, freeze for up to 1 year.
Nutrition
Calories: 24kcal, Carbohydrates: 5g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g, Sodium: 7mg, Potassium: 135mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1575IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Toast peppers for a smoky chili powder. In a dry skillet over medium heat, add the chiles and toast for about 30 seconds on each side, or until you start to smell them! Cool completely before grinding.
- Experiment with different chiles. Use a single variety of chili peppers or combine different types for a more interesting flavor and to use up odds and ends in the pantry!
- Texture preference. Grinding the peppers gives you control over the overall texture of the chili powder, whether you prefer a coarse grind, fine powder, or something in between.
Recipes to Make with Homemade Chili Powder
- In a classic chili like this Hearty Black Bean Chili or my Beef Chili
- As a seasoning for meat like in this Chili & Lime Shrimp or Oven Chicken Fajitas
- In your favorite Mexican dish like my Mexican Nachos or Mexican Chicken and Rice
