This is my chili powder recipe that we used in the 2015 Atenas Chili Cook-Off. Out of 22 teams, we won the Peoples Choice Award!
4 tablespoon ground cumin
1 tablespoon chili de árbol powder (Tree chili is a small Mexican Chili with a woody stem that are sometimes called bird’s beak chili.)
2 whole chipotle chili peppers with stems removed, minced and ground to a powder (Chipotle chili is a smoked Jalapeño chili pepper used primarily in Mexican and TexMex cooking.)
2 tablespoons cayenne pepper
2 tablespoons smoked Spanish paprika
2 tablespoons garlic powder
3 tablespoons fresh finely minced oregano
1 tablespoon fresh ground coriander seeds
1 teaspoon ground cinnamon
½ teaspoon ground clove
4 tablespoon Hot Chili Powder (I use a mix from MySpiceSage.com brand. It has the following ingredients: Chile Pepper, Salt, Cumin, Oregano, Garlic, Cayenne Pepper and Crushed Red Pepper. Obviously, if you don't have this on hand, just add more Chile de Arbol powder, Salt, Cumin, Oregano, Garlic, Cayenne Pepper and Crushed Red Peppers, to taste.)
Mix all the ingredients together until well blended. Store in an airtight jar for up to 6 months.
Yield ~ 1½ cups
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