After searching the shelves for what I thought would be a good Texas Chili Powder without all the “natural flavors” etc., I decided it is time I started making my own chili powder. I grabbed a bunch of different dried chilies, and now I need a good recipe. Anyone want to share theirs?
What kinds of dried chiles to you have? How are you going to grind them?
The basic chili powder is: a lot of a mild ground chile like ancho or dried new mexico, ground cumin, oregano (Mexican), a now chile to taste. Salt and garlic powder are common additions.
But, why make up a mix before hand? Dried Mexican oregano comes as a coarse dried herb that releases a lovely aroma when crushed. I prefer to add that directly to the stew, rather than crush it days before. Dried chiles like ancho can broken up (deseeded), toasted, hydrated and pureed. That's as good, if not better, than using a ground powder (though I do stock the powder).
It would be helpful if you told us what the names are of the dried chiles you acquired. Some dried chiles are easier to work with than others. Dried guajillos, dried pasillas, dried chipotles and dried anchos are more difficult to work with than Thai chiles and Chiles de Arbol. The latter 2 are smaller and have a thinner skin that the former 3. If you could mention the names of the chiles that you bought, we could concoct a mixture according to the processing of each variety.
When I process dried chiles I use an electric coffee grinder that is used only for processing herbs and spices.
A source of a variety of ground chile powders that can be combined is Pendery's of Fort Worth, TX. Pendery's has a website of their catalog, and also a hardcopy catalog that can be acquired by US mail.