Recipe - Garrys Chile Powder

2 ounce Dried ancho chiles
4 ounce Dried red new mexican chiles
1 ounce Dried chile de arbol
6 tablespoon Cumin seeds; toasted and
ground
6 tablespoon Granulated garlic
4 tablespoon Mexican oregano; ground
4 tablespoon Hot hungarian paprika

The chiles should be toasted before grinding. There are two ways to go
about this. The method I use is to toast the chiles a few at a time on a
hot cast iron griddle for about 1 minute, turning frequently until they
soften and are lightly toasted. Be careful not to let the chiles burn, or
they will have a bitter taste.

You can also toast the chiles in an oven. Preheat the oven to 300 degrees
F. Break off the stems and remove the seeds from the chiles and lay them on
a baking sheet arranged in a single layer. Place the pan in the oven. Place
the cumin seeds in a small pan and place them in the oven as well. Since
the chile de arbol are small chiles, they will be toasted first. Remove
them and the cumin seeds after 4 or 5 minutes. Toast the larger pods
another 4 or 5 minutes. They should be well dried.

When the chiles are cool, break them into pieces and grind into a fine
powder using a spice grinder or coffee mill. Add the rest of the
ingredients and mix well. Store in a jar.

Use this chili powder for making chile or as an ingredient in spice rubs
for barbecuing. Add your own personalized touch by experimenting with
different types of chiles. You'll never use that supermarket stuff again!

Recipe by: Garry Howard

Posted to bbqdigest by wight@odc.net on Feb 23, 1998