Robb Walsh's Chili Powder

By The New York Times

Robb Walsh's Chili Powder
Karsten Moran for The New York Times
Total Time
20 minutes
Rating
4(71)
Notes
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Come up with a good recipe for chili powder, and it will give you some of the confidence to call your chili the best you’ve ever made. The Texas restaurateur Robb Walsh uses a version of this recipe in his classic chili con carne, but feel free to use it in any recipe that needs a hit of smoke and depth of flavor.

Learn: How to Make Chili

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Ingredients

Yield:About ¼ cup
  • 3medium-sized ancho chiles
  • ½teaspoon cumin seeds
  • ¼teaspoon Mexican oregano
  • Pinch garlic powder (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

74 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 6 grams dietary fiber; 0 grams sugars; 3 grams protein; 12 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toast chiles in a pan, then remove them and allow to cool. In the same pan, toast cumin seeds.

  2. Step 2

    Seed the anchos and cut them into strips and then process them in a spice grinder with the cumin seeds, a big pinch of Mexican oregano and, if you like, a shake of garlic powder.

  3. Step 3

    Use it in chili, or store in a sealed jar. Use it quickly, though. It grows stale fast.

Ratings

4 out of 5
71 user ratings
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Cooking Notes

PatC

Mexican oregano is available from Rancho Gordo, online or Penzey’s spices either online or in their stores. That said, Italian oregano is fairly similar, just not as fruity.

kw

dried or fresh chilies? thks.

sumwug

Incredible. Just so delicious. I tried this first in the mini-processor, but it really does require a spice grinder. And I wished the recipe gave more details about how to toast the ancho chiles: how long? How do you know when they’re done? But even with the wild guessing, it came out crazy good. I did include a half-teaspoon each of fennel seeds and yellow mustard seeds, just to put a signature on it, which was fun for me. It will make a great gift. (And it makes a great chili.

bdm

I switched to toasting the seeded anchos on a metal tray in the oven at 350 for 4-6 minutes. I find it easier than using a pan.

Amalie

I never knew one could do this at home. Delicious.

elsiemscharff

Would it keep longer in the freezer??

PatC

Mexican oregano is available from Rancho Gordo, online or Penzey’s spices either online or in their stores. That said, Italian oregano is fairly similar, just not as fruity.

Melanie

I cannot get my hands on Mexican oregano, what can I substitute?

Matt

Epazote is usually sold next to dried chiles in stores—it's a good substitute

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