Homemade Chili Powder

This year, I had plenty of chilis, so I made a double batch.  If you want a smaller amount, cut the ingredients in half!

2 c. dried chilis
We use any kind of dried pepper.  The hotter the peppers, the hotter the powder.
Last year, I made a pretty mild version, using plenty of bell peppers, but, since the the peppers are fresh instead of having sat on a grocery store shelf for a while, the taste is still much stronger than I was used to from my old chili powder!  Use at your own risk.

2 t. paprika
2 T. dried oregano
4 T. garlic powder

4 T. toasted cumin seeds
(toast over medium high heat, shaking frequently)

Throw in the blender until a fine powder is formed.
Please don't open it for a little bit, or all these fine particles will be in your eyes instead of
in the blender, and you don't want that!  (Neither do I!)

On the left, remnants of last year's batch.
I used more green peppers, so you can see it has a more greenish cast.

I'm looking forward to trying it!

I *think* this is based on an Alton Brown recipe I found last year, but since I didn't note it on my recipe card, I'm just not sure!  Check out other homestead blogs on the Barn Hop at Homestead Revival.

Until next time, remember, this is not paradise.  It's Purgatory Ranch.